Advanced Petits Gateaux & Modern Pastry Buffet

Catalog description

This course allows students to explore their creativity to produce and execute a modern dessert display. Students learn and practice modern pastry techniques under the guidance of their chef instructor. This course focuses on the production and finishing of advanced petits gâteaux and high-end individual pastries with an emphasis on flavor, texture and decorative components. Students collaborate on the daily production and presentation of modern pastries for the first half of the class. Students use the remaining half of the class to design and execute modern pastries for their buffet. Prerequisite(s): Completion of all freshman & sophomore baking and pastry labs, BPA3740 , junior status, or department chair approval. Offered at Providence 3 Semester Credits