Recent SemestersFall 2026, Fall 2025Class Size20 studentsCredits3PrerequisiteCACM 212 with a Grade of "C" or better, or equivalent Transfers ToCSUDescriptionThis advanced course builds and enhances the skills and knowledge of fundamental labs and the basic baking and pastry courses. Emphasis is on the intricate creations of delicate pastries while focusing on the plating and presentation. Students learn how to integrate gastronomy and classical techniques to form modern pastries. Students produce high quality, professional pastries using techniques and skills of a pastry chef. This course is designed for students interested in French, classical and modern patisseries.Usually HeldMon Tue 2:30pm–7:55pm, Wed Thu 2:30pm–7:55pm 