Baking and Pastry Arts Course Descriptions, First Semester

Here are the courses you will take in your first semester (fall) of Baking and Pastry.

Lab Classes

Baking Theory and Practice

Knife handling and cuts, scaling, recipe calculation, history of baking, industry overview, and function of ingredients, equipment use and safety. Items include: introductory muffins, biscuits, scones, cookies, and brownies.

Petit Fours, Cookies, and Cakes

Theory and technique of mixing, make up, baking, storage, and retail applications for each category of cookie. Also: Mixing theory and production of cake. Basic icings and masking techniques are introduced. Manufacture and production skills for commercial baking outlets are emphasized.

Pies, Tarts, and French Pastries

Theory and technique of foundational doughs and fillings used in pie, tart and pastry production in the retail market. Handling of ingredients and mixing methods is emphasized to achieve the highest quality result. Classic and contemporary items are used to instruct students.

Artisan Bread

Theory and technique of yeast raised dough products. The science and practical control of fermentation to create high quality bread without the use of additives or preservatives is emphasized. Manufacture and production skills related to classic bread items.

Viennoiserie and Quick Breads

Theory and technique of chemically leavened and yeast raised items. Control of yeast fermentation through refrigeration and use of chemical leavening agents is explained and practiced in a laboratory setting designed to recreate the workplace. Production of classic laminated products such as croissant, Danish pastry, and puff pastry items as well as fried goods found in the retail market are included.

Lecture Classes

Hospitality Mathematics

Emphasis on weights and standards of measurements, use of calculators, and review of basic mathematics computations that are applicable to the food service industry.


This course provides a practical systematic approach in delivering the principles and essentials of proper nutrition, as well as responding knowledgeably to the guest. Emphasis placed on recipe adaptation and menu planning.

Personal and Professional Development

Learn to recognize and develop characteristics of a good personality. Emphasis placed on creative thinking, problem solving, studying skills, time management, and communication.

Product Identification

Review of various products available on today's market. Inspections, grading, yields, specifications, and availability emphasized.

Sanitation Management

Learn proper sanitation procedures, policies, skills, and knowledge that are fundamental to operating a safe food service establishment. Emphasis placed on preventing food contamination by the management of the microworld and training of food service employees.

Baking and Pastry Professional Portfolio

Instruction in the organizational skills required to develop and present a performance log of technical skills and knowledge acquired during each semester in a format suitable for presentation to perspective employers.