Description: This course builds on the skills and knowledge gained in Basic Baking and Pastry. Emphasis is on the safe handling of foods and the production of high quality, handcrafted desserts for retail and commercial bakeries. This course includes techniques in management of quantity preparation. Student will also be familiarized 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. Techniques of sugar cooking and the handling of chocolate are also discussed. Special importance is placed on the following methods: folding, rolling, and piping skills. This course is designed for students interested in high quantity baking and pastry techniques in a commercial setting.