The Advanced Baking Pastry 330 class at American River College is focused on commercial production of baked products such as pastries, candies and also wedding cakes. It also emphasizes the baking of breads, frozen desserts, cakes and chocolate work. The class is part of the Culinary Arts Department and takes place in the Candy Lab Room 583.
Christian Garcia, a culinary arts major, uses the tempering chocolate technique, a process involving melting chocolate to create beta crystals for a shiny look while making truffles on Feb. 11, 2020.
![“[I think the] 49ers. I don’t really like the Chiefs. [The final score will be] 27-21. I think Purdy is going to have more passing yards than Mahomes, and Aiyuk will have [the] most receiving.” - Omar Alrayis | Computer Science Major](https://www.arcurrent.com/wp-content/uploads/2024/02/240201-campuspulse-superbowl-sb-1200x800.jpg)
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