What Will You Learn?

• Upon successful completion of this course, the student will have reliably demonstrated the ability to:
• Demonstrate the preparation of custard fillings, creams, mousses and Bavarian creams.
• Demonstrate the production of various cake batters, involving creaming method, 2 stage method or flour batter method eg. Cheesecake, small pastries, special occasion cakes, petit fours
• 3. Demonstrate various decorating techniques for special occasion cakes, classical cakes and small pastries using icings, frostings and butter cream.
• Describe and demonstrate the production of patellae and decorative applications.
• Describe and demonstrate the production of chocolate including gouache, tempering and decorative motifs
• 6. Read and interpret recipes, and explain and demonstrate several ways of measuring ingredients, using scales and standard measuring instruments, and be able to differentiate between volume and weight measurements.
• Work effectively in groups, including demonstration of effective tasks and maintenance roles and functions contributing to group performance that will meet guest expectations and industry standards.