The Commercial Baking Theory and Lab II course will include baking and pastry theory topics, demonstrations, and hands-on applications. Students will have the opportunity to further develop proficiencies in a variety of breads, fillings, tarts, pies, and specialty desserts. Emphasis will also be on advanced theory topics, skills, and techniques of classical and contemporary partry arts. Specialty topics will include genoise, international buttercreams, icings, sugar and chocolate decoration. Prerequisites: Successful completion of BKG-101 and CUL-102.