Baking and Pastry Arts Courses

Baking and Pastry Arts, Semester One: Quick Breads; Laminated Dough; Basic and Artisanal Breads; Pies; Tarts; Pastries; Cookies; Petit Four; Cakes; Advanced Cake Decorating; Wedding Cakes
Baking and Pastry Arts, Semester Two: Custards and Mousse; Plated Deserts; Chocolate and Candies; Ice Cream and Sorbet; Pastillage, Chocolate, and Sugar Showpieces
Baking and Pastry Arts, Semester Three: The final semester of Baking and Pastry Arts is a 450-hour paid externship out in the industry.