At the Sarasota Center for Culinary Arts it has been a real collaboration between all culinary arts and baking & pastry arts classes to produce beautiful French lunch service. The yeast breads and laminated dough class has made fresh breads to be served every day, the classical French class has prepared mouthwatering savory plates so tastefully, the European tortes class has made dazzling desserts, and the dining room class has been able to elegantly serve all the items to our local chefs and externship employers.