This course of study prepares students for a career as a baker or pastry chef. Students are introduced to the fundamentals of food safety and sanitation, culinary math and the fundamentals of commercial food preparation and practices. They then progress to a wide variety of advanced bakery and pastry objectives. Students work in the newly renovated cafeteria kitchen preparing and learning how to prepare breakfast and dessert items for staff and student meals, and any other events held at the school that will help promote their skills and techniques for future success. At the end of 4 years students will be prepared to start an entry level position in the food service industry or continue to build upon their studies in a post-secondary environment. Topics include Baking, Culinary Math, Cookies, Pies & Tarts, Quickbreads, Pate a Choux, Meringue, Cakes, Chocolates, Laminated Doughs, Breads, Ice Cream, Plated Desserts, Petit Fours, and Menu Planning.