PATISSERIE ESSENTIALS

Catalog description

An introduction and then execution of basic bread, pastry, and classic desserts. Garnish design and plating, along with introduction to decorating and cake design. This class will include lessons on terminology and skills that are associated with recipes and formulas of baking. Students will focus on understanding and interpreting, knowing how to correctly measure different food items, troubleshoot problems and mistakes, analyze for efficiency, yield and portion sizes.