Pastry Pies and Tarts

Course Code: BAKR 050

Academic Year: 2020-2021

Students will be introduced to a wide variety of pastry preparation from basic pie dough to advanced puff pastry. Theoretical foundations set the groundwork for understanding the cause and effect of mixing and baking, basic terminology, how ingredients function and methods used to produce a wide range of pastry pies and tarts. Students will demonstrate their knowledge by producing a variety of pies, tarts, puff pastry and choux paste applications.