French Baking & Pastry Arts- Ecole Nationale Superieure de Patisserie/ENSP

Catalog description

Delivered entirely abroad by partner organization faculty, this course is designed specifically for students who desire to increase and enhance their skills in French pastry and baking. Theory, demonstration and practice are used to develop skills and knowledge in the French approach to tarts and entremets, chocolate and sugar art, petits fours, plated desserts, sorbets, ice cream, bread and Viennese pastry. The course also includes an introduction to modern technologies and trends as well as food photography, business and entrepreneurship and designing healthy pastries. Students master the techniques of baking and presenting/displaying products in an attractive manner in compliance with the rules of hygiene, traceability, health and safety as they apply to the kitchen. Small group settings provide personalized, interactive and efficient training.