This course is designed to educate students in the art of Baking & Pastry. Students will learn the basics of mixing, shaping, and baking several types of baked goods including quick breads, cakes, pastry doughs, yeast doughs, and cookies. Plated desserts, international baked foods, chocolate, and decorated cakes are highlighted. In addition, students will be introduced to decorating techniques. Students will learn in a well-equipped, modern kitchen. This course includes traditional instruction and practical lab work in a commercial kitchen.