Culinary Arts/Pastry Arts
Degrees and Certificates
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Culinary Arts, Associate in Science -
Pastry Arts, Associate in Science -
Culinary Arts, Certificate -
Pastry Arts, Certificate
Courses
CULA145L: Breads and Rolls
CULA146L: Bakery Production
CULA147L: Hot and Cold Plated Desserts
CULA148L: Cake Decorating
CULA149L: Baking and Pastry Technologies
CULA151L: Culinary Fundamentals
CULA152L: Sanitation & Safety
CULA158L: Restaurant Facility & Menu Design
CULA159L: Cost Control
CULA210L: Nutritional & Alternative Baking
CULA220L: Advanced Cake Decorating
This course is a continuation of our cake decorating course. Advanced cake decorating takes what has been learned in cake decorating and introduces new ingredients, techniques, and skill sets. Intricate piping techniques are demonstrated and practiced. The uses of ingredients such as rolled fondant, gum paste, royal icing and molding chocolate will be established. Advanced cake styles and wedding cakes will be practiced. This is a fifteen-week course that will provide students with the enhanced knowledge, techniques and proficiency of cake decorating.
CULA225L: Advanced Pastry and Confections
In this course the student will learn an array of international pastries and advanced pastry methods, techniques, and showpieces. The student will be introduced to chocolate tempering, shaping, basic show piece construction and candy making. Subjects such as pastiage, pouring sugar and confection artistry will also be confection artistry will also be covered, researched, and practiced. Students will fine tune their skills and challenge themselves both technically and artistically.