This course is a combination of lecture, theory, demonstration, and production for pastry techniques use in a commercial kitchen. Students learn a variety of doughs, batters, fillings and glazes with an emphasis on formulas and accuracy. Instruction regarding the preparation of cakes and icings, roll-in dough, pastry cream, mousse, laminated doughs and finishing techniques, plus proper use and handling of various chocolates used in baking and decorating are introduced. Dessert plating and presentation are emphasized. Students must pass a practical exam.