Principles of Modern Cooking: 10-Week Hands On Baking Series


The class starts January 2021, and runs each Wednesday after. Held on-Campus (Includes Chef Coat and Apron)

  • Class One: Intro to Baking, Equipment and Safety
  • Class Two: Quick Breads and Cookies
  • Class Three: Sweet and Savory Tarts and Pies
  • Class Four: Custards, Mousses, and Ice Creams
  • Class Five: Jams, Preserves and Compotes
  • Class Six: Eclairs and Macaroons
  • Class Seven: Sweet Breads
  • Class Eight: Cakes
  • Class Nine: Chocolate
  • Class Ten: Confectionary


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