CULI-2009Patisserie 2
To become a
well-rounded culinary professional, developing a comprehensive skill set
includes advanced baking and pastry proficiencies. Working in a patisserie lab,
you will prepare advanced pastries, cakes and breads, and practice tempering
chocolate. Students will think critically to combine ingredients and components
to create desserts suitable for a fine dining menu. Evaluation will be based on
daily practical work, theoretical tests, research assignments and practical
exams.
