Concentration is on cakes, fine pastry, chocolate work, decoration, and classic and modern desserts. All lecture and laboratory material is intended for students interested in commercial application in restaurants, bakeries and other food service facilities. Laboratory work allows individual and quantity production of products studied. This course focuses on commercial production of baked products, pastries, candies, restaurant style desserts and wedding cakes. Products include European style breads, Grande Buffet presentation, restaurant style plate presentation, frozen desserts, tortes, cakes, sauces, tarts, pulled sugar, piping and chocolate work.
Emphasis is placed on production of high quality products and professional presentation.
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