CLASSES ARE MONDAY - FRIDAY FROM 8AM - 2PM
OCTOBER 17TH - OCTOBER 21ST
In this course of study students will be exposed to foundational recipes, techniques and concepts of traditional cakes and tarts, as well as their modern interpretation and evolution. Utilizing the core skills of Baking Science students will begin to refine core pastry skills and become aware of critical components that comprise a solid pastry foundation.
Tarts: Sablée Dough, Fruits Crémeux, Almond, Pear, Lemon, and Exotic.
Cakes: Almond Dacquoise, Chocolate Sponge, Apple Tatin, Frasier, St Honoré, and Black Forest.