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.
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Me in my Gwinnett Tech Jacket
The experiences of a Patisserie & Baking Cook. Now a student at Gwinnett Technical College studying Culinary Arts.
Me in my Gwinnett Tech Jacket
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2010
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March
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- Nicolas Lodge Training
- Baby Shower Cake
- Chefs for the Cause Haitian Relief Event
- Day 57 - Major Cleanup today
- Day 56 - Practical
- Day 55 - Financiers, Peeps and Russian Tea Cake
- Monday night baking - Blueberry Pie
- Day 54 - Rugelach, Lemon Tartlets, Financiers
- Sunday Baking
- Day 53 - Practical
- Day 52 - Macaroons and Vacherin
- Day 51 - Cat's Tongue & Feuilles D'Automne
- Day 50 - Opera Cake
- Day 48 - Practical
- Day 47 - Macaroons & Petit Fours
- Day 46 - Madeleines & Lemon Bars
- Day 45 - Florentines and Batens Marechaux
- Sunday Baking - Vanilla Butter Cake
- Upcoming Class
- Day 43 - Baking bread for Practical
- Day 42 - Showpiece is complete!
- Day 41 - Sour dough and Parker House Rolls
- Day 40 - Work in Progress
- Dead Dough Showpiece sketch
- Day 39 - Pizza Dough
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March
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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!
ReplyDeleteThank 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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