RTM 211Baking/Pastry II

Moraine Valley Community College · 4.0 credits · UGRD

Catalog

The mastery of skills and knowledge in advanced baking and pastries. Includes specialty breads, pastries, classic desserts, marzipan, chocolate work, cocoa printing, advanced decorating techniques, and showpieces. The American Culinary Federation guidelines have been used for this course. Fee is required. (7 contact hours)

Recent sections

Fall 2026 · 1 section

Oct 19 – Dec 8

Section	Days & time	Location	Instructor
001Class #147612	Mo Tu · 8:30 AM – 3:00 PM	Building M M134	Kraus, J
001 notes: Instructional method: Laboratory/Lab Discussion