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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
Prerequisite
CTE 9673
Career Elevation and Technology Center