The main goal of  Advanced Baking and Pastry is to present the right balance of topics and depth of coverage, encompassing items produced in the bakeshop, including breads, Viennoiserie, creams, pies, tarts, cakes, and decorative work in a professional manner that is easily approachable for the advanced baking and pastry student and professional.  This is accomplished by providing theoretical information along with tested recipes and detailed step-by-step procedures.  This approach to learning builds the student’s confidence and skills, as well as an increased understanding of the material. In addition, a supplemental recipe database will provide students with a foundation of recipes and techniques that they can then apply throughout their career. Professionals will also benefit from the wide variety of recipes and the techniques presented.

Basic techniques are introduced early and reinforced in later chapters. An example of this is making a fruit mousse.  The mousse is composed of whipping cream, Italian Meringue, and gelatin, using basic pastry techniques.  These areas have already been covered. By breaking the more advanced process such as making the fruit mousse into its basic parts, the basic concepts are reviewed and the more complex concept made easier to understand.

 End-of-Chapter Discussion Questions are a useful tool to get the students involved and thinking.  They require use of the material from the text, lecture materials, and personal experience to formulate a decision.  It is critical to learn and understand what is happening, both physically and chemically, when ingredients interact with each other.  Through this understanding, students are able to create their own products and evaluate whether something turns out properly or not.