Combining both classic and contemporary techniques is essential for today's pastry production. This exploration of traditional European pastry methods will enhance the sweet offerings of any foodservice establishment.

During Individual Pastries and Desserts, you will:

• Learn how to make and utilize basic preparations such as puff pastry, pâte à choux, sponge cake, frangipane, and meringue.


• Prepare and use various icings, fillings, and glazes, including buttercream, ganache, meringue, mousse, pastry cream, and Bavarian cream.


• Produce roulades, tartlets, and layered desserts.


• Create an array of classic and contemporary pastries using molds, edible containers, and piping techniques.

CIA professional development courses - Providing the Path for Your Career Success