In this introduction to the pastry arts, students will learn the history and fundamentals of baking through lectures, demonstrations, and hands-on participation.
DurationIn this introduction to the pastry arts, students will learn the history and fundamentals of baking through lectures, demonstrations, and hands-on participation. Topics covered will include:
The characteristics and function of ingredients
How to properly scale and measure ingredients
Preparing classic pastries such as puff pastry, Paris-Brest, kouign amann, brioche, pavlova, biscotti, roulade, clafoutis, chocolate babka, dacquoise, charlottes, fresh fruit galettes, Victoria sponges, and financiers
To remain competitive in rapidly evolving industries such as commercial real estate, financial services, fundraising, law, and genealogy—among others—you need to be aware of current and emerging best practices, obtain industry-standard credentials and certifications, and master changing technology.
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