Recent SemestersFall 2026, Spring 2026, Fall 2025, Spring 2025Class Size18–20 studentsCredits3PrerequisiteCACM 102 with a Grade of "C" or better, or equivalent Transfers ToCSUDescriptionThis course is an introduction to techniques and skills required for baking and pastry. Students who wish to specialize or enhance their baking and pastry skills benefit from the specialized training in various areas. The principles of bakeshop cover concepts in methods, formulas, dough and batter, bread, basic creams, fillings and toppings, cookies, pastries, and cakes, processing dairy products, frozen desserts, chocolate work, sugar design, confections, as well as plating, decorating and icings. Emphasis is placed on refining skills to include specialty, gourmet, fine dining baked goods and pastries. Bakeshop items are produced in a time-restricted, quality-minded setting. This course is for students pursuing a certificate in baking and pastry and/or degree in culinary arts/culinary management.Usually HeldMon Tue 2:25pm–7:45pm, Mon Tue 2:35pm–4:10pm, Mon Tue 3:00pm–8:25pm, Mon Tue 4:20pm–5:45pm 