For more information, see Certificates of Completion above. Daniel C. Rosati , coordinator Limited to 12. This course is for students who are serious about learning the art of baking and may wish to pursue baking as a career. Starting with the fundamental techniques of pastry and bread making, students learn a wide variety of skills that enable them to bake with ease and confidence. Hands-on daily participation in the preparation of fine pastries, dough work, and bread baking engenders an understanding and love of baking.
Creativity is encouraged.
Students can obtain a certificate attesting to successful completion of this course. For more information, see Certificates of Completion above. Linda L. Dann Limited to 10. An intensive workshop in the fine art of cake decorating. Students learn a variety of styles and techniques for coating and finishing cakes as they work with buttercreams, modeling chocolates, fondants, marzipan, royal icing, piping gels, and chocolates.