Heritage High School – Baking and Pastry

Mar 2026 · 2nd Semester

Topics covered include the use of hand tools and large equipment found in a bakeshop, as well as the exploration of baking and pastry ingredients and their functions. Students will gain a working knowledge of the major methods such as creaming, blending, foaming, piping, meringues, cut-in, straight dough, quick breads, yeast breads, custards, frozen desserts, cake decorating, and sauces. Students will also be introduced to advanced cake assembly, laminated doughs, chocolate work, plating, and specialty showpieces. Students will also taste and evaluate products they create in class to enhance their understanding of the course material. Course fee is required by Collin College.