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CHEF 301

This course is designed to allow the student to demonstrate the practical skills of advanced baking techniques.  The students will develop the skills to select the appropriate fillings and frostings for classical and modern cake styles.  Gateau St. Honore, Sacher Torte and various modern styles of cakes will be addressed and executed in class/lab.  The student will also study and demonstrate contemporary plating and presentation techniques as well as decorating skills.  Skills working with chocolate and chocolate techniques will also be studied and practiced in class/lab.