• Introduction to the Pastry Kitchen

  • hygiene and food safety

  • Pies and Tarts

  • menu design

  • industry stages

  • Quick Breads

  • Cookies

  • Creams and Custards

  • Cream Puffs and Eclairs

  • Cheesecake

  • Artisan Breads

  • Sourdough

  • Gluten Free Breads

  • Brioche and Challah Breads

  • Sugar Confections

  • Science of ingredients

  • Science of heat

  • Buttercream Cakes

  • Celebration Cakes

  • Souffles

  • Caramel Confections

  • Chocolate

  • Create your own High Tea Service Midterm

  • Cakes and Introduction to Cake Decorating

  • Mousse Cakes

  • Gluten Free, Vegan and Raw Baking

  • Frozen Desserts

  • Preservation Techniques

  • Food Costing

  • Puff Pastries, Croissants, Danishes

  • Molded Chocolates

  • Rolled Chocolates and Truffles

  • Allergies and other Dietary Restrictions

  • Portfolio Development

  • Entrepreneurship

  • Plated Desserts

  • Plated Dessert Service: Students invite guests