FULL-TIME | WINNIPEG LOCATIONS PRBPF-CT Professional Baking and Pastry

Courses and Descriptions

BAKE-2016Plated Desserts

The culinary industry is expanding to include additional positions for pastry chefs. This course requires students to use their knowledge to create restaurant quality desserts. Students will prepare sauces and the frozen elements that are essential for plated desserts. Students will also learn basic sugar work and gain knowledge in working with chocolate. An emphasis will be placed on building attractive plated desserts using complimentary components, including a variety flavours, textures, temperatures and colours. Students will have the opportunity to complete a research project that involves creating their own plated dessert. Evaluation will include theoretical testing and daily practical evaluation.

Prerequisites

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