CUIS 1249: Introduction to French Pastry
Effective date
September 2018
Department
Cr Writng-now New Init Art&Des
School
Continuing Studies
Description
In a world of ever changing trends, pastry is a craft of highly artistic skills. During this hands-on pastry course, you will learn on how to make tapas style and plated desserts, blending French skills and new world flavors into old world classics.
Year of study
General Interest
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- make tapas style and plated desserts, while blending French skills and new world flavors into old world classics
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 15
Total Hours: 15
Grading System
Satisfactory/Unsatisfactory
Passing grade
S/U based on 80% attendance
Course topics
- Lemon curd
Meringue
Sweet dough
Choux paste
Pastry cream
Passion fruit soufflé
French Berry tart
Chocolate tart
Chocolate truffles
Chocolate mousse
Notes:
- Course contents and descriptions, offerings and schedules are subject to change without notice.
- Students are required to follow all College policies including ones that govern their educational experience at VCC. Policies are available on the VCC website at:
https://www.vcc.ca/about/governance--policies/policies/.
- To find out if there are existing transfer agreements for this course, visit the BC Transfer Guide at https://www.bctransferguide.ca.