Learners will gain more confidence while working in the kitchen, using kitchen tools and appliances and applying techniques required in making yeast breads, sponge cake/cookies, souffle and creme brulee. These techniques include folding, whipping egg whites, kneading and mixing yeast dough and shaping that dough as well as making a Pat a Choux dough for delicious cream puffs and eclairs. We will expand our pastry cream making skills to include a diplomat cream. Learners will have the opportunity to creatively think and problem solve while creating and plating their delicious desserts and share their experience with others.

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! My Patisserie: Fancy French Desserts is one of my most popular classes and it's one of my favorites to teach!

提供的家庭作業
Learners will need to prepare each set of ingredients prior to the video tutorial. When we make the croissants, they will need to be refrigerated overnight, prior to making them.
1 - 2 每週課外時間
提供的評估
Learners will receive constructive and positive comments and assistance throughout the class by posting their products in the classroom. They will also have the opportunity to use a rubric to assess their team project as well as the other team projects along the way.
提供的成績