Professional Baking and Pastry
Designed to prepare students to work as pastry chefs in local restaurants, hotels, resorts, bakeries, and catering establishments. Develops skills in food handling, bread and pastry baking, and decoration techniques. Introduces principles of bakery production and cost management.
Courses
- CA 181 — FOOD SERVICE SAFETY, SANITATION, AND NUTRITION
- CA 182 — FUNDAMENTALS OF PROFESSIONAL BAKING AND PASTRY TECHNIQUES
- CA 183 — CULINARY PROCUREMENT, COST CONTROL, AND MENU MANAGEMENT
- CA 184 — PROFESSIONAL BAKING AND PASTRY: ADVANCED TECHNIQUES
- CA 185 — CHOCOLATE, CONFECTIONARY ART, AND SPECIALTY DESSERTS
- CA 186 — PROFESSIONAL BAKING AND PASTRY: BREADS