The student will be introduced to a variety of pie dough, pie fillings, decorative finishes of single and double crusted pies, baked and unbaked pies, custards, curds, strudels and simple desserts.
- Ability to select proper ingredients and use in correct ratio with proper mixing method to craft a professional pie dough and crust.
- Learn how to make different fruit fillings, custards and curds and how to appropriately fill, garnish and display different types of pies and pie forms.
- Ability to make biscuits, scones, frybread, pate brise or any other dough using the biscuit method in a professional manner.
- Students will use critical thinking to evaluate and determine how different mixing methods and ingredients will affect the final product.