Largo High – Professional Baking/Pastry 1

Mar 2026 · 2nd Semester

Students in this course explore the fundamental concepts and techniques in baking. They are instructed in the fundamentals of baking science, terminology, equipment, ingredients, weights and measurements, formula conversion and costing of recipes while maintaining the professional standards of the food service industry. Students will prepare a variety of baked goods including breads, rolls, cakes, pies, and cookies. Students participate in demonstrations, group exercises and school-based enterprises to supplement the students’ developmental of technical skills and knowledge. There is a lab fee for this course.