Baking & Pastries is an extensive course that covers the basic trade principles, ingredients, tools, and mixing methods used in the modern bakeshop. The student will learn the principals of baking, and apply them to prepare and present a variety of items such as yeast products, cookies, quick breads, pies, custards and fillings.
In this course, students will also develop some higher skill techniques including pastries, cakes, icings, cake decorating and specialty desserts. The student will apply the knowledge that they 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 the student to write the first period apprenticeship exam and/or complete the Professional Cooking Certificate Program. It is also one of a series of courses needed to progress on to the second year Culinary Arts Diploma Program.