**Registration open to 18**
- make laminated dough, lean dough, rich dough, and a quick yeast by making croissants, baguette, beignets, and pizza.
- learn how to teach students to create production plans and high quality lab plans.
Cara Poole has been teaching Culinary Arts, Baking, and Event Planning in Maize for 12 years, having taught for 6 years in Wichita Public Schools before this. She holds a ServSafe Instructor/Proctor and Manager’s
Certification. Her master’s degree is in Curriculum and Instruction.
Anne Cordell is in her third year of teaching Family & Consumer Sciences, after being a professional cake decorator. This is her second year at Maize Career Academy as The Baking & Pastry teacher.