Food & Beverage(Hospitality)

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Modern Pastry & Plated Dessert Techniques

Modern Pastry and Plated Dessert Techniques is one of a series of Culinary Arts books developed to support the training of students and apprentices in British Columbia’s food service and hospitality industry. Although created with the Professional Cook and Baker programs in mind, these have been designed as a modular series, and there for can be used to support a wide variety of programs that offer training in food service skills.Other books in the series include:<ul><li style="box-sizing: border-box;">Food Safety, Sanitation, and Personal Hygiene</li><li style="box-sizing: border-box;">Working in the Food Service Industry</li><li style="box-sizing: border-box;">Workplace Safety in the Food Service Industry</li><li style="box-sizing: border-box;">Meat Cutting and Processing</li><li style="box-sizing: border-box;">Human Resources in the Food Service and Hospitality Industry</li><li style="box-sizing: border-box;">Basic Kitchen and Food Service Management</li></ul>

Modern Pastry and Plated Dessert Techniques is part of the Culinary Arts books created to train students and apprentices in British Columbia’s foodservice industry. Designed for cooks and bakers, it supports a variety of foodservice training programs.

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Modern Pastry & Plated Dessert Techniques

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What you will learn

Scientific Principles and Techniques Used in Modern Pastry

Plated Desserts

Dessert Garnishes and Sauces

Dessert Presentation

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Course Description

FREE