BPA235 Advanced Pastry Design

This advanced-level course offers an in-depth examination of cakes and entremets that are assembled and decorated with a modern approach. Students will explore the art of creating travel cakes, tarts, and elegant entremets using various molds and hand-shaped techniques in diverse sizes and formats. In addition to baked components, students will delve into the fundamentals of ice cream production, focusing on flavor development, texture balance, and proper storage techniques. Ice cream will be featured both as a stand-alone product and as a complementary component in plated desserts and entremets. Emphasis is placed on specialized equipment, contemporary assembly techniques, and finishing with striking décor such as chocolate garnishes, sugar artistry, and crispy meringue. Students will also explore seasonal flavor pairings—both international and traditional—and experiment with sophisticated plating methods that highlight simplicity, balance, and visual allure.

Prerequisites BPA120