Recent SemestersSummer 2026Class Size24 studentsCredits2PrerequisitePrerequisites: CUL 213 or CUL 215 or Current ServSafe Food Protection Manager certification or Current ServSafe California Food Handler card or Concurrent enrollment in any one of the above. Transfers ToCSUDescriptionEngages the student in the advanced techniques of classical and modern pastry. Emphasizes advanced professional bakeshop operations. Provides the opportunity to create and display artisan breads, enriched yeast breads, laminated dough, tortes and specialty cakes, pastries, petits fours and confections, meringues and chocolates.Usually HeldTue Wed 12:00pm–2:30pm, Tue Wed 9:00am–11:30am 