FSA 218 Classic Tortes (1 credits)

This course teaches concepts, skills, and techniques for preparing classical tortes. Topics to be covered are batter and genoise cakes butter, Ganache cream, Italian butter cream, and Chantilly cream frosting. Sugar and marzipan work. In each class session students will be introduced to a topic and have the opportunity to practice preparing various classical tortes. Prerequisite: FSA 103 or advanced culinary skills.