CERTIFICATE IN ITALIAN BAKING & PASTRY

This program is shaped for all those students who are considering a career in Pastry and Baking. Students will develop proficiency in hands-on techniques of creating hearth and specialty breads, desserts, pastry, patisserie and confections. History, technique, decoration, and presentation will be main topics of study and integrated as part of our culture and lifestyle.

Semester I (Beginning)
•  Italian Language IL SA 113 - 315
•  Introduction to Basic Italian Cakes AP BP BC 310
•  Baking Techniques AP BP BT 320
•  Breads of Italy & Special Breads AP BP BI 325
•  Chocolate & Confections AP BP CC 360
  

Semester II (Advanced)
•  Italian Language IL SA 113 - 315
•  Italian Confectionery Art AP BP IC 440
•  Italian Classical Cakes & Tarts AP BP CT 460
•  Italian Pastry Techniques AP BP PT 470
•  Restaurant & Production Desserts AP BP RD 490