Classes are Monday - Friday from 8am - 2pm
FEBRUARY 13th - FEBRUARY 17th
Students will be exposed to all the tools, equipment, products, and concepts of the modern and professional pastry kitchens. Utilizing core recipes and techniques of the pastry kitchen this class will arm students with the fundamentals of baking science. Basic recipes include...Pastry Cream, Meringues, Pâte à Chou, Lady Finger, Marzipan Rose. Pastry fundamentals: practicing piping skills and paper cone writing.