Transfers ToCSUDescriptionProvides skills and techniques for food preparation in baking competitions based on American Culinary Federation competencies. Students will participate in weekly and bi-weekly practice sessions and ultimately compete in an internal competition where team members will be selected by coaches. This course covers time management, plate presentation, knife skills, composed plated desserts components. They will learn about international desserts, food trends, kitchen organization, sanitation and safety, nutrition, ingredient functions, and basic baking terminology. This course offers preparation for local and regional competitions. 