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FCE0021
CULINARY ARTS 3 - BAKING & PASTRY ARTS
Credit 1.00
Open to grades 10-12 Prerequisite: Introduction to Foods  

This class will provide students with an understanding of the ingredients and methods used in creating breads, pastries, cookies and elaborate desserts.  We will learn how dairy, fruits, flour and chocolate come into play with pastry and baking.  The fundamentals of dough, sugar work and decorating skills will be covered.  Plated desserts, chocolate work and decorated cakes will be highlighted.

Contact: Michelle Taylor