With a few basic techniques, any professional kitchen can create high-quality desserts. Baking and Pastry for Chefs provides cooks with the necessary skills to produce simple yet elegant, cost-effective desserts.

During Baking & Pastry for Chefs, you will:

• Prepare a variety of yeast breads, quick breads, cakes, pies, and cookies.


• Make an assortment of frozen desserts, sauces, custard-based products, mousses, and meringues.


• Create garnishes and edible containers from tempered chocolate and tuilles.


• Plan and execute individual plated cold and hot desserts.

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