FDSR 4488 - Baking Lab Unit IV

In this lab the student is instructed in the skills related to producing advanced pastries. French and Danish pastries along with Napoleans, puff pastries, decorated cakes, tortes and tarts, petit fours and candies are emphasized in this lab. The focus of this instruction is to provide the student experience in the production of the types of finer desserts offered in quality restaurants and clubs.