(120 Hours)
Students are presented with the fundamental skills used in bakeries and preparing bakery products. Baking theory is taught and applied including weights and measures, safety, and sanitation. Students will prepare quickbreads, yeastbreads, croissants, cakes, pies, pastry, pastry creams, brioche, frostings, and icings. Class is theoretical and practical.
Prerequisites: Basic Culinary Arts I
(120 Hours)
Baking skills are polished as students learn more difficult baking, pastry, and dessert techniques. Emphasis is placed on presentation, plating, and appearance. Class includes advanced pastries, chocolates, sugar casting, sugar pulling, marzipan and isomalt, and complex cake decorating techniques. Class is theoretical and practical.
Prerequisites: Basic Culinary Arts I, Baking and Pastry.
Note: Due to the length of the avocational programs they do not qualify for Title IV funding. please contact the Financial Aid Office for other funding options.
