BPA 210

All professional pastry chefs need to be able to produce high quality plated desserts. This class focuses on complex classical and modern plated desserts. Students gain experience with both hot and cold desserts and novel decorating techniques. Students also learn how to set up or "mise en place" a pastry station in a kitchen to prepare desserts to order. Students focus on identifying and pairing contemporary flavor combinations. Prerequisite: BPA 170, BPA 203, BPA 215, and BPA 241. 4 quarter hours

Credits

4