CSST 9650 Introduction to Baking & Pastry

In the Introduction to Baking and Pastry students will develop the skills necessary for an entry-level position in the baking and pastry industry. By the end of the semester, you will learn: Laminated doughs such as Croissants and Danish; pies and tarts; breads and rolls; baking, icing and decorating cakes; dessert presentation.

CSST 9651 Advanced Baking and Pastry

In the Advanced Baking and Pastry students will develop and improve upon the skills and techniques learned in the introductory course, with additional topics, including: meringues, petit fours and miniatures; mousses and Bavarians; frozen desserts; chocolate and candy; fancy and display cakes; yeast-raised products using preferments; hydrocolloids; bakers’ math; troubleshooting.