April 24, 2025
This course provides students with a fundamental working knowledge of the traditional methods of producing cookies and petit fours. The course will explore the preparation and design of unfilled and filled cookies and mignardises. Topics covered include the creaming method, depositing cookies (sliced, dropped, spritz, rolled, and bar), as well as methods of mixing, shaping, baking, filling, finishing, storing, packaging, pricing, and distributing cookies.
Read Full Article
April 24, 2025
Pastry art competitions are fundamental milestones in the career of a professional pastry chef. Chocolate sculpture competitions are by far the most challenging field where artistic abilities and technical skills play a major role. This course offers students the knowledge needed to join the world of international chocolate competitions by covering the entire process of competition sculpture from design to creation.
Read Full Article
April 24, 2025
This course is a study of bakery operations and management aspracticed in a pastry shop environment. Studies focus on the various pastry shop components and front/back of the house areas. Front of the house emphasizes customer service, space management and maintenance, retail display, client relations, and ordering strategies.
Read Full Article
April 24, 2025
Creating original and innovative recipes is one of the main goals of a professional pastry chef. New recipes need to meet the market needs and pastry chefs must be able to understand trends as well as develop a personal style. The aim of this course is to provide students with the instruments to develop new and innovative recipes.
Read Full Article
April 24, 2025
Through this placement, students are involved in back and front of the house operations at Fedora, the school pastry shop. The hands-on experience is designed to prepare future pastry chefs for the production of pastries, baked goods, and desserts. Emphasis is placed on proper baking techniques, knife and piping skills, and mixing methods. Students will learn how to adjust recipes to produce both products in large volumes and specialty items.
Read Full Article
April 24, 2025
This course explores stimulating applications of both classic and contemporary pastry techniques to pastry shop and a la carte restaurant production.
Read Full Article
April 24, 2025
This course is the advanced phase of Baking Technique courses. Students will experience the application of previously learned foundations to a variety of pastry products such as pie doughs, baked custards, and advanced spongecake recipes. The course introduces a wide range of methods that will be combined for the creation of laminated doughs, souffles, Bavarian mousses, and pate a bombe mousses.
Read Full Article
April 24, 2025
Students will study the history and background of various national and regional cakes and tarts. The course will cover the origin of classical cakes, variations from classical methods, and customer-driven deviations from traditional preparations. Students will study a variety of doughs, batters, fillings, and glazes, with an emphasis on a thorough understanding of the techniques and proper skill execution for Italian cakes.
Read Full Article
April 24, 2025
This course covers the preparation and service of hot and cold desserts with a focus on individual desserts and the components involved in preparation. Students will learn and improve station organization, timing, and service coordination for restaurant dessert production. Products made will include fried products, tarts, souffle, creams, frozen desserts. Both individual plated desserts, and desserts for banquets will be prepared.
Read Full Article
April 24, 2025
This course is directed toward students that want to master the art of sugar works. During the lessons students will learn a variety of techniques and possible applications of sugar decorations in pastry.
Read Full Article
April 24, 2025
This course introduces the principles involved in tempering chocolate, creating chocolate sculptures, forming simple centerpieces, and preparing chocolates and other confections with soft, hard, and liquid centers. Students learn to use traditional and contemporary production methods in creating confections both by hand and with special equipment. Efficient methods to increase productivity in this highly specialized field will be highlighted.
Read Full Article
April 24, 2025
Pastry Art finds its greatest expression in the production of entremets. Pastry Chefs all around the world use entremets to create their signature collections and their fame.The course will focus on the application of dedicated mousse bases, textural inserts, cremoso, cremeaux, buttercreams, supremes, alcohol application. An emphasis will be put in the development of tartlet entremets, application of vegetables, spices and exotic ingredients and the creation of room temperature entremets.
Read Full Article
April 24, 2025
Building on previous knowledge, students learn to mix, shape, bake, store, and distribute breads and rolls. Emphasis will be placed on increased use of traditional fermentation methods, equipment, and methods that emphasize flavor, texture, and appearance as well as techniques that increase shelf life. this course offers the opportunity to learn the principles and techniques of preparing multi-grain breads, sourdoughs, holiday or seasonal breads, and flat breads.
Read Full Article
April 24, 2025
This course introduces students to classically applied mediums used indisplay work and decoration. Students will learn to execute specificdesigns in pastillage, rolled fondant, gum paste, and royal icing, as wellas with poured, pulled, and blown sugar. Production, storing of all typesof candied fruits and Italian mostarda. Production and storing of jamsand conserves, fruit jellies, Italian croccante, sugar fondant, almondpaste.
Read Full Article
April 24, 2025
This course introduces non-yeast, laminated dough’s and thepreparation of pastry products using a variety of methods-lamination, blending, creaming, foaming, and thickening. Students will combine these methods in new products, to create savory items and frozen desserts, and to use basic finishing methods by applying glazes, filling pastries, creating simple sauces, and presenting products for service.
Read Full Article
April 24, 2025
Since ancient times bread has had a significance that goes beyond mere sustenance. Almost every society in the world eats bread in some form and bread has always been considered a symbol of life for all mankind. Bread celebrates life and plays a leading role in traditional celebrations and festivities.
Read Full Article
February 5, 2025
Through this special project course, students are involved in back and front of the house operations at Fedora, the school pastry shop and bistro. The projects are designed to offer future pastry chefs an insight on the production of pastries, baked goods, and desserts. Projects are focused on traditional and contemporary baking and pastry techniques, regional cakes and tarts, desserts and breads for special occasions, knife and piping skills, and mixing methods.
Read Full Article
December 6, 2024
This course covers the preparation and service of hot and cold desserts with a focus on individual desserts and the components involved in preparation. Students will learn and improve station organization, timing, and service coordination for restaurant dessert production. Products made will include fried products, tarts, souffle, creams, frozen desserts. Both individual plated desserts, and desserts for banquets will be prepared.
Read Full Article
December 6, 2024
The course focuses on the application of advanced techniques to chocolate tempering, molding and modeling. The previously learned skills will be fundamental to prepare and decorate artistic pralines and pieces for showcase using airbrush coloring, plastic chocolate, flavors and texture contrasts. Emphasis will be placed on the creation of molded chocolate pieces starting from the project to the execution and assembly.
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December 6, 2024
This course introduces the principles involved in tempering chocolate, creating chocolate sculptures, forming simple centerpieces, and preparing chocolates and other confections with soft, hard, and liquid centers. Students learn to use traditional and contemporary production methods in creating confections both by hand and with special equipment. Efficient methods to increase productivity in this highly specialized field will be highlighted.
Read Full Article
December 6, 2024
This course explores stimulating applications of both classic and contemporary pastry techniques to pastry shop and a la carte restaurant production.
Read Full Article
December 6, 2024
This course is the advanced phase of Baking Technique courses. Students will experience the application of previously learned foundations to a variety of pastry products such as pie doughs, baked custards, and advanced spongecake recipes. The course introduces a wide range of methods that will be combined for the creation of laminated doughs, souffles, Bavarian mousses, and pate a bombe mousses.
Read Full Article
December 6, 2024
This course focuses on the production of long shelf-life handcrafted baked products, a branch of traditional pastry art that is unfortunately a prerogative of industrial food production today. Students will learn how to prepare artisan travel cakes and snacks to go thanks to an in-depth study of the role of single ingredients and their balancing.
Read Full Article
December 6, 2024
Since ancient times bread has had a significance that goes beyond mere sustenance. Almost every society in the world eats bread in some form and bread has always been considered a symbol of life for all mankind. Bread celebrates life and plays a leading role in traditional celebrations and festivities.
Read Full Article
December 6, 2024
Students will learn the history and significance of wedding cakes and diverse wedding cake styles.The course will focus on important wedding cake approaches and the techniques needed to create wedding and specialty cakes. Emphasis is placed on developing skills related to decorative ornaments using chocolate, marzipan, sugar, pastillage, and royal icing.
Read Full Article
December 6, 2024
Students will study the history and background of various national and regional cakes and tarts. The course will cover the origin of classical cakes, variations from classical methods, and customer-driven deviations from traditional preparations. Students will study a variety of doughs, batters, fillings, and glazes, with an emphasis on a thorough understanding of the techniques and proper skill execution for Italian cakes.
Read Full Article
December 6, 2024
From East to West, primitive to progressive, most common to most avant-garde, cakes are good for the soul. They draw people together, enliven celebrations, and embody the rituals and histories of cultures around the world. This course will focus on the cultural background of famous classic cakes in order for students to understand the origin and the history behind famous international representative creations.
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December 6, 2024
Baking techniques introduces the functions of baking ingredients (such as yeast, flour, and shortening), mixing methods for dough’s, fermentation techniques, heat transfer methods. Focus on basic elements such as pastry dough, sponge cake, pachoux, puff pastry, plunder, danesi, croissant, egg/butter based basic creams, production and conservation of fruit conserves and meringues. In this course, students taste and test the products they create as well as complete a research assignment.
Read Full Article
December 6, 2024
This course introduces students to classically applied mediums used indisplay work and decoration. Students will learn to execute specificdesigns in pastillage, rolled fondant, gum paste, and royal icing, as wellas with poured, pulled, and blown sugar. Production, storing of all typesof candied fruits and Italian mostarda. Production and storing of jamsand conserves, fruit jellies, Italian croccante, sugar fondant, almondpaste.
Read Full Article
December 6, 2024
This course offers students the opportunity of a professional approach to Italian gelato production and a comparison with ice cream, sorbets, sherbets and other churned frozen desserts. The evolution of gelato will be explained to understand the fundamental steps of its development. The difference between ice cream and gelato artigianale will be fully covered in order to give students a sound understanding of the variety of offers commonly found in the market.
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December 6, 2024
This course introduces non-yeast, laminated dough’s and thepreparation of pastry products using a variety of methods-lamination, blending, creaming, foaming, and thickening. Students will combine these methods in new products, to create savory items and frozen desserts, and to use basic finishing methods by applying glazes, filling pastries, creating simple sauces, and presenting products for service.
Read Full Article
December 6, 2024
The aim of this course is to provide students with fundamental pastry techniques and develop their organization and management skills in the pastry lab environment. Students will be involved in daily lab operations and responsibilities and will learn how to guarantee the HACCP standards and an adequate maintenance of pastry lab equipment. Emphasis will be placed in the application of baking and pastry master techniques, and the full immersion in pastry lab management and organization.
Read Full Article
December 6, 2024
This course provides students with a fundamental working knowledge of the traditional methods of producing cookies and petit fours. The course will explore the preparation and design of unfilled and filled cookies and mignardises. Topics covered include the creaming method, depositing cookies (sliced, dropped, spritz, rolled, and bar), as well as methods of mixing, shaping, baking, filling, finishing, storing, packaging, pricing, and distributing cookies.
Read Full Article
December 6, 2024
The aim of the course is to give students the fundamentals of dessert presentation. Starting from fruit cutting skills, students will experience a variety of decoration techniques to be applied to mignons, single portion desserts, and tortes. Glazes and gelaces, buttercream, whipped cream, icings, and chocolate and caramel decorations will be explained and practiced to gain confidence with related techniques.
Read Full Article
December 6, 2024
A study of classical desserts, French, Italian and international pastries, hot and cold desserts. Emphasis on advanced techniques, as well as the safe and sanitary handling of equipment and food supplies. Emphasis will be placed on the production of high quality, handcrafted desserts for retail, commercial and food service bakeries.
Read Full Article
December 6, 2024
This course is a study of bakery operations and management aspracticed in a pastry shop environment. Studies focus on the various pastry shop components and front/back of the house areas. Front of the house emphasizes customer service, space management and maintenance, retail display, client relations, and ordering strategies.
Read Full Article
December 6, 2024
Through this placement, students are involved in back and front of the house operations at Fedora, the school pastry shop. The hands-on experience is designed to prepare future pastry chefs for the production of pastries, baked goods, and desserts. Emphasis is placed on proper baking techniques, knife and piping skills, and mixing methods. Students will learn how to adjust recipes to produce both products in large volumes and specialty items.
Read Full Article
December 6, 2024
Through this special project course, students are involved in back and front of the house operations at Fedora, the school pastry shop. The hands-on experience is designed to prepare future pastry chefs for the production of pastries, baked goods, and desserts. Emphasis is placed on proper baking techniques, knife and piping skills, and mixing methods. Students will learn how to adjust recipes to produce both products in large volumes and specialty items.
Read Full Article
August 28, 2024
A study of classical desserts, French, Italian and international pastries, hot and cold desserts. Emphasis on advanced techniques, as well as the safe and sanitary handling of equipment and food supplies. Emphasis will be placed on the production of high quality, handcrafted desserts for retail, commercial and food service bakeries.
Read Full Article
August 28, 2024
Through this special project course, students are involved in back and front of the house operations at Fedora, the school pastry shop. The hands-on experience is designed to prepare future pastry chefs for the production of pastries, baked goods, and desserts. Emphasis is placed on proper baking techniques, knife and piping skills, and mixing methods. Students will learn how to adjust recipes to produce both products in large volumes and specialty items.
Read Full Article
August 28, 2024
This course provides students with a fundamental working knowledge of the traditional methods of producing cookies and petit fours. The course will explore the preparation and design of unfilled and filled cookies and mignardises. Topics covered include the creaming method, depositing cookies (sliced, dropped, spritz, rolled, and bar), as well as methods of mixing, shaping, baking, filling, finishing, storing, packaging, pricing, and distributing cookies.
Read Full Article
August 28, 2024
The aim of the course is to give students the fundamentals of dessert presentation. Starting from fruit cutting skills, students will experience a variety of decoration techniques to be applied to mignons, single portion desserts, and tortes. Glazes and gelaces, buttercream, whipped cream, icings, and chocolate and caramel decorations will be explained and practiced to gain confidence with related techniques.
Read Full Article
August 28, 2024
Through this special project course, students are involved in back and front of the house operations at Fedora, the school pastry shop. The hands-on experience is designed to prepare future pastry chefs for the production of pastries, baked goods, and desserts. Emphasis is placed on proper baking techniques, knife and piping skills, and mixing methods. Students will learn how to adjust recipes to produce both products in large volumes and specialty items.
Read Full Article
August 28, 2024
This course introduces students to classically applied mediums used indisplay work and decoration. Students will learn to execute specificdesigns in pastillage, rolled fondant, gum paste, and royal icing, as wellas with poured, pulled, and blown sugar. Production, storing of all typesof candied fruits and Italian mostarda. Production and storing of jamsand conserves, fruit jellies, Italian croccante, sugar fondant, almondpaste.
Read Full Article
August 28, 2024
This course introduces non-yeast, laminated dough’s and thepreparation of pastry products using a variety of methods-lamination, blending, creaming, foaming, and thickening. Students will combine these methods in new products, to create savory items and frozen desserts, and to use basic finishing methods by applying glazes, filling pastries, creating simple sauces, and presenting products for service.
Read Full Article
August 28, 2024
Since ancient times bread has had a significance that goes beyond mere sustenance. Almost every society in the world eats bread in some form and bread has always been considered a symbol of life for all mankind. Bread celebrates life and plays a leading role in traditional celebrations and festivities.
Read Full Article
August 28, 2024
Students will study the history and background of various national and regional cakes and tarts. The course will cover the origin of classical cakes, variations from classical methods, and customer-driven deviations from traditional preparations. Students will study a variety of doughs, batters, fillings, and glazes, with an emphasis on a thorough understanding of the techniques and proper skill execution for Italian cakes.
Read Full Article
August 28, 2024
Baking techniques introduces the functions of baking ingredients (such as yeast, flour, and shortening), mixing methods for dough’s, fermentation techniques, heat transfer methods. Focus on basic elements such as pastry dough, sponge cake, pachoux, puff pastry, plunder, danesi, croissant, egg/butter based basic creams, production and conservation of fruit conserves and meringues. In this course, students taste and test the products they create as well as complete a research assignment.
Read Full Article
August 28, 2024
Open to culinary arts and baking & pastry majors or students who have taken previous coursework in the above fieldsThis course covers the preparation and service of hot and cold desserts with a focus on individual desserts and the components involved in preparation. Students will learn and improve station organization, timing, and service coordination for restaurant dessert production. Products made will include fried products, tarts, souffles, creams, frozen desserts.
Read Full Article
August 28, 2024
Through this special project course, students are involved in back and front of the house operations at Fedora, the school pastry shop. The hands-on experience is designed to prepare future pastry chefs for the production of pastries, baked goods, and desserts. Emphasis is placed on proper baking techniques, knife and piping skills, and mixing methods. Students will learn how to adjust recipes to produce both products in large volumes and specialty items.
Read Full Article
August 28, 2024
This course introduces the principles involved in tempering chocolate, creating chocolate sculptures, forming simple centerpieces, and preparing chocolates and other confections with soft, hard, and liquid centers. Students learn to use traditional and contemporary production methods in creating confections both by hand and with special equipment. Efficient methods to increase productivity in this highly specialized field will be highlighted.
Read Full Article
August 28, 2024
This course explores stimulating applications of both classic and contemporary pastry techniques to pastry shop and a la carte restaurant production.
Read Full Article
August 28, 2024
This course is the advanced phase of Baking Technique courses. Students will experience the application of previously learned foundations to a variety of pastry products such as pie doughs, baked custards, and advanced spongecake recipes. The course introduces a wide range of methods that will be combined for the creation of laminated doughs, souffles, Bavarian mousses, and pate a bombe mousses.
Read Full Article
August 28, 2024
This course offers students a combination of two original approaches to Bernardo Buontalenti: discovering the artistic contribution of a genius in Florences 16th century intellectual scene, and learning the cultural, political and scientific background that led to the creation of modern ice cream (gelato). The lessons will range from Buontalentis childhood at the Medici court to his artistic training spanning the analysis of his Florentine works (ephemeral installations for spectacular events, theatrical sets, and costumes)
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August 5, 2024
This course is a study of bakery operations and management as practiced in a pastry shop environment. Studies focus on the various pastry shop components and front/back of the house areas. Front of the house emphasizes customer service, space management and maintenance, retail display, client relations, and ordering strategies.
Read Full Article
May 16, 2024
Through this special project course, students are involved in back and front of the house operations at Fedora, the school pastry shop. The hands-on experience is designed to prepare future pastry chefs for the production of pastries, baked goods, and desserts. Emphasis is placed on proper baking techniques, knife and piping skills, and mixing methods. Students will learn how to adjust recipes to produce both products in large volumes and specialty items.
Read Full Article
May 16, 2024
This course will be fundamental for Baking & Pastry students in order to complete their course of studies. The aim of this course goes beyond the mere sharing of technical knowledge. Students will be in charge of the majority of the pastry lab duties in order to gain confidence and autonomy in the management of the operations.
Read Full Article
May 16, 2024
Through this placement, students are involved in back and front of the house operations at Fedora, the school pastry shop. The hands-on experience is designed to prepare future pastry chefs for the production of pastries, baked goods, and desserts. Emphasis is placed on proper baking techniques, knife and piping skills, and mixing methods. Students will learn how to adjust recipes to produce both products in large volumes and specialty items.
Read Full Article
May 16, 2024
Through this special project course, students are involved in back and front of the house operations at Fedora, the school pastry shop. The hands-on experience is designed to prepare future pastry chefs for the production of pastries, baked goods, and desserts. Emphasis is placed on proper baking techniques, knife and piping skills, and mixing methods. Students will learn how to adjust recipes to produce both products in large volumes and specialty items.
Read Full Article
May 16, 2024
Pastry Art finds its greatest expression in the production of entremets. Pastry Chefs all around the world use entremets to create their signature collections and their fame.The course will focus on the application of dedicated mousse bases, textural inserts, cremoso, cremeaux, buttercreams, supremes, alcohol application. An emphasis will be put in the development of tartlet entremets, application of vegetables, spices and exotic ingredients and the creation of room temperature entremets.
Read Full Article
May 16, 2024
This course is a study of bakery operations and management aspracticed in a pastry shop environment. Studies focus on the various pastry shop components and front/back of the house areas. Front of the house emphasizes customer service, space management and maintenance, retail display, client relations, and ordering strategies.
Read Full Article
May 16, 2024
This course introduces non-yeast, laminated doughs and the preparation of pastry products using a variety of methods: lamination, blending, creaming, foaming, and thickening. Students will combine these methods in new products, to create savory items and frozen desserts, and to use basic finishing methods by applying glazes, filling pastries, creating simple sauces, and presenting products for service.
Read Full Article
May 16, 2024
This course covers the preparation and service of hot and cold desserts with a focus on individual desserts and the components involved in preparation. Students will learn and improve station organization, timing, and service coordination for restaurant dessert production. Products made will include fried products, tarts, souffle, creams, frozen desserts. Both individual plated desserts, and desserts for banquets will be prepared.
Read Full Article
May 6, 2024
This course introduces the principles involved in tempering chocolate, creating chocolate sculptures, forming simple centerpieces, and preparing chocolates and other confections with soft, hard, and liquid centers. Students learn to use traditional and contemporary production methods in creating confections both by hand and with special equipment. Efficient methods to increase productivity in this highly specialized field will be highlighted.
Read Full Article
May 6, 2024
This course explores stimulating applications of both classic and contemporary pastry techniques to pastry shop and a la carte restaurant production.
Read Full Article
May 6, 2024
This course is the advanced phase of Baking Technique courses. Students will experience the application of previously learned foundations to a variety of pastry products such as pie doughs, baked custards, and advanced spongecake recipes. The course introduces a wide range of methods that will be combined for the creation of laminated doughs, souffles, Bavarian mousses, and pate a bombe mousses.
Read Full Article
May 6, 2024
Building on previous knowledge, students learn to mix, shape, bake, store, and distribute breads and rolls. Emphasis will be placed on increased use of traditional fermentation methods, equipment, and methods that emphasize flavor, texture, and appearance as well as techniques that increase shelf life. this course offers the opportunity to learn the principles and techniques of preparing multi-grain breads, sourdoughs, holiday or seasonal breads, and flat breads.
Read Full Article
May 6, 2024
Since it was invented, sugar has played a fundamental role in the evolution of pastry as we know it today. Its intriguing and complex chemistry is by far one of the most significant challenges of pastry arts. This course revolves around this fundamental pastry art ingredient, sugar, and its applications in confectionery. Students will experience a full-immersion in the world of sugar, sugar preserves and small pastry decorations.
Read Full Article
May 6, 2024
Since ancient times bread has had a significance that goes beyond mere sustenance. Almost every society in the world eats bread in some form and bread has always been considered a symbol of life for all mankind. Bread celebrates life and plays a leading role in traditional celebrations and festivities.
Read Full Article
May 6, 2024
Students will study the history and background of various national and regional cakes and tarts. The course will cover the origin of classical cakes, variations from classical methods, and customer-driven deviations from traditional preparations. Students will study a variety of doughs, batters, fillings, and glazes, with an emphasis on a thorough understanding of the techniques and proper skill execution for Italian cakes.
Read Full Article
May 6, 2024
This course is directed toward students that want to master the art of sugar works. During the lessons students will learn a variety of techniques and possible applications of sugar decorations in pastry.
Read Full Article
May 2, 2024
Through this placement, students are involved in back and front of the house operations at Fedora, the school pastry shop. The hands-on experience is designed to prepare future pastry chefs for the production of pastries, baked goods, and desserts. Emphasis is placed on proper baking techniques, knife and piping skills, and mixing methods. Students will learn how to adjust recipes to produce both products in large volumes and specialty items.
Read Full Article
May 2, 2024
This course provides students with a fundamental working knowledge of the traditional methods of producing cookies and petit fours. The course will explore the preparation and design of unfilled and filled cookies and mignardises. Topics covered include the creaming method, depositing cookies (sliced, dropped, spritz, rolled, and bar), as well as methods of mixing, shaping, baking, filling, finishing, storing, packaging, pricing, and distributing cookies.
Read Full Article
May 2, 2024
Pastry art competitions are fundamental milestones in the career of a professional pastry chef. Chocolate sculpture competitions are by far the most challenging field where artistic abilities and technical skills play a major role. This course offers students the knowledge needed to join the world of international chocolate competitions by covering the entire process of competition sculpture from design to creation.
Read Full Article
May 2, 2024
The aim of the course is to give students the fundamentals of dessert presentation. Starting from fruit cutting skills, students will experience a variety of decoration techniques to be applied to mignons, single portion desserts, and tortes. Glazes and gelaces, buttercream, whipped cream, icings, and chocolate and caramel decorations will be explained and practiced to gain confidence with related techniques.
Read Full Article
May 2, 2024
Creating original and innovative recipes is one of the main goals of a professional pastry chef. New recipes need to meet the market needs and pastry chefs must be able to understand trends as well as develop a personal style. The aim of this course is to provide students with the instruments to develop new and innovative recipes.
Read Full Article
May 2, 2024
Through this placement, students are involved in back and front of the house operations at Fedora, the school pastry shop. The hands-on experience is designed to prepare future pastry chefs for the production of pastries, baked goods, and desserts. Emphasis is placed on proper baking techniques, knife and piping skills, and mixing methods. Students will learn how to adjust recipes to produce both products in large volumes and specialty items.
Read Full Article
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