Patissier Practical

This course provides students with the opportunity to build upon techniques acquired through previous training. The student will produce a variety of intricate and advanced breads, Danish and croissant dough, custom cakes, pastries, advanced choux paste products, chocolates, pralines, petit fours, French pastries and marzipan work. The integration of formal classroom demonstrations and the pastisserie practical experience will assist in preparing the students of the realities working in this inspired environment.

Course Code: 


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.