Teacher - Robert Johnston
Phone: 609-465-2161 x423
Preparation and decoration of puff pastries, specialty breads, desserts, cakes and pies, flans and tarts, danish and cream-filled pastries, as well as use of equipment, weighing and measuring ingredients and kitchen safety are taught in the baking program. In addition, students receive training in packaging baked products, setting up displays and running a bake shop. In a Tech Prep affiliation with Atlantic Community College, students are able to earn college credits while earning a high school diploma. Students are qualified to work in retail, restaurant and production bakeries after graduation or to continue their education in baking or culinary arts.
The first year student will be involved in the preparation of specialty breads, Danish, puff pastry, croissants, scones, cookies, muffins and a large variety of cakes.
The second year student will learn the fine art of decorating an array of European tortes, individual pastries, fruit flans and frozen desserts.
The third year student will experience the highest level of pastry arts where they will create hand dipped chocolates, candies, petit fours, banquet desserts, ice cream and sorbets.
The students will train in marketing their products, inventory control, purchasing for both wholesale and retail. This occurs in the campus bake shop which is open to the public.