Baking & Pastry allows students a more in-depth study of the baking and pastry arts. Areas of study include baking terminology, tool and equipment use, formula conversions, functions of ingredients, and methods used in creating breads, pastries, cookies, and other desserts. The contents provide students with the opportunity to acquire marketable skills by examining both the industry and its career opportunities by developing food preparation skills, service skills, and interpersonal skills. Laboratory facilities and hands-on experience offer school-based learning opportunities.

History, Sanitation, and Basic Pastry Principles • Doughs & Breads • Pies, Tarts, Cakes & Cookies

     Contact Hours: 128 Hours
     Internship Hours: 240 Hours