The Chocolates and Plated Desserts Level 1 Certificate includes preparation and service of hot and cold desserts with a focus on individual desserts, a la minute preparations, and numerous components within one preparation. Emphasis on station organization, timing, and service coordination for restaurant dessert production. Students will also learn production and decoration of traditional truffles, marzipan, molded and hand-dipped chocolate, caramels, nougats, and pate de fruit as well as preparation of laminated dough to include puff pastry, croissant, and Danish and a variety of pate a choux (éclair paste) products and donuts. Fillings and finishing techniques included.
With this award, you may seek jobs such as:
Pastry Shop Chocolatier, Personal Chef Chocolatier, Commercial Production Chocolatier
Baking and Pastry Arts, A.A.S.
Baking Principles Level 1 Certificate