Introduction To Pâtisserie

Catalog description

This course introduces the techniques and concepts required in the production of pastries and dessert. Students will learn a variety of methods including blending, creaming, foaming and thickening. Students will be introduce to the production of basic building blocks like génoise and sponges, simple fillings like pastry cream, almond cream and frangipane, and will develop their skills in the production of traditional pies and tarts.