Baking and Pastry Fundamentals
Learn essential techniques in this 12-week course, designed for aspiring professionals and hobbyists with a love for sweet creations.
This course introduces the fundamental concepts, skills, and techniques in beginner baking and pastry arts. Class topics include quick breads, cakes, cookies, custards, pastries, and cake decorating. Students who successfully complete this course will also meet the educational requirements for the Certified Fundamentals Pastry Cook (CFPC) through the American Culinary Federation, and be eligible to take the CFPC written and practical exam components.
Search & Register for Upcoming CoursesSCHEDULE
| Days and Time Mondays and Wednesdays 5:30 – 9:30 p.m. |
Location CFCC Downtown Campus |
COSTS
| Item
Registration Chef Coat, Pants, and Hat Students should bring their own apron to class |
Cost
$350 Approximately $70 at the CFCC Bookstore |
Looking to transfer into a degree program?
Baking and Fundamentals is eligible for transfer into the CFCC Culinary Arts (A.A.S.) Program . Students must have also taken Culinary Fundamentals and received their ServSafe Food Handler.
Interested in other Culinary Trainings? Go to Culinary Fundamentals .
