This course provides students with the methodologies and techniques needed to produce various types of petit fours, custards, crèmes and frozen desserts (glaciers). Techniques of platter and buffet service will be discussed and practiced. Students will assemble a variety of petit fours, custards, ice creams and other frozen desserts and will practice and demonstrate advanced piping designs and techniques. Upon successful course completion, students will demonstrate various presentation techniques suitable for different types of service environments.
BPA265 Petit Fours, Custards, and Glaciers