Noemi Cortes Bernal, culinary arts major, measured a teaspoon of chocolate syrup to begin the process of baking a two tone chocolate buttercream cake on Feb.11, 2020.
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.