Vanguard Pâtisserie

Catalog description

This course will explore the modern trends and techniques in the pâtisserie industry. Students will be introduced to the vanguard and avant-garde concepts and techniques, mastering the uses of liquid nitrogen, emulsifiers, spherification, creating foams and powders and developing the concept of decontructivism in the production of pastries. At the end of this course students will comprehend the artistic component of