This course provides an introduction to advanced baking & pastry techniques and builds upon basic baking techniques from Intro to Baking & Pastry. Topics covered include petit fours, gateau and tortes, chocolate tempering and basic chocolate decorations. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class according to departmental uniform policies. This course is subject to a course fee. Refer to http://mc3.edu/adm-fin-aid/paying/tuition/course-f ees for current rates.