School of Cakes and Pastry

Cakes and Decorations

This course covers cake-mixing methods, cake preparation fundamentals, assembling and icing, and decorating techniques.

Confectionery Art & Special Occasion Cakes

An introduction to preparation and decoration of display pieces, occasion cakes, seasonal cakes, and classical and contemporary wedding cakes.

Pastries

This course will cover fundamentals of baking incluing; doug, quick breads, pies, cakes, cookies, tarts and basic items made in a bakery. Topics include baking terminology, tool and equipment use, formula conversions, functions of ingredients, and the use of proper flours.

Advanced Bread & Rolls

Building on previous knowledge students learn to prepare artisan and ethnic breads; and breads using specialty grains