2nd Year

Students of culinary arts will learn the fundamentals of baking and pastry arts in this course. The fundamentals of combining, forming, and baking a variety of baked goods, such as cheesecakes, quick breads, pastry doughs, hot and cold desserts, choux pastry, muffins, and cupcakes, will be taught to students. The emphasis is on plated desserts, exotic baked goods, and chocolate creations. Students will also be given an introduction to decorating methods. In addition to learning in a state-of-the-art kitchen, students will also make food for school and volunteer activities. Both classroom instruction and hands-on lab work in a commercial kitchen are part of this course.