A course that exposes the multiple combinations, properties and applications of the basic ingredients of the pastry that allows students to become familiar with the techniques and principles of the art of pastry.

Students learn progressively to prepare a wide selection of sweets, biscuits, desserts and pastries, this program presents the basic doughs and pastes, creams, fillings and cakes, as well as basic decorating techniques may be applied progressively in developing of each recipe.