In this course, students will learn about products that, while not necessarily pastry items or baked goods, are important dessert staples and essential knowledge for the bakeshop. Students begin with the proper techniques in storing, melting, and tempering chocolate, as well as creating chocolate decorations. Students will then move on to sugar cookery and confections, explore a variety of fruit desserts and petit fours, and end the course with lessons on frozen desserts, including ice cream and gelato.