Learners will have the opportunity to create 14 French Desserts by following the recipe along with the instructor while asking questions, troubleshooting, and continuing to practice the techniques of folding, tempering, kneading, rolling, using a double boiler and working together as a class. 

As a young child, I was always interested in France and French culture. I took many years of French in high school and I learned to make most of my French dishes in my early teens by watching French cooking shows, exploring recipes and by testing everything in the kitchen. Growing up, I was responsible for planning and cooking meals for my family two to three times per week. When I lived in Vancouver, BC I was fortunate to have a Parisian who lived in the apartment next door. I would ask questions about French cooking and he would come up to help me perfect my already delicious crepe recipe. The biggest lessons I've learned being an amateur pastry chef is to not be afraid to try, to substitute when necessary, and to remember that even if everything doesn't come out perfect, it will come out delicious!

Homework Offered
Learners will need to prepare their ingredients prior to class.
0 - 1 hours per week outside of class
Assessments Offered
Learners will assess their work via questions, visual observation, and through their finished product via taste and aesthetic appearances. 
Grades Offered