Baking and Pastry
In addition to reviewing and continued practice of safety and sanitation procedures, students will be introduced to basic baking terminology and measurement, baking percentages and ratios, ingredients, quick bread/yeast/lamination dough, cakes, chocolates, pies, pastries, cookies, planning and organization of bakery production, and dessert artistry.
Course Information
- Course Subject
- Course Number
- CTE 9680
- Course Duration
- 1 Semester
- Course Credit
- 1.0 Practical Arts Credit
- Course Fee
- $35.00
- Prerequisite
- CTE 9673
Recent News
Take a look at some of our recent news.
CETC Open House 12/4/24
CETC Open House and CETC 2025/2026 CAREER ELEVATION & TECHNOLOGY CENTER OPEN HOUSE: DECEMBER 4th 3:30-7:00PM // 1200 S. SUNSET ST, LONGMONT REQUEST FOR 2025/26 CETC CLASSES DECEMBER 4 – FEBRUARY 4. 1. Log into the Infinite Campus Student Portal atic.svvsd.org/campus/stvrain.jsp2. Select the Academic Planning dropdown at left; click ‘Next’3. Scroll down to ‘Practical Arts’ heading towards the bottom of […]
A heartfelt thank you to our community
Dear St. Vrain Valley Community, Yesterday marked a historic moment for our schools and community as voters overwhelmingly approved Ballot Issue 5C, demonstrating once again the extraordinary commitment our community has to advancing public education and creating a stronger future for all students. This $739.8 million investment represents far more than building improvements and new […]
SVVSD hosts education leadership conference
St. Vrain Valley this week is sharing its innovation successes with other school districts from around the country. The three-day Leadership Institute for Transformative Education, hosted by St. Vrain Valley in partnership with the Colorado Education Initiative, wraps up Thursday. Held at the district’s Innovation Center in Longmont, the conference includes school visits, Innovation Center program tours, […]