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PA 118 - Intermediate Baking

( 0 :8 :0 ) 4 credits

This course, lecture and lab, is designed for Pastry Arts majors and covers the essentials for entering the food industry as a working professional baker's assistant. This course serves as an intermediate exposure to the baking theory, terminology, food handling standards, kitchen operations production organization and timing skills through extensive hands on experience of classical and modern baking techniques.

PA 114 - Baking Fundamentals
PA 116 - Restaurant Bakeshop