Baking Fundamentals, Garde Manger, and Hot Food Plating covers quick breads, yeast breads, and baking fundamentals at an introductory level. Students become familiar with conversions, weights and measures, and bakeshop equipment related to production. Students produce a variety of pastry items including cookies, pies, tarts, laminated doughs, sweet doughs, and phyllo. This course also provides students with the essential knowledge of garde manger and advanced principles of food preparation. The course expands on the cooking principles learned in Introductory Food Production and gives students the experience of serving food to the public.