Baking and Pastry Arts Courses

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Baking Courses, First Semester: This semester includes instruction on Quick Breads; Laminated Dough; Basic and Artisanal Breads; Pies; Tarts; Pastries; Cookies; Petit Four; Cakes; Advanced Cake Decorating; Wedding Cakes.
Baking Courses, Second Semester: Custards and Mousse; Plated Deserts; Chocolate and Candies; Ice Cream and Sorbet; Pastillage, Chocolate, and Sugar Showpieces are the units you will study in this semester.
Baking Courses, Third Semester: The final semester of Baking and Pastry Arts is a 450-hour paid externship out in the industry.

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