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Pastry School 5-Day Class: INTRODUCTION TO PASTRY AND BAKING SCIENCE
February 13, 2017 @ 8:00 am - 2:00 pm
Monday – Friday | 8am – 2pm | 5.5 Hour Sessions 1/2 Hour Break
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.