This course covers fundamental baking skills for students who intend to specialize in baking and pastry making for commercial production. Production of yeast and quick breads, cakes, cookies, pies, and pastries, as well as decorating and icings are undertaken. Gourmet baked items and pastries are produced in a time-restricted quality-minded setting. This course is for students pursuing a career in culinary arts/culinary management, and will prepare students for entry level baking position in the food industry as a baker or pastry chef. Five high school elective credits may be awarded if a student passes the course with a minimum grade of 70%. (Note: To be successful in this class, a student needs good command of the English language and basic math skills)

You may choose from the following sections to attend this course: