ADVANCED BAKING AND PASTRY
College Prep
College Prep
1/2 Credit
1/2 Credit
Grades 9 - 12
Grades 9 - 12
Prerequisite: Foundations of Baking & Pastry
Prerequisite: Foundations of Baking & Pastry
This course is designed to further students' knowledge in ingredients, measurements and equivalents, baking terminology and formula calculation. Topics include classical desserts: cookies, breads, pies, cake production, decorating and icings/glazes, dessert plating and presentation. Upon completion, students should be able to demonstrate pastry preparation, and dessert buffet production skills.