Courses and Descriptions

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.


CULI-1005 requires a minimum grade of B.
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