èÖľyuzuki

This course will continue to develop and expand students baking and pastry knowledge and practical techniques through a series of theoretical lessons, demonstrations and laboratory classes. Students will build upon their skills to produce sophisticated finished products and contemporary plating techniques and designs. Students will produce and plate frozen confections, cheesecake, souffle, sabayon, cakes, icings, petit fours, fruit coulis and purees, chocolates and chocolate desserts.