BPA235 Advanced Pastry Design

This advanced course emphasizes the creation of modern cakes and entremets using contemporary pastry techniques. Students will craft multi-format cakes and layered entremets with precision, employing both molded and hand-shaped methods. Key focus areas include structural integrity, uniformity, and refined execution. The course also introduces the principles of ice cream production—covering formulation, flavor balancing, texture refinement, and storage—culminating in applications as both standalone desserts and integrated components of plated entremets. Additional topics include the use of chocolate and sugar garnishes, meringue techniques, and the deliberate use of decorative elements. Students will also explore seasonal flavor development, global ingredient integration, and plating strategies that emphasize composition, contrast, and temperature dynamics.

Prerequisites BPA120