South Carroll High – Culinary Arts II - Professional Baking and Pastry

Apr 2026 · 2nd Semester

Students in this course explore the fundamental concepts and techniques in baking. They will be 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 foodservice industry. Students will prepare a variety of baked goods including breads, rolls, pastries, cakes, tortes, pies, and cookies. Students participate in demonstrations, group exercise and school-based enterprises to supplement the students’ development of technical skills and knowledge.