Baking and Pastry Arts – 9953

Welcome to the world of professional 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, frozen desserts,mousses, and more, in addition to learning the vital importance of workplace readiness skills.

Grades and Credits

Grades: 10, 11, 12 — Credits: 2       Type: Practical Art

Related Courses

Culinary Arts 2

Prerequisites

C or better average and passing grade both semesters in Culinary Arts 1