Course Code: SUGR 5507
Academic Year: 2024-2025
This course prepares students for their College of Trades professional certification in Baking and Pastry, and gives them knowledge of the professional standards needed for successful completion of the certification examination. Topics include specialty cakes, pastries and petit fours, decorating, desserts, almond paste, gum paste, sugar work, chocolate and couverture, specialty seasonal products and wedding cakes.