French Pastries (BAKG 1108)

This course introduces students to the basic technical and artistic aspects used for creating French pastries, covering topics such as assembly techniques and contemporary design and finishing methods. Students apply theoretical concepts such as ingredient function, formula balancing and calculation, leavening, aeration, and gluten development to their practice. Furthermore, students will apply teamwork, communication and health and safety principles throughout their practice.
Students will select and use ingredients, equipment and production methods according to production criteria and industry standards. Time is planned and organized on a daily basis to meet course requirements and to achieve proficiency.

This course is part of the full-time Baking Foundation - High School, Baking and Pastry Arts - Advanced Baking Specialty, Baking and Pastry Arts - ESL, Baking and Pastry Arts - Patisserie Specialty Programs.
Course code: BAKG 1108
Credits: 2.0
Length: 50.0 hours
Course outline: view

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