Develops an understanding of the basic principles of sanitation and safety and how it applies to food service operations.

Covers principles and techniques of yeast dough production with the use of traditional mixing and fermentation methods emphasizing flavor, texture, and appearance.

Covers mixing methods to produce a diverse array of quick bread products and layer cakes.

Covers the fundamental techniques for making a wide variety of cookies and petits fours using the one-stage method, the creaming method, and the sponge method. Decoration and finishing are covered.

Covers the preparation of Viennese-style baked goods. Emphasis on lamination technique used to make croissants, various Danish pastries, puff pastry and brioche.

Covers individual and traditional sized baked and unbaked pies and tarts, using fruit fillings, custard-type fillings, cream fillings, and chiffon fillings.

Introduces the preparation of custards, mousses and creams to create such desserts as cheesecake, filled pâté choux, crème brulée and ice cream.

Covers instruction in cake production, including cream preparation, egg foams, glazes, mousses, icings, and decorative techniques. Emphasis put on composition, balance assembly, and presentation of classic cakes and specialty tortes.

Covers the practical application of producing and marketing products in a bakery setting. Students practice the skills for controlling inventory, analyzing sales, displaying product, and baking a variety of goods.

Introduces the processes involved in making chocolates and confections. The tempering of chocolate is emphasized, as well as, techniques for filling, enrobing, and decorating chocolates.