Baking and Pastry, Certificate of Completion

Certificate

Courses

• CA106 — Applied Food Service Sanitation
• CA116 — Foundations of Professional Baking I
• CA150 — Introduction to Ice Sculpturing
• CA156 — Foundations of Professional Baking II
• CA221 — Breads I
• CA222 — Breads II
• CA224 — Pies and Tarts
• CA225 — Cakes I
• CA226 — Cakes II
• CA229 — Desserts I
• CA230 — Desserts II
• CA232 — Petit Fours/Small Pastries
• CA236 — Cookies
• CA237 — Showpieces
• CA238 — French Pastry
• CA239 — Custards and Frozen Desserts

Source ↗

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