Course Description: As the second course in the Baking and Pastry Career Pathway, the prerequisite for this course is Introduction to Culinary Arts. Baking and Pastry I is to provide students a more in-depth study of baking and pastry arts. Areas of study include baking terminology, tool and equipment use, formula conversions, functions of ingredients, and methods used in creating breads, pastries, cookies, and other desserts. The fundamentals of dough and basic decorating skills are covered. The appropriate use of technology and industry- standard equipment is an integral part of this course. Mastery of standards through project-based learning, technical skills practice, and leadership development activities of Family, Career and Community Leaders of America, (FCCLA) will provide students with a competitive edge for either entry into the education global marketplace and/or the post-secondary institution of their choice to continue their education and training.Â