 Baking & Pastry Arts I
Designed to provide a varied approach to the art of baking and pastry creation. This program emphasizes the techniques of baking bread, rolls, cakes, pies, candies and pastries. Students are taught to make Pate a Choux for eclairs and cream puffs and Puff Pastries, the premier pastry for both sweet and savory dishes. Special attention is paid to the art of decorating cakes with flowers, designs and figures to create a professional-looking product.
Baking & Pastry Arts II
Designed to build on the skills introduced in Baking and Pastry Arts I. This program focuses on producing specialty cakes and desserts. It covers procedures for dessert menu planning and costing, as well as practical experience in preparing and presenting a wide range of restaurant and bake shop items. |
