Baking and Pastry

In additon to reviewing and continued practice of safety and sanitation procedures, students will be introduced to the topics of basic baking terminology and measurement, baking percentages and ratios, ingredients, quick bread/yeast/lamination dough, cakes and petite fours, pies and pastries, cookies, planning and organization of bakery production and dessert artistry.

This class meets every other day for two class blocks: half day

Baking and Pastry is intended for students who have completed Culinary Arts I.

Course Subject
Course Number
CTE 9680
Grade Level
Course Duration
1 Semester
Course Credit
Culinary I
Course Fee