Level I and II pastry and baking classes provide students with an understanding of the ingredients and methods used in creating breads, pastries, cookies and other desserts. Students learn how dairy, fruits, flour and chocolate come into play with pastry and baking. The fundamentals of dough and basic decorating skills are covered, and this pastry and baking class also introduces students to baking equipment and baking costs.
Students are instructed in the fundamentals of baking science, terminology, equipment, ingredients, weights and measurements, formula conversion and costing recipes while maintaining the professional standards of the foodservice industry. Students will prepare a variety of baked goods including breads, rolls, cakes, pies and cookies.
Uniform Ordering Information
Hello Future Culinarians!
A full uniform is required as part of your CTE program and will look as follows (see flyer). This year, students are required to wear slip-proof shoes in the kitchen. You can purchase your shoes from any company of your choosing, however, we have shown an example of acceptable shoes that are sold on Walmart.com for $18. Please keep in mind, uniforms are required in the kitchen.
A student will not be allowed to participate in labs until they have a full uniform.
Please reach out to [email protected] with any questions regarding uniforms.