Patissier Theory

This course explores advanced techniques required for a foundation in the baking and pastry industry.Emphasis will be placed on the staples used in the patisserie. The student will examine professional terminology and identify techniques used for the production of gum paste, marzipan, and other showpieces including cakes, tortes, decorative sugar and chocolate artwork. In this course the student will also explore progressive theories to create and decorate designer cakes and pastries.

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Thank you for your interest in this course. At this time, there are no upcoming classes scheduled. New offerings in future terms will appear below so you are encouraged to check back again throughout the year. To inquire about when upcoming classes might be planned, please fill in the form on this page and we will respond shortly.