Baking & Pastry
Grades 10-12
AA457SFA9
Baking and Pastry
This course is an in-depth exploration of baking, including breads, desserts, and pastry. We will dive into the basics of breadmaking using both commercial and natural fermentation. You will learn to make classic plated desserts, chocolate confections, and even holiday treats. Please note: You are expected to work outside of class if necessary to complete longer projects. Scroll down for questions and answers about this class!
- Dual Credit Course: Oregon college credit may be available for this class. Work with the teacher to coordinate college credit and pay any associated fees.
Diploma Credit Area: Applied/Fine Arts (FA)
Course Q&A
What can I expect in this class?
In Baking and Pastry, you can expect to learn all about the professionalism and accuracy needed in today's bake shop.
What does a typical day in this class look like?
A typical day in Baking and Pastry might include learning about ingredients, using a scale, or cooking up some tasty pastry.
What about homework?
All class work should be done in class.
What about tests?
Tests in Baking and Pastry are simple knowledge checks at the end of the unit, nothing tricky.
What do past students say about this class?
We're running it for the first time this semester! Students have only been in the class for a couple of weeks . . . we'll update this after we have some "past students."
Why should I take this class?
You should take this class if you like baking and want to learn more.
Is there a prerequisite for this class?
Before taking Baking and Pastry, you should already have completed Culinary Arts 2 with a grade of C or higher.
What else do I need to know about this class?
This is a hands-on class, and being present is essential to success. If you are do not typically come to class this would not be a good fit.