We're sorry, but this course is over. The last meeting was Tuesday, October 18, 2016.
In this two-session core class you will learn how to make classic recipes such as angel food cake, high ratio cake, sponge cake, and roulade. We will then focus on learning the basics behind different types of icings and glazes, such as French butter cream and smooth chocolate ganache. In addition to cakes, you will learn standard methods for making stovetop and baked custards, including creme brulee. Once you learn these techniques, it's easy to create sauces, mousses, Bavarians, and more. BPA core.
Students must wear rubber-soled, closed-toed shoes (slip-resistant highly recommended). Please note that it is not permissible for persons other than those officially registered to attend this class. Substitutions without the prior approval and processing of SPCS are not permitted. In the event of inclement weather, please refer either to the University hotline (804-289-8760) or the following web link (http://alert.richmond.edu)
Baking and Pastry Arts - Core
Center for Culinary Arts at Center for Culinary Arts
University of Richmond - School of Professional and Continuing Studies