PAST 103 - Baking and Pastry Skills Lab II

1-5-3
Covers the use of the following standard set up items: ganache, butter cream, frangipane, pastry cream, simple syrup and finishing items for decorating products, dessert prep, pate a choux, meringues, puddings, sauces, cake sponges, tarts, cake decorating, mousse cakes, Bavarians, charlottes, coupes and trifles, ice cream and frozen desserts, chocolate and sugar garnish work, plate design, and buffet presentation.