CA 1200 — Patisserie
A continuation of baking and pastry making and the introduction of more advanced techniques. Includes artisan-style yeast breads; laminated dough fabrication including puff pastry, Danish dough, and croissant dough; classic and contemporary layered cakes; classic specialty pastries; advanced cookies; introduction to petit fours; meringues. Correct technique, product quality, and skills in critiquing taste, texture and appearnace, finished products suited for buffet or a la carte service with apporpriate garniture, sauces, and presentation, the professional pastry kitchen and volume production are covered.