Introduction to Pastry

This course is a combination of theory, lecture, demonstration and hands-on production to provide as introduction to pastry techniques for use in a commercial kitchen. Students learn a variety of dough, batters, fillings, and glazes with an emphasis on formulas. Instruction regarding the preparation of basic cakes, icings and glazes with an emphasis of formulas. Instruction regarding the preparation of basic cakes and icings, roll-in dough, preparations of pastry cream and finishing techniques; plus, selection and proper use and handling of various chocolates used in baking and decorating are introduced