This course is crafted for ‘Pastry Level 1/ 1st year of culinary arts/ optional’ students and amateurs who wish to embark themselves into the magical World of Pastry. It is designed to provide pupils a hands-on introduction to basic culinary principles along food preparation with a full understanding of the use of new ingredients, kitchen tools and basic techniques. Pupils will master the kitchen’s standards basic rules of safety, hygiene and sanitation as well as respecting the chef’s uniforms guide. This course aims to highlight biscuits’s basic recipes, petits fours, shortbread, cream and their derivatives. It is designed to familiarize students with the Pastry’s equipment and utensils while respecting the essential attributes of each student's need.

Temps présentiel : 30 heures

Charge de travail étudiant : 45 heures

Méthode(s) d'évaluation : Examen final pratique, Participation et assiduité