ADVANCED BAKERY by Jean PIERRE TWAGIRAYEZU

This course is designed to educate students in the art of Baking and Pastry Arts. Students will learn the basics of mixing, shaping and baking for several baked goods including quick breads, cakes, pastry doughs, mousses, sauces, glazes, cookies, candies and confections. Plated desserts, international baked foods, chocolate work and decorated cakes are highlighted. In addition, students will be introduced to
decorating techniques. This course includes classroom instruction and practical lab work in a commercial kitchen.