Traditional Pies and Tarts
Mar 06 (Friday)
Center for Culinary Arts
Mar 06, 2015
We're sorry, but this course is over. The last meeting was Friday, March 6, 2015.
NEW! In this class we will discuss the processes for making and using traditional pie and tart doughs. We will make traditional favorites like frangipane tarts, linzertortes, and tart tatin, along with custard and chiffon pies, easy crostatas, and galettes. We will discuss different serving ideas and accompaniments as well!
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.
Traditional Pies and Tarts #CUL215.27
Standard charge: $99.00
March 6, 2015
Friday from 10am to 1pm
10am to 1pm
Culinary and Food Services
Baking and Pastry Arts - Elective
Standard registration opens: Dec 2, 2014 9:00 AM
Internet registration opens: Dec 2, 2014 9:00 AM
9 openings remaining
16 and up
Center for Culinary Arts at Center for Culinary Arts
University of Richmond - School of Professional and Continuing Studies