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    BAKING AND PASTRY ARTS
     
    Grades: 10-12
     
    Duration: 1 Semester
     
    Prerequisite: Food and Nutrition
     
    Credit: 0.5 per semester
     
    This advanced course continues to build on previous learned knowledge and skill as students learn additional baking principles and practices. Cakes, pastry, cookies, puff pastry, custards, dessert sauces, and some candy preparation are some of the topics covered in the course. Baking lab experiences and school based entrepreneurial enterprises may be explored which includes preparing baked products for Rams Café.

     

    Text:  About Professional Baking, Sokol, 2006