quarter spring 2004 course title foodservice 273 pastry arts classical baking instructor chef christopher thielman office hours room ic 2113 a tba bakery phone 630 942 3675 telephone 2720 kitchen 3663 e mail cdnet cod edu fax 858 9399 textbook professional by wayne gisslen description advanced and production techniques are stressed variety of specialty tortes buffet pieces produced utilizing pastillage nougat marzipan chocolate pulled sugar studies in patisserie including calligraphy petit fours hot cold desserts candies ice creams included structure the class is made up two components laboratory performance manager s packet component designed to provide student with practical hands on experience food products preparation procedures discussed lecture introduce management objectives upon completion this should be able 1 demonstrate correct technique varieties fine quality pastries confections 2 observe standards for composition display 3
