This class introduces Pastry Arts and Culinary Arts students to the operation of a professional bakery. Students will examine and perform multiple baking methods and pastry techniques during their production of common bake shop items and desserts including muffins, pies, tarts, cookies, croissants and Danish. This class also involves the preparation of puff pastry, pâté à choux and short dough along with an assortment of items from each. Students will be introduced to various ingredients such as nuts, chocolates, and fruits; and taught how, when, and why to use them.