b'BAKING & PASTRY ARTSPART 1Introduction to Baking and Pastry ArtsCOURSE CODE: 8324 (20S) Modern & Classic Desserts, PROGRAM DESCRIPTION and Plating TechniquesCOURSE CODE: 8374 (40S) For students with a strong personal interest in pastry and specialty baking.Quick Breads, Cookies, Comprised of both theory and practical training, the program offers instructionDoughnuts and Pies14 in bakeshop management, specialized tools and equipment, control of theCOURSE CODE: 8338 (30S) baking process, chemical leavening agents, planning and preparation ofYeast and Dough Productsnumerous types of pastries, breads, specialty desserts and cakes. StudentsCOURSE CODE: 8339 (30S)will also study topics such as hygiene, sanitation, as well as, preparation, storage, and handling of supplies and ingredients. PART 2INTERNSHIP Tarts and Special PastriesA two week internship in both PART 1 and PART 2 is a component of this program.COURSE CODE: 8359 (40S) Cakes, Fillings, Icings CERTIFICATION and DecorationsCOURSE CODE: 8358 (30S) LRATC will award certificates to students who successfully complete theAdvanced Baking and Pastriesrequirements for this eight-credit program. COURSE CODE: 8998 (40S) TUITION & FEES Advanced Bread ProductsCOURSE CODE: 8375 (40S)APPLICATION FEE: $20 (N/A for high school students )PART 1four credits, offered in Semester 1. TUITION: NO COST (high school students)|$5,250 full program|$2,625 per semesterPART 2four credits, offered in Semester 2. STUDENT FEE: $25 per semester|TEXTBOOK FEE: $100 (refundable)PART 1 is not a prerequisite for PART 2. ADDITIONAL COSTS: $30 for Pastry Kit, $45 for Department of Health Food Safe Certification and $100 for uniform. September or February intake.'