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

Lab Classes

Custards and Frozen Desserts

Theory and technique of stirred, baked, and frozen custards and custard based preparations such as ice cream. Introduction to the elements and fundamentals of dessert plating and theory is explained.

Specialty Cake Decorating

Theory and technique of advanced icings, fillings, and glazes used in cake assembly and production in the retail market. Tiered celebration cakes are created using buttercream, rolled fondant, royal icing, gum paste, and icing flowers.

Artisan Chocolates and Sugar Showpieces

Theory and technique of production of chocolate from cacao bean to confectionary grade chocolate and cocoa products. Students are instructed in tempering which allows chocolate to be molded to create candies, showpieces, and decorations of commercial quality. Intro to the art and science of sugar as an artistic medium. Using sugar and sugar substitute, students learn to pull, cast, and blow. Basic and advanced elements of composition are included.

Pastillage and Confections

Intro to the artistic elements of display pieces and show work for buffet presentation. Edible ingredients are used for all aspects of construction and assembly of pastillage canvas for cocoa painting, stylized theme displays, and a candy box. A variety of candies and confections are demonstrated and prepared by the student as well as classic pastries for buffet presentation.

Computer Accounting Applications

Builds on competencies developed in Intro to Computers; directly relates competencies to the culinary and hospitality industry. Focus on analysis of hospitality operation costs, P&L statements and financial forecasts, menu costs, and the creation, pricing, and nutritional analysis of recipes using culinary-specific software.

Lecture Classes

Employment Strategies

Prepare the student with the job-seeking skills necessary to assist in obtaining employment in the food service industry. Topics: Goal setting (short- and long-term), cover letters, resume writing, interviewing skills, and self-branding skills specific to career path goals.

Menu Design

The student will acquire the skills necessary for the development and planning of the menu and its relationship to facility design. The student will plan a food service facility, understand and develop specifications of equipment, and identify staffing and cost control measures


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.


Introduction to the purchasing process. Emphasis on purchasing method, buying, receiving, and writing specifications. Storeroom procedures, including sanitation, receiving, and issuing, are also covered.

Supervisory Management

Learn the importance of effective leadership, good management, organization, and planning. Also covered: Creating and building a team, problem solving, and disciplinary strategies.


Baking and Pastry Professional Portfolio

Continued 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 prospective employers.