This course covers the fundamentals of baking and pastry arts, which include terminology, technology, equipment, measurement, and formula conversions. Different classical mixing methods along with standard recipe adherence principles, bakery sanitation, and product storage is discussed. Topics covered include the identification, production, and evaluation of quick breads, cookies, pies, pate a choux, yeast bread, cakes, and plated desserts. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class according to departmental uniform policies. This course is subject to a course fee.