Baking and Pastry Arts - 9953

Grade: 10, 11, 12 — Credits: 2

Welcome to the world of baking. This class will give you the skills necessary to become certified with the American Culinary Federation as a Certified Fundamentals Pastry Cook. Students will explore all aspects of baking and pastry, including the ingredients, equipment and techniques of making breads, pies, cookies, cakes, biscuits, cream puffs and mousses, in addition to learning the vital importance of workplace readiness skills.

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Syllabus: View Syllabus
Prerequisites: C or better average in Culinary Arts 1
Related: Culinary Arts 2