Pastry & Confectionery

This course inspires the student to build on skills previously learned. It provides the opportunity to refine decor and presentation of pastries, gateaux, and contemporary plated desserts. The student will also experience the creation of a wide range of cookies and confections such as pralines, nougat, caramels, candies, brittles, bonbons, chocolates, and truffles, petit fours, Othellos, Macaroons and other Friandises.