Description:

This course will focus on advanced methods and techniques to prepare students for industry readiness.One of the true tests of a pastry chef's skill is the creation of display items such as wedding cakes, chocolate and sugar. This course will build upon techniques previously learned and allow you to plan and execute several types of decorative elements using different ingredients common in the industry today. In addition a pastry chef must be able to produce large numbers of baked goods at any given time. The ability to produce these items in a timely efficient manner is the true mark of a master baker. This course has specific protocols relating to missed classes. Please refer to the Program Manual and Teaching and Learning Plan for full details.