FCS Baking & Pastry Science

This course is designed for the student with a personal interest in baking or for the student with a career interest in becoming a professional baker or pastry chef. In this hands-on class students practice techniques used in creating breads, pies, pastries, cookies, quick breads, chocolate, cheesecakes, creme brûlée, cakes and basic decorating, etc. This course also includes instruction on the function of ingredients, equipment, costs, and career opportunities in the field of pastry and baking. Field trips to a local bake shop and demonstrations by local chefs will be part of this course. Students will take part in an entrepreneurship project marketing, preparing, and distributing baked products to customers. Course site: Baking and Pastry Science

Western Technical College-4.0 credits~ Culinary Fundamentals 2 and optional 1.0 Western Technical College credits~Sanitation 1

Credit: 1.0 AND 4 WTC Credits

Length: (1) Trimester Block

Grade Level: 10,11,12

Prerequisite: Prior Intermediate or Advance Level Foods Course, 10th grade with teacher approval