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PA 216 - Advanced Pastry & Baking I

( 0 :8 :0 ) 4 credits

This course is designed for Baking and Pastry Arts majors and covers the essentials for entering the food industry as a beginning working professional Baker or Pastry Chef. Advanced exposure to baking theory, terminology, and food handling standards, kitchen operations, production organization and timing skills through extensive hands on experience of classical and modern baking techniques are taught. The course covers batter-based desserts, health-conscious desserts, gluten-free baking, lollipops, frozen deserts, and savory desserts.

PA 116 - Restaurant Bakeshop
PA 118 - Intermediate Baking
RM 107 - Cost Control in Foodservice