Description: This course builds on the skills and knowledge gained in baking and pastry and familiarizes the student with advanced baking theories and techniques. Students are introduced to a variety of essential ingredients necessary to the professional pastry chef, as well as current trends in equipment. The techniques of sugar cooking and the handling of chocolate are also discussed. Special importance is placed on the following methods: folding, rolling, piping, and decorating of dessert plates. Emphasis is on the safe handling of foods and the production of high quality, handcrafted desserts for retail and commercial bakeries. This course is designed for students interested advanced baking and pastry techniques in culinary arts/culinary management.