Baking and pastry arts

In Baking and Pastry Arts, students will build upon the beginning baking skills learned in Chef’s Corner and expand on these skills by making a variety of yeast breads and quick breads. Students will also practice the preparation of different types of cookies, cakes, and pastries with a focus on the scientific principles that yield the highest quality baked products. Key culinary techniques such as common mixing methods, stages of whipped egg whites, and scientific principles behind candy making will also be executed as they prepare a variety of homemade desserts and baked goods. Students will learn techniques for preparing a variety of specialty desserts including crème brulee, pate a choux, homemade ice cream, custards and puddings. Students will practice plating eye-catching desserts, practice a variety of cake decorating techniques, and have the opportunity to design and decorate their own custom cakes for a special occasion. Science and math skills are reinforced through practical foods lab experiences. This class is recommended for students planning to pursue a degree in the culinary or pastry arts as well as culinary enthusiasts.