This course builds on the theory and skills covered in Introduction to Baking . You will develop some higher skill techniques used regularly in the food service industry today in a predominantly hands on production lab setting with a strong focus on pastries, cakes and specialty desserts. You will apply the knowledge that you have learned to prepare and present a variety of baked pastries and desserts.
This course is one of the series of courses which, when taken together, will prepare you to write the first period AIT exam and/or complete the Culinary Arts Diploma Program.