Laminated Doughs and Breakfast Pastries Explore the techniques of laminated doughs and the production of classic Viennoiserie and breakfast pastries. Work with brioche, croissant and Danish doughs, nut and cream fillings, shaping, and finishing techniques. $97+ includes $17 fee. Note: This continuing education course is part of a series designed for culinary professionals. Class meets via Zoom on the date offered and continues online after that date.
Term: Fall 2020
Course Type: Noncredit - 1.0 CEUs
Ways to take the class: Online Sync
Time: 10:00AM to 12:00PM
Start Date: 11/21/2020
End Date: 12/05/2020
Instructor: Rebecca A Sileo
Class Size: 16
Section Info: Note: Attendance in online class sessions Saturday Nov. 21 and Dec. 5 from 10 a.m.-12 p.m. is mandatory for section 901.