Advanced Viennoiserie and Decorative Breads

Catalog description

This course provides students with advanced knowledge and skills in designing contemporary and advanced Viennoiserie items. Students use market research to design their own breakfast pastry and display it on a showpiece made from dead or yeasted decorative dough. Students explore sweet and savory applications affiliated with both laminated and enriched doughs. Emphasis is placed on different lamination techniques and the introduction of alternate grains and their effect on enriched doughs.