PATISSERIE II

Catalog description

This course encourages the application of the skills learned from the Patisserie 1 course and the integration of new skills or knowledge relevant to baking and pastry. The importance of safety, hygiene and sanitation will be established in addition to the techniques of handling and use of ingredients focused on the preparation of desserts. The course will use the Internet as a research tool and email as a communication tool. The MS Word program will be used for writing projects.