This Baking & Pastry course is designed for students ready to take their skills beyond the basics and into the world of intermediate and advanced dessert production. Students will build a strong foundation through a progressive, hands-on approach that develops professional techniques in mixing methods, cookies, laminated doughs, plated desserts, pastries, cakes, chocolates, mousses, entremets, and decorative finishes. As skills grow, students will learn how to combine flavor, texture, presentation, and creativity to produce high-end desserts worthy of bakery displays, catering events, and special occasions.