Baking And Pastry Arts III | St. Clair College
Course Code
Course Credit

The level 3 baking course is designed to build upon the students practical skills learned in the previous two levels of baking and pastry instruction. High importance is placed on prioritizing tasks for successful production, working safely and adherence to food safety guidelines. The content includes yeast products made using natural sour starters, cakes, pastries, plated desserts and specialty garnishes made from tempered chocolate, and pulled sugar. Learners are encouraged to exercise their artistic flair and share ideas with their peers.