Baking and Pastry Arts Program
 
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    California Culinary Academy Baking and Pastry Arts Program
    The Baking and Pastry Arts Program begins with the fundamentals of ingredients, proportions, consistencies, and chemical reactions. The student receives hands-on instruction in straight and sponge dough methods, fillings, pastries, puff pastry, specialty yeast dough items, and quick breads. The program reviews different international recipes for cookies, including mixing methods and classifications. Also explored are tartlets, basic syrups, creams, icings, and pie categories.

    As the student progresses, the program introduces a variety of cakes, procedures for mise en place, and production of pastries. Service pastry training follows, including petits fours, souffles, buffet pastries, and plated desserts. At the conclusion of the program, the student prepares candies and elaborate showpieces that incorporate chocolate molding and sculpturing, and poured and pulled sugar decorations. The Baking and Pastry Arts Program also provides comprehensive training in nutrition, safety and sanitation, and human resource management.

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