Recent SemestersFall 2026, Spring 2026, Fall 2025, Spring 2025, Fall 2024Class SizeNot publishedCredits2PrerequisiteCA A149 and CA A124 . Transfers ToCSUDescriptionAdvanced course in pastry arts production, including puff pastry, foam cakes, classical European tortes, pastry fillings, meringues, cake decorating, chocolate handling, glazes, icings, tarts, and pate a choux. Students will be required to follow the hospitality department dress standards. This course requires the ability to perform certain physical tasks. Students should be prepared to stand for extended periods of time and to carry or move equipment weighing up to 15 pounds.Usually HeldMon 8:00am–8:35am, Wed 8:00am–12:15pm, Wed 8:00am–8:50am, Wed 12:30pm–1:30pm 