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FSSĀ 2057C INDIVIDUAL AND PRODUCTION PASTRIES 3 Credits 2 lab hours

INDIVIDUAL AND PRODUCTION PASTRIES Prerequisite: FSS 2056C This course explores the steps for planning and conducting quantity production for banquets and large functions. Students will learn how to scale recipes for large volume production, calculate yield, work brigade line as a pastry cook, and organize the preparation, storage, and delivery of volume production for pastry buffet tables and retail settings. The course will include products such as filled cakes, French pastries, birthday cakes, special occasion cakes, individual plated desserts and buffet desserts, as well as the study of basic sauces and plate design for banquet style desserts. (Special Fee: $155.00)