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CHEF 401

This course is designed to allow the student to develop the practical skills of complex baking techniques.  Students will follow multi-stage production steps in formulas, technical instructions, food safety protocols and storage procedures.  Students will learn the major building blocks such as ganache, caramel, curd, crème anglaise, pâte a choux, genoise, pound cake, financier, pâte sable, laminated dough, pâte à bombe and meringue.  They will also create more complex classical and modern desserts such as Bavarian Royale, Dacquoise and Linzer Torte.