Article by: Sara

Junior Apprentice level classes focus on theory more than practice. Approximately half the class will be spent in a classroom, and the other half in practice.

Senior Apprentice level classes accommodate more practice than theory. Approximately a quarter of the class is spent in theory, while three-quarters are spent in the practice.

Daily classes do not usually produce full-sized versions of their recipes. In beginner level classes, students will bake small amounts of their recipe daily, with one full version at the beginning of every month. This full version is what the students will be graded upon.

Junior Apprentice and Junior Student (12-14) Classes

Bread and Cookies

This is the most basic class in the Hall, but also one of the most important. Cookies are an easy and interesting way to introduce students to the Bakercraft, while bread is a necessary staple of the Pernese diet. Various types of ingredients will be used, including rarer recipes from across Pern.

Students will usually work in teams of three or four in this class, with each team producing one loaf of bread or one batch of cookies. The class itself can last from a candlemark to several candlemarks, depending on the complexity of the recipe. Students will be graded on a loaf of bread or a batch of cookies that they will individually produce at the beginning of every month.

Introduction to Cakes

This is another basic class that is nonetheless necessary for students to study. Recipes from the Northern Continent and far parts of the Southern Continent will be taught, as well as the basic recipes common to Sapphire Meadows Hold. Icing-making will also be taught in this class, but cake decorating is reserved for older students.

As in other classes, students will work on small cupcakes for their daily classes, with one large cake to be made at the beginning of every month, upon which they will be graded.

Pies and Tarts

Much of this course focuses on the proper way to bake a pie or tart crust. This class will teach how to recognise the proper types of ingredients for both the crusts and fillings, how to prepare both of these, and how to ensure that they bake perfectly, even when using uneven heat.

In this class, the students will be making tarts during their monthly classes, and a full-sized test pie at the end of the month, upon which they will be graded. It is mandatory for students to satisfactorily complete this class before moving on to Sweetmeats or Pastries.

Senior Apprentice and Senior Student (15-16) Classes

Pastries

Pastry-making is one of the finest arts on Pern, and is rarely attempted by anyone but a trained Bakercrafter. This class will teach the basics of making pastries for both meals and desserts. Unlike the other senior-level classes, half of this class is spent in theory, while the other half is spent in practice.

At the beginning of this class, students are encouraged to work in pairs, as pastry-making is extremely difficult. These classes are also usually very small, containing no more than 10 students, so that the teacher is more able to keep an eye on what his pupils are doing. Students must prepare two full-sized pastries per month to be graded upon.

Intermediate Cakes

This course is to be taken after the basic Cakes course has been mastered. Multi-tiered cakes are focused on in this class, as well as the more complicated recipes including cakes with filling, or cakes that require soaking in a liquid. These are the cakes that will be used at weddings, Gathers, and other large celebrations.

Cake decorating is also taught in this class. By the end of this course, students are expected to be able to adequately decorate a multi-tiered cake. Journeymen with artistic skills often continue this as a method of study to gain their Mastery.

Students are expected to work in groups of three or four, especially when working on a large project. Since these cakes are usually rather complicated, students are only graded every two months on a cake that they will individually produce.

Sweetmeats

Sweetmeats are usually found in the form of pies or tarts. The filling can be made from various ingredients, but are usually limited to candied fruits and nuts. While popular, sweetmeats are extremely rich and occasionally spicy, and they are better suited to a winter evening than a summer day.

It is expected that the students will all ready understand the fundamentals of making a pie crust, and be able to caramelise, dry, and otherwise prepare fruits and nuts for fillings. Tarts will be made by the students throughout the month, as well as two large pies per month, upon which they will be graded.

Complex Desserts

This course is mandatory for the oldest of the senior apprentices, but optional for students. Only those students who have shown a true aptitude for the Bakercraft are allowed in this class.

There are many types of dessert that are not covered in the other apprentice-level courses. Complex Desserts covers most of those recipes that may have been passed over: mousses, soufflés, ice cream, regional recipes, and various other types of desserts. This class requires a delicate touch and a sense of what flavours go best together, and an apprentice's performance in this class can often determine whether or not he will be promoted to journeyman status.

Once the students have memorised the recipes and theories behind what they are to work on, they will make small versions of their dessert, either individually or in groups. There are two tests a month, each requiring a full-sized version of the selected recipe.

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