Friday, March 5, 2010

Day 43 - Baking bread for Practical

Today was my last practical for this class. I had to bake lavosh (to the left), baguettes (top), plain and braided pain au lait. Monday I'll begin Basic Patisserie Techniques. Patisserie is French Pastries.

2 comments:

  1. Hi Monique! This is so cool! I want to hear all about your experience! Are you in the diploma program? The flowers were made with a mixture of gumpaste and fondant. They were cut with a round and then ruffled with a tool. After drying, they are "glued" with gumpaste and water to their bases and then dried again before brushing them with petal dust. :-) Would love to hear back from you!

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  2. Thank you! I am in a certificate program. and from looking on the internet the only difference is that i have three more classes, and my externship is 8 credit hrs. The three other classes are College Success, ServSafe, and Hospitality Career Mgmt.

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