Here are the classes you will take in your third semester (summer) in Baking and Pastry.

Lab Classes


American Cuisine for Baking and Pastry

Students will be exposed to many of the industry food trends. All preparations will focus on the creative fusion of cultures, flavors, textures, and colors to produce contemporary American cuisine for the Academy's fine dining restaurant.

American Table Service

Introduction to the front of the house operation. Emphasis placed on interaction/communication between the dining room, kitchen, and clientele. Chain of command job responsibilities and service techniques are covered.

Garde Manger, Introduction to

Develop skills in the preparation and presentation of the various classifications of salads and salad dressings, hot and cold sandwiches, and breakfast cooking. Emphasis on mise en place organizational and timing skills. Develop/refine knife and communication skills.

Garde Manger, Advanced

Advance your Garde Manger skills.Develop techniques in pates, galantines, terrines, mousses, and accompanying sauces and garnishes, including edible and nonedible centerpieces. Emphasis on mise en place and presentation skills. Hot and cold buffet presentations, sausage preparation, and smoking meats also covered.

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 perspective employers.