CUL 122 Intro to Pastry

This is an entry level course to Pastry. This course is taught by learning theory from textbooks, lectures in class and demonstrations and productions in the kitchen. This entry level course teaches the basic techniques for preparing a variety of dough, batters, fillings and glazes. I learned how to make cakes, icing, roll-in dough and fillings such as pastry cream. We also learned finishing techniques such as decorating the cakes with different icing and buttercream. This is an exciting course as it is important to learn these skills before moving into more depth of pastry baking.

Intro to Pastry Portfolio

This attached portfolio includes all the pastry products I made for this semester. We started with making pies and puffs, as well as churned products such as sorbet and ice cream. For later of the weeks, we learned how to make roll-in dough such as croissant, danish and puff dough. The most exciting part was to learn how to make a genoise and buttercream correctly.

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