Baking and Pastry Arts – 9953

Grade Level: 10, 11, 12 Credits: 2 Type: Practical Art

School: CACC, HHS

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

Welcome to the world of professional baking. This class will give you the skills necessary to earn the American Culinary Federation Fundamentals Pastry Cook Certification. Students will explore all aspects of baking and pastry, including the ingredients, equipment and techniques of making bread, pies, cookies, cakes, biscuits, frozen desserts, mousses and more. Classes are set in a professional kitchen and workplace readiness skills are emphasized daily. Every student will have an opportunity to advance personal and professional skills through participation in SkillsUSA.

Related: Culinary Arts 2 

Articulated college credit: may be available