Advanced Chocolate & Sugarwork

Catalog description

The purpose of this course is to teach advanced techniques to the student that will allow for the creation and plating of purpose upscale desserts. This class involves the study and practice of creating classic European style pastries and desserts. Topics include cakes and tortes, laminated dough, sugar and chocolate decorating techniques, including stenciling, piping, marzipan, pastillage and fondant.