This course introduces the fundamental technique and gives students the necessary profeciency in the art of baking and provides students with knowledge about the essential ingredients and techniques of viennoiseries. They will learn the art of crafting iconic pastries such as croissants, pain au chocolat, and brioche.

Temps présentiel : 17.5 heures

Charge de travail étudiant : 32.5 heures

Méthode(s) d'évaluation : Examen final pratique

Référence :
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