Niagara College

Description:

The dessert course in elite culinary settings is often a study in precision, consistency and visual appeal. Through a fully hands-on lab, students build on knowledge and skills previously gained to create a variety of specialty classical and modern cakes, ice cream, flowers, petit fours, fancy cookies and an assortment of French pastries in high volumes, with accuracy. Special attention is given to finishing, glazing and the impact of visual appeal in plating products.