Discover the art and science of baking in this hands-on introduction to the world of baking and pastry! Students learn the foundational skills used by professional bakers while exploring the creativity and precision behind delicious baked goods. Working in a commercial-production kitchen, students gain confidence using industry tools and equipment as they practice essential techniques in preparing breads, cookies, cakes, pies, and pastries. Along the way, students learn the importance of safety, sanitation, accurate measurement, and how ingredients work together to create perfect results every time. From classic recipes to creative new flavors, students explore plating and presentation styles and discover how different cultures around the world inspire the baking industry today. By the end of the course, students will have a solid foundation in baking and pastry arts—ready to move on to advanced coursework or start their own culinary journey. This course is designed for students interested in careers in the hospitality and culinary industries. Through a combination of advanced food science, restaurant management, food preparation techniques, and work-based learning opportunities, students develop the skills and knowledge needed to become employable and sought-after professionals in the local foodservice industry.
*Note: Students must pass the ServSafe Food Handler certification first semester to advance to second semester.
Take your baking skills to the next level in this advanced, hands-on course designed for students ready to refine their craft and explore the artistry of professional pastry work. Building on the foundations learned in Baking & Pastry Fundamentals, students dive deeper into complex techniques and high-level production skills used in the baking and pastry industry. Working in a commercial-style kitchen, students master advanced methods such as creating laminated doughs, artisan breads, specialty cakes, and elegant plated desserts. Emphasis is placed on precision, creativity, consistency, and efficiency—skills essential for professional success. Students also explore the science behind ingredient functionality, experiment with recipe development, and plan large-scale production projects that meet industry standards. Beyond the kitchen, they apply business and entrepreneurial principles by designing original products, calculating food costs, developing marketing materials, and participating in school-based sales or internship opportunities. By the end of the course, students will have the technical expertise, leadership experience, and professional confidence needed to thrive in the baking, pastry, or culinary industries—or to continue their education in postsecondary culinary programs.
