Baking and Pastry

In addition 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, chocolates, pies and pastries, cookies, planning and organization of bakery production and dessert artistry.

Course Number
CTE 9680
Grade Level
10-12
Course Duration
1 Semester
Course Credit
1.0
Prerequisite
Prostart I CTE 9672
Course Fee
$35