L'Art de la Pâtisserie
The Professional Pastry and Baking Program

Catalog Course Description:
This course conveys the utmost importance of food professionals providing safe food to their customers. Students learn everything about food safety, sanitation, equipment, and food delivery. This is a comprehensive immersion into all aspects of handling food safely. The National Restaurant Association ServSafe® examination will be a part of this course. Students must pass this exam in order to pass the 24-week program. Those who do not pass will have the opportunity to re-take the exam. Students who pass will be eligible for city and state certification.

Students the Course is Expected to Serve:
This course is a foundational component to completing the 24-week L’Art de la Pâtisserie – The Professional Pastry and Baking Program.

Pre-requisites and co-requisites:
There are no pre-requisites for this course. Co-requisites include Food Service Technology, Breads & Breakfast Pastries, Sugar Confectionery, Chocolate Confectionery, Ice Cream & Sorbet, Plated Desserts, Chocolate & Sugar Decoration & Sculpture, and French Cakes & Tarts, Petits Fours & Miniature Pastries, Celebration Cake Making and Decorating, and the Capstone Course: Final Buffet.

Course Objectives:

• The student will learn specific microbes responsible for contaminating food during its storage, preparation, and service handling phases.
• The student will learn legally mandated as well as practical procedures to maintaining sanitary, uncontaminated kitchen equipment, tools (including hands), and foods.
• The student will learn proper procedures for food handling, from storing and refrigeration/freezing to thawing and reheating, preparation, and delivery.

Student Learning Outcomes:

• The student will list and explain how to handle food safely by identifying the various chemical, biological and physical properties present that could allow contamination to occur, as well as how to prevent these properties from contaminating a kitchen.
• The student will recognize the specific microbes responsible for contaminating food during its storage, preparation, and service handling phases.
• The student will compare and contrast the legally mandated as well as practical procedures for maintaining sanitary, uncontaminated kitchen equipment, tools (including hands), and foods.
• The student will explain the proper procedures for food handling, from storing and refrigeration/freezing to thawing and reheating, preparation, and delivery.
• The student will differentiate between cleaning and sanitizing kitchen equipment, tools, surfaces, and personnel.
• The student must take and pass the National ServSafe® examination

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Catalog Course Description:
This course offers instruction in foundational food technology specific to pastry and baking (including the chemistry of milk and dairy products, eggs, various types of sugars, and wheat). This course also offers instruction in the sense of taste and analysis of the taste cells. Students are also taught about the history of pastry from ancient Rome to present day. The proper set-up of the pastry station in a professional kitchen is taught, along with the duties of various personnel and the general hierarchy of the pastry kitchen. Students learn why the proper set-up is essential for maintaining cleanliness, organization, and efficiency. Students put this set-up into practice with hands-on learning with basic skills in pastry, knife skills, use of equipment, and creating basic recipes.

Students the Course is Expected to Serve:
This course is a foundational component to completing the 24-week L’Art de la Pâtisserie – The Professional Pastry and Baking Program.

Pre-requisites and co-requisites:
Pre-requisites for this course include Food Service Safety & Sanitation, and Food Service Technology, or consent of the Dean for Student Affairs. Co-requisites include Breads & Breakfast Pastries, Sugar Confectionery, Chocolate Confectionery, Ice Cream & Sorbet, Plated Desserts, Chocolate & Sugar Decoration & Sculpture, French Cakes & Tarts, Petits Fours & Miniature Pastries, Celebration Cake Making & Decorating, and the Capstone Course: Final Buffet.

Course Objectives:

• The student will learn the foundation of food technology as it applies specifically to pastry and baking, including the chemistry of milk and dairy products, eggs, various types of sugars, and wheat.
• The student will learn the components of taste and analysis of the taste cells including sensory cell location.
• The student will learn the historical development of pastry and baking
• The student will learn the proper set-up of a professional pastry kitchen, and the duties of pastry personnel, the hierarchy of the pastry kitchen.
• The student will learn basic skills in pastry, knife skills, use of equipment, and basic foundational recipes in pastry.

Student Learning Outcomes:

• The student will indentify components of food technology, specifically related to pastry and baking, namely: the chemical properties of milk and dairy products, eggs, sugars, and wheat.
• The student will list the components of taste and explain the sensory cells and their functions.
• The student will identify the major milestones of the history of pastry and baking from ancient Rome through the present day.
• The student will list the proper set-up of the professional pastry kitchen and identify the hierarchy of the pastry kitchen and the various roles of pastry personnel in that system.
• The student will explain why the proper set-up is essential for maintaining cleanliness, organization, and efficiency.
• The student will demonstrate proficiency in basic skills including knife skills and use of other equipment.
• The student will create basic foundational recipes in pastry.

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Catalog Course Description:
The course takes students through the science of the ingredients of pastry and baking and the practice of creating a variety of baked goods. Students go further in depth with baking technology in this course learning the different types of flours, sugars, and yeast, and how the interactions of these ingredients affect the outcome in leavened and unleavened products. This course provides instruction in classic European recipes and new ones. Students learn to make and shape a wide variety of breakfast pastries originating from different parts of the world using the latest mixing techniques and cost-effective production methods. The course explores the production of yeast doughs using direct sponges and levain sponges; how to make a levain or bread starter; how to take temperatures of all various elements used in bread making; how to properly mix; how to properly allow the breads to ferment through proofing; and how to shape and bake. Students also learn about oven technology and different types of ovens.

Students the Course is Expected to Serve:
This course is a necessary component to completing the 24-week L’Art de la Pâtisserie – The Professional Pastry and Baking Program.

Pre-requisites and co-requisites:
Pre-requisites for this course include Food Service Safety & Sanitation, and Food Service Technology, or consent of the Dean for Student Affairs. Co-requisites include Baking Theory & Practicum, Chocolate Confectionery, Chocolate & Sugar Decoration & Sculpture, Ice Cream & Sorbet, Plated Desserts, French Cakes & Tarts, Petits Fours & Miniature Pastries, Celebration Cake Making & Decorating, and the Capstone Course: Final Buffet.

Course Objectives:

• The student will learn the science of the ingredients in baked products and how to make them.
• The student will learn the different types of flours, sugars, and yeast and how the interaction of these ingredients affects the outcome in leavened and unleavened products.
• The student will learn classic European recipes (like the croissant) and new American/European recipes (like blueberry muffins).
• The student will learn to make and shape a wide variety of breakfast pastries originating from different parts of the world using the latest mixing techniques and cost-effective production methods.
• The student will learn to produce yeast doughs using direct sponges and levain sponges.
• The student will learn how to make a levain or bread starter; how to take temperatures of all various elements used in bread making; how to properly mix; how to properly allow the breads to ferment through proofing; and how to shape and bake.
• The student will also learn about oven technology and different types of ovens.

Student Learning Outcomes:

• The student will explain the science of the ingredients in baked products and demonstrate how to make them.
• The student will list the different types of flours, sugars, and yeast and explain how the interaction of these ingredients affect the outcome in leavened and unleavened products.
• The student will identify classic European recipes and new recipes and demonstrate the use of these recipes through replication and hands-on practice.
• The student will demonstrate the making of a wide variety of breakfast pastries originating from different parts of the world using the latest mixing techniques and cost-effective production methods.
• The student will produce yeast doughs using direct sponges and levain sponges.
• The student will make a levain or bread starter.
• The student will demonstrate taking temperatures of all various elements used in bread making; mixing properly; proofing properly; and shaping and baking.
• The student will explain oven technology and different types of ovens.

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Catalog Course Description:
In this course, students study the science of sugar and what happens at various stages of the cooking and cooling processes. Students learn how to make sugar confectioneries, such as pâte de fruit (fruit pastes) in a variety of flavors, guimauve (marshmallow), praliné, caramels with salted butter, chocolate caramels, nougats, lollipops, and gummies. Students will also learn how to properly package their candies and how to display them.

Students the Course is Expected to Serve:
This course is a necessary component to completing the 24-week L’Art de la Pâtisserie – The Professional Pastry and Baking Program.

Pre-requisites and co-requisites:
Pre-requisites for this course include Food Service Safety & Sanitation, and Food Service Technology, or consent of the Dean for Student Affairs. Co-requisites include Baking Theory & Practicum, Chocolate Confectionery, Chocolate & Sugar Decoration & Sculpture, Ice Cream & Sorbet, Plated Desserts, French Cakes & Tarts, Petits Fours & Miniature Pastries, Celebration Cake Making & Decorating, and the Capstone Course: Final Buffet.

Course Objectives:

• The student will learn the science of sugar and what happens at various stages of the cooking and cooling processes.
• The student will learn sugar confectioneries, such as fruit paste, guimauve (marshmallow), praliné, caramels, nougats, lollipops, and gummies.
• The student will learn how to package and display their candies.

Student Learning Outcomes:

• The student will explain the science of sugar and what happens at various stages of the cooking and cooling processes.
• The student will produce sugar confectioneries, such as fruit paste, guimauve (marshmallow), praliné, caramels, nougats, lollipops, and gummies.
• The student will demonstrate how to properly package and display their candies.

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Catalog Course Description:
In this course, students study the history of chocolate, learning about the first cultivation of cocoa pods by the Aztecs to present day manufacturing of chocolate and its worldwide distribution. They go on to learn the fundamentals of the science of chocolate, moving on to tempering where they practice hand-tempering high-grade chocolate couverture. Students learn to produce a wide range of chocolate candies including ganache fillings, hand-dipped candies, molded bonbons, and truffles. This class is taught using updated methods of traditional French recipes with efficient production methods including use of an enrobing machine.

Students the Course is Expected to Serve:
This course is a necessary component to completing the 24-week L’Art de la Pâtisserie – The Professional Pastry and Baking Program.

Pre-requisites and co-requisites:
Pre-requisites for this course include Food Service Safety & Sanitation, and Food Service Technology, or consent of the Dean for Student Affairs. Co-requisites include Baking Theory & Practicum, Chocolate & Sugar Decoration & Sculpture, Ice Cream & Plated Desserts, and French Cakes & Pastries and Wedding Cakes.

Course Objectives:

• The student will learn the history of chocolate, from the first cultivation of cocoa pods by the Aztecs to present day manufacturing of chocolate and its worldwide distribution.
• The student will learn the fundamentals of the science of chocolate.
• The student will learn tempering where they practice hand-tempering high-grade chocolate couverture.
• The student will learn a wide range of chocolate candies including ganache fillings, hand-dipped candies, molded bonbons, and truffles.
• The student will learn updated methods of traditional French recipes with efficient production methods including use of an enrobing machine.
• The student will learn how to properly clean and store chocolate candy molds and other equipment used in chocolate candy making.

Student Learning Outcomes:

• The student will explain the history of chocolate, from the first cultivation of cocoa pods by the Aztecs to present day manufacturing of chocolate and its worldwide distribution.
• The student will identify scientific properties of chocolate.
• The student will demonstrate hand-tempering techniques of high-grade chocolate couverture.
• The student will produce a wide range of chocolate candies including ganache fillings, hand-dipped candies, molded bonbons, and truffles.
• The student will identify and demonstrate updated methods of traditional French recipes with efficient production methods including use of an enrobing machine.
• The student will demonstrate how to properly care for candy molds and other equipment used in chocolate candy making.

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Catalog Course Description:
In this course, students are taught a variety of chocolate and sugar decorations and sculpting techniques to produce decorations that can embellish other desserts or artistic showpieces for display. They will learn techniques such as applying chocolate colors with a spray gun, use of various types of molds, making cut-out decorations, and silk screens, that will be applied to showpieces. Students are introduced to various sugar techniques such as pastillage, saturated sugar, pulled sugar such as ribbons and flowers, blown sugar to create three-dimensional shapes, spun, piped, bubble, straw, and poured sugar, and airbrushing techniques to create a variety of showpieces. Students will use a given theme upon which they must design and build a sugar as well as a chocolate showpiece.

Students the Course is Expected to Serve:
This course is a necessary component to completing the 24-week L’Art de la Pâtisserie – The Professional Pastry and Baking Program.

Pre-requisites and co-requisites:
Pre-requisites for this course include Food Service Safety & Sanitation, and Food Service Technology, or consent of the Dean for Student Affairs. Co-requisites include Baking Theory & Practicum, Chocolate Candy & Confectionery, Ice Cream & Plated Desserts, and French Cakes & Pastries and Wedding Cakes.

Course Objectives:

• The student will learn a variety of chocolate and sugar decorations and sculpting techniques to produce decorations that can embellish other desserts or artistic showpieces for display.
• The student will learn techniques such as applying chocolate colors with a spray gun, use of various types of molds, making cut-out decorations, and silk screens, that will be applied to showpieces.
• The student will learn various sugar techniques such as pastillage, saturated sugar, pulled sugar such as ribbons and flowers, blown sugar to create three-dimensional shapes, spun, piped, bubble, straw, and poured sugar, and airbrushing techniques.
• The student will learn to, upon being given theme, design and build a sugar and a chocolate showpiece.

Student Learning Outcomes:

• The student will demonstrate a variety of chocolate and sugar decorations and sculpting techniques to produce decorations that can embellish other desserts or artistic showpieces for display.
• The student will demonstrate techniques such as applying chocolate colors with a spray gun, use of various types of molds, making cut-out decorations, and silk screens, that will be applied to showpieces.
• The student will demonstrate various sugar techniques such as pastillage, saturated sugar, pulled sugar such as ribbons and flowers, blown sugar to create three-dimensional shapes, spun, piped, bubble, straw, and poured sugar, and airbrushing techniques.
• The student will take a given theme and using that theme, design and build a sugar and a chocolate showpiece.

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Catalog Course Description:
In this course, students learn the complex technology of balancing sorbet and ice cream bases using efficient methods. They learn formulas that can be applied to any flavor of ice cream or sorbet, so that going forward, they not only can reproduce the recipes learned in this course, but can create their own flavors. Students make a variety of ice creams and sorbets, as well as ice cream cakes and other frozen desserts. Students learn how to make the ideal texture of an ice cream and sorbet while at the same time knowing how to extend shelf-life using fresh, natural ingredients.

Students the Course is Expected to Serve:
This course is a necessary component to completing the 24-week L’Art de la Pâtisserie – The Professional Pastry and Baking Program.

Pre-requisites and co-requisites:
Pre-requisites for this course include Food Service Safety & Sanitation, and Food Service Technology, or consent of the Dean for Student Affairs. Co-requisites include Baking Theory & Practicum, Chocolate Candy & Confectionery, Chocolate and Sugar Decoration and Sculpture, and French Cakes & Pastries and Wedding Cakes.

Course Objectives:

• The student will learn the complex technology of balancing sorbet and ice cream bases using efficient methods.
• The student will learn formulas to be able to create any flavor of ice cream of sorbet.
• The student will learn how to make the ideal texture of ice cream and sorbet while extending shelf-life using fresh, natural ingredients.
• The student will learn to make a variety of ice creams and sorbets.

Student Learning Outcomes:

• The student will describe the complex technology of balancing sorbet and ice cream bases and demonstrate making these bases using quick and efficient methods.
• The student will identify formulas used to create any flavor of ice cream of sorbet.
• The student will create the ideal texture of an ice cream and sorbet while demonstration how to extend shelf-life using fresh, natural ingredients.
• The student will make a variety of ice creams and sorbets.

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Catalog Course Description:
In this course, students incorporate ice creams and sorbets into plated desserts, including other elements of pastry in a variety of plated desserts. Students will go on to learn how to prepare several plated desserts including hot, cold, and frozen desserts, fruit soups, parfaits and à la minute desserts. Students will familiarize themselves with the flavor and texture elements in successful plated desserts and how one must use all five senses to evaluate them. Students will be exposed to classic French and modern presentations that can be applied to plated desserts. Also taught in this course is jam and jelly making. At the end of this course, students will use all elements to create their own plated desserts.

Students the Course is Expected to Serve:
This course is a necessary component to completing the 24-week L’Art de la Pâtisserie – The Professional Pastry and Baking Program.

Pre-requisites and co-requisites:
Pre-requisites for this course include Food Service Safety & Sanitation, and Food Service Technology, or consent of the Dean for Student Affairs. Co-requisites include Baking Theory & Practicum, Chocolate Candy & Confectionery, Chocolate and Sugar Decoration and Sculpture, and French Cakes & Pastries and Wedding Cakes.

Course Objectives:

1. The student will learn how to incorporate ice creams and sorbets into plated desserts, parfaits, and frozen soufflés.
2. The student will learn how to prepare several plated desserts including hot, cold, and frozen desserts, fruit soups, parfaits and à la minute desserts.
3. The student will learn the flavor and texture elements in successful plated desserts and how one must use all five senses to evaluate them.
4. The student will learn classic French and modern presentations that will be carried out when they prepare plated desserts.
5. The student will learn how to make jams and jellies.
6. The student will learn how to make their own plated dessert having a variety of tastes, textures, and temperatures.

Student Learning Outcomes:

1. The student will incorporate ice creams and sorbets in their production of plated desserts, parfaits, and frozen soufflés.
2. The student will demonstrate how to prepare several plated desserts including hot, cold, and frozen desserts, fruit soups, parfaits and à la minute desserts.
3. The student will identify the flavor and texture elements in successful plated desserts and describe how to use all five senses in evaluating them.
4. The student will produce classic French and modern presentations that will be carried out when they prepare plated desserts.
5. The student will make jams and jellies.
6. The student will make their own plated dessert with elements having a variety of tastes, textures, and temperatures.

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Catalog Course Description:
In this course, students learn to produce a wide variety of classic and modern French cakes, or “entremets” suitable for large or small-scale productions, using the latest assembling techniques and cost-effective production methods. These cakes will be highlighted with decorations such as silk screens, printed logos, and chocolate and sugar decorations. Students will utilize updated methods of traditional French recipes using fresh ingredients. Students’ cakes in this course will represent a variety of textures and flavors. Also taught will be classic French tarts, giving further practice to different elements in pastry such as different types of crusts, doughs and fillings, and present new opportunities for combining those elements in cakes and tarts.

Students the Course is Expected to Serve:
This course is a necessary component to completing the 24-week L’Art de la Pâtisserie – The Professional Pastry and Baking Program.

Pre-requisites and co-requisites:
Pre-requisites for this course include Food Service Safety & Sanitation, and Food Service Technology, or consent of the Dean for Student Affairs. Co-requisites include Baking Theory & Practicum, Chocolate Candy & Confectionery, Chocolate and Sugar Decoration and Sculpture, and Ice Cream & Plated Desserts.

Course Objectives:

1. The student will learn to produce a wide variety of classic and modern French cakes, or “entremets” suitable for large-scale productions, using the latest assembling techniques and cost-effective production methods.
2. The student will learn how to highlight their cakes with decorations such as silk screens, printed logos, and chocolate and sugar decorations.
3. The student will learn how to use updated methods of traditional French recipes, maintaining high quality by using fresh ingredients.
4. The student will learn how to make a variety of French cakes having multiple tastes and textures.
5. The student will learn how to make a variety of French tarts practicing several different types of crusts, doughs, and fillings.

Student Learning Outcomes:

1. The student will produce a wide variety of classic and modern French cakes, or “entremets” while demonstrating techniques suitable for large-scale productions, using the latest assembling techniques and cost-effective production methods.
2. The student will highlight their cakes with decorations they create themselves, such as silk screens, printed logos, and chocolate and sugar decorations.
3. The student will demonstrate proficiency in using updated methods of traditional French recipes, maintaining high quality by using fresh ingredients.
4. The student will make a variety of French cakes having multiple taste and texture profiles.
5. The student will make a variety of French tarts demonstrating different types of crusts, doughs, and fillings.

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Catalog Course Description:
In this course, students will learn how to make individual mini French pastries and petits fours such as the traditional éclair, fruit and lemon tartlettes, macarons, and Madeleines. This course will allow students to practice many different types of elements used in French pastry such as pastry cream, buttercream, glazes, cream-based fillings, fruit-based fillings, chocolate-based fillings and doughs. Students will also learn how to present a beautiful display of their petits fours.

Students the Course is Expected to Serve:
This course is a necessary component to completing the 24-week L’Art de la Pâtisserie – The Professional Pastry and Baking Program.

Pre-requisites and co-requisites:
Pre-requisites for this course include Food Service Safety & Sanitation, and Food Service Technology, or consent of the Dean for Student Affairs. Co-requisites include Baking Theory & Practicum, Chocolate Candy & Confectionery, Chocolate and Sugar Decoration and Sculpture, and Ice Cream & Plated Desserts.

Course Objectives:

1. The student will learn how to make individual mini French pastries and petits fours such as traditional éclairs, fruit and lemon tartlettes, macarons, and Madeleines.
2. The student will learn and practice many types of elements such as pastry cream, buttercream, glazes, cream-based fillings, fruit-based fillings, chocolate-based fillings and doughs.
3. The student will also learn how to present a beautiful display of their petits fours.

Student Learning Outcomes:

1. The student will make individual mini French pastries and petits fours such as traditional éclairs, fruit and lemon tartlettes, macarons, and Madeleines.
2. The student will make many elements such as pastry cream, buttercream, glazes, cream-based fillings, fruit-based fillings, chocolate-based fillings and doughs.
3. The student will present a beautiful display of their petits fours.

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Catalog Course Description:
In this course, students learn the history of celebration cakes, such as the wedding cake, and how to make British and American-style celebration cakes, including baking, decoration, and assembly work. Students will bake sponge cakes, create buttercream fillings, make gumpaste flowers, royal icing piped decorations, and rolled fondant. Students will then produce wedding and celebration cakes incorporating all these elements, from design, baking, and assembly to covering and decorating. Students will also make the classic French wedding cake, the Croquenbouche.

Students the Course is Expected to Serve:
This course is a necessary component to completing the 24-week L’Art de la Pâtisserie – The Professional Pastry and Baking Program.

Pre-requisites and co-requisites:
Pre-requisites for this course include Food Service Safety & Sanitation, and Food Service Technology, or consent of the Dean for Student Affairs. Co-requisites include Baking Theory & Practicum, Chocolate Candy & Confectionery, Chocolate and Sugar Decoration and Sculpture, and Ice Cream & Plated Desserts.

Course Objectives:

1. The student will learn about the history of celebration cakes, such as the wedding cake, in Britain and the United States.
2. The student will learn elements of British and American celebration cakes, including baking, decoration, and assembly work.
3. The student will learn how to bake sponge cakes, create buttercream fillings, and make gumpaste flowers, royal icing piped decorations, and rolled fondant.
4. The student will learn how to produce wedding cakes incorporating all these elements, from design, baking, and assembly to covering and decorating.

Student Learning Outcomes:

1. The student will produce a wide variety of classic and modern French cakes, or “entremets” while demonstrating techniques suitable for large-scale productions, using the latest assembling techniques and cost-effective production methods.
2. The student will highlight their cakes with decorations they create themselves, such as silk screens, printed logos, and chocolate and sugar decorations.
3. The student will make individual mini French pastries and petits fours such as traditional éclairs, fruit and lemon tartlettes, macarons, and Madeleines.
4. The student will demonstrate updated methods in their production of traditional French recipes, maintaining high quality by using fresh ingredients.
5. The student will create elements of British and American celebration cakes, including baking, decoration, and assembly work.
6. The student will bake sponge cakes, create buttercream fillings, and make gumpaste flowers, royal icing piped decorations, and rolled fondant.
7. The student will produce wedding cakes incorporating all these elements, from design, baking, and assembly to covering and decorating.

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Catalog Course Description:
In this cumulative course, students work in teams to reproduce all recipes and techniques learned in the 24-week program. Under their Chef Instructors’ and Graduate Interns’ assistance, students recreate everything for the final “Grand Buffet” which will be enjoyed by them and their invitees to the graduation ceremony. The Grand Buffet gives students additional practice in all these areas of pastry, as well as practice in large-scale production for an event that hosts around 400 people. From pastry production to kitchen organization, set-up and display, students’ grand buffet provides a capstone

Students the Course is Expected to Serve:
This course is a necessary component to completing the 24-week L’Art de la Pâtisserie – The Professional Pastry and Baking Program.

Pre-requisites and co-requisites:
Pre-requisites for this course include Food Service Safety & Sanitation, and Food Service Technology, or consent of the Dean for Student Affairs. Co-requisites include Baking Theory & Practicum, Sugar Confectionery, Chocolate Confectionery, Chocolate and Sugar Decoration and Sculpture, Ice Cream & Sorbet, Plated Desserts, French Cakes & Tarts, Petits Fours & Miniature Pastries, and Celebration Cake Making & Decorating.

Course Objectives:

1. The student will work in a team to reproduce the recipes assigned to them for the grand buffet.
2. The student will demonstrate proficiency in working with a team to organize and plan the production of many different recipes pertaining to several sections of the 24-week program.
3. The student will demonstrate mastery of these recipes from their production to storage and display.

Student Learning Outcomes:

1. The student will reproduce recipes assigned to them in collaboration with their team.
2. The student will demonstrate proficiency in working with a team to organize and plan the production of many different recipes pertaining to several sections of the 24-week program.
3. The student will demonstrate mastery of these recipes from their production to storage and display.

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