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PA 218 - Advanced Pastry & Baking II

( 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 an entry level 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 petit fours, frais and mignardises; caramels, bonbons, and marshmallows; tortes, gateaux and international cakes; special occasion cakes, and in-store retail pastry. Students participate in a final dessert buffet presentation.

PA 216 - Advanced Pastry & Baking I
RM 201 - Catering
RM 205 - Foodservice Human Resources Management & Supervision