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Culinary concepts, safety and sanitation, product identification, and cost management. Supervision, staffing, and leadership skills
Instruction in design and presentation of hot, warm, and cold plated desserts. Practice in a variety of techniques using colors and textures to present exquisitely displayed creations
Production of a variety of breakfast items, including cookies, muffins, Danishes, croissants, puff pastry, pate choux, and quick breads. Practice in techniques central to foaming, creaming, and blending
Instruction in designing and decorating a variety of cakes including special event items such as wedding cakes
Production of a variety of yeast-raised breads and sweet doughs. Topics include: breads, rolls, specialty breads, hearth breads, laminated dough, dough mixing and fermentation
Instruction in sugar work and chocolate. Students will create a variety of candies and confections and learn to creatively display items for presentation
Creation of a variety of French pastries including pies, pastries, unfilled cakes, arts, and tortes