Advanced Baking & Pastry

Second to last lab until I'm finished with my Culinary Degree labs! I already had one baking lab last year but sophomores have to do one more. Last year we were just introduced to baking and how to scale ingredients and bake basic items like different muffins, cookies, rolls, and classic pastries. This year is a little different. We are doing more advanced items like tortes, mousses, different recipes with chocolate, plated desserts, and much more.

Our class was split up into 4 groups and each group had certain tasks that needed to be done. Each group didn't get to make everything but we all got the chance to learn all the techniques...just in different desserts. As a class we made a ton of stuff and here are some of the items my group made, and what the class made as a whole. If you want any recipes or clarification on how to make a product, don't hesitate to send me a message!

After this lab I have so much more respect for baking and pastry students! They produce so many great desserts and have so much patience to make the best products possible! I'm glad I won't be surrounded by sweets for six hours a day anymore! Now on to one more cooking class, International Cuisine!