Pastries, Confections, and Plated Desserts (November 14-December 4, 2011)

Course Description and Rationale: This course in pastry production continues the instruction students received in the first year Baking class. It is designed to prepare students to be successful in high volume, quality pastry shops, retail shops, popular-priced restaurants, fine dining restaurants and fine catering establishments. Students learn about the theories, procedures, and ingredients used in cakes, pastries, confections, ice creams and a la carte desserts.

 

I may have tricked you this time Chef Fan’s because this time I have a new layout and the categories are on the right now!! Just as before if you want to know more about this class and what I did or my thoughts about it then find it’s name and click on it. Ready and Go!

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