Specialty Baking Fundamentals Short Term Certificate

The student will be introduced to a variety of pie dough, pie fillings, decorative finishes of single and double crusted pies, baked and unbaked pies, custards, curds, strudels and simple desserts.

This course is designated to give the student a practical exposure to the fundamentals of assorted enrobed, non-yeasted doughs, basic creams, fillings and cooked doughs.

This course is designated to give the student the ability to design and produce basic individual plated desserts. Skills in planning, organization, portion control and plate presentation are developed.

This course will introduce the student to the practicality and techniques of basic cake mixing, filling assembling, masking, icing and decorating cakes. Basic tool handling and piping skills will be taught. Assorted cheesecake fillings, as well as curds and tarts will also be introduced.