This course is designed to integrate students training in baking and pastry arts, academic studies, and field experience using fundamental baking techniques. Building previous baking and pastry techniques, students will research recipes, produce them for consumption, evaluate them and cost them. Short papers, a detailed project, menu development, and service will be a part of this course. Students will work on preparation and decoration of display pieces, occasion cakes, seasonal cakes, and classical and contemporary wedding cakes as well as costing and pricing them.
Making coconut macaroons.
Aquille and Celina doing Culinary Math.
Decorating coconut macaroons.
Melting chocolate.
Decorating fruit tarts.
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