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May 12, 2024
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CARM 405 Pastry ShopCredit 3
In this course, emphasis is placed on pastry work and management, such as the production of specialty breads, including brioche, puff pastry, Danish, and croissants. Cookie and tart dough, torts and specialty cakes are covered. This course also introduces the student to chocolate ganache, piping with gelee, Bavarian, and marzipan. The course format is a 50-minute lecture and one four-hour laboratory per week. Chef knives and uniforms are required.
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