KBPA 130 Advanced Pastry: Mousses, Doughs, Plating and Sauces

This course develops student’s hands-on skills and artistry create desserts, pastries, entremets, plated desserts, mousses, custards, and petit fours. The full repertoire of a professional pastry chef will be learned. Precision techniques such as finishing, piping, plating, and garnishing are emphasized. Pre-requisite(s): KBPA 120. Co-requisite(s): None. 5 quarter hours

Credits

5