Advanced Cooking and Pastry

Catalog description

This advanced course in culinary and pastry arts expands upon the foundational techniques and knife skills introduced in DIET 2510 : Principles of Food Preparation, with a strong emphasis on refined pastry methods. Students will explore artisanal bread making, laminated doughs, plated desserts, and chocolate and sugar work, while integrating seasonal ingredients and sustainable practices into every aspect of production. With increased autonomy, students will take leadership roles in menu design and kitchen operations, focusing on responsible sourcing, waste reduction, and creative expression. The course fosters both technical mastery and thoughtful innovation, preparing students to craft exceptional pastry with environmental and culinary integrity.