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Family & Consumer Sciences
Foundations in Baking II
This course builds from the first foundations in baking course by providing students with more exposure to various baked goods and techniques. This class will expand the students' concept and knowledge of useful pastry items that can be applied in various ways.
Carla Campbell
Foundations in Baking I
-Produce a variety of types of pies and tarts.
-Produce a variety of types of cookies.
-Prepare a variety of types of cakes and describe techniques used in mixing, panning, baking, and basic decorating.
-Demonstrate basic icing and decorating techniques.
-Prepare laminated doughs.
-Prepare Choux Pastries.
- Hospitality: Bakery Cook - CTTC
- Culinary Arts Access - ACF/NOCTI
- Hospitality ProStart Certification
American Culinary Federation

National Restaurant Association (ProStart)

On Cooking: A Textbook of Culinary Fundamentals

COURSE MANUAL: Introduction to Culinary Arts

Introduction to Culinary Arts CIA 2007
Career Majors That Sequence This Course
Career Cluster Pathway Career Major
Hospitality & Tourism Restaurant Food & Beverage Services Culinary Hospitality Assistant
Hospitality & Tourism Restaurant Food & Beverage Services Food Services