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In this course, practical application of the foundations of pastry terminology and techniques in the professional pastry kitchen are learned. As a continuation from Baking I, the proper use of pastry bag, equipment and utensils in a safe and sanitary manner are practiced. Individual and team skills development, organization, timing, recipe structure, ingredients and flavoring are also reviewed. There is weekly production of pastry for dining room service including presentation techniques for banquet and a la carte.

In this course, practical application of the foundations of pastry terminology and techniques in the professional pastry kitchen are learned. As a continuation from Baking I, the proper use of pastry bag, equipment and utensils in a safe and sanitary manner are practiced. Individual and team skills development, organization, timing, recipe structure, ingredients and flavoring are also reviewed. There is weekly production of pastry for dining room service including presentation techniques for banquet and a la carte.

Procedural, customer and staff perspectives involved in the provision of quality service as practiced in a dining room laboratory. Student rotation through dining room service positions with emphasis on responsibilities of planning, producing and evaluating service. Practice of proper safety and sanitation methods. Critique of restaurant service.

Procedural, customer and staff perspectives involved in the provision of quality service as practiced in a dining room laboratory. Student rotation through dining room service positions with emphasis on responsibilities of planning, producing and evaluating service. Practice of proper safety and sanitation methods. Critique of restaurant service.