This open-house style class is designed to teach attendees about a variety of classic plated desserts, breads with accoutrement, and assorted petit fours, showcasing the students of Baking and Pastry Program of the Institute for the Culinary Arts. Attendees visit stations created by the ICA Baking and Pastry students, and learn from the ICA students about the components and techniques used to create the items they have made. Sampling and giving written feedback to the students is part of the attendee's experience.