Week 1 Intro to Ingredients – flour, gluten

Quick breads – scones, muffins


Week 2 Doughs 1– Pate Brisee, Pate Sucree, Linzer dough, Shortbread,

French Apple Tart

Week 3 Custards – Crème Caramel, Crème Brulee, Cheesecake
Week 4 Souffles – Orange, Lemon, Amaretto, Chocolate, Cheese
Week 5 Doughs/Batters 2: Pate a Chou – cream puffs, éclairs,  Paris-Brest

Pastry Cream

Week 6 Cake Methods: Chiffon Cake, Devils Sponge Cake, Lady Fingers
Week 7 Mousses/Gelatin – Fruit Mousse, Chocolate Mousse, Bavarian (Charlotte Russe), Lemon Curd
Week 8 Puff Pastry – Palmiers, Cheese Straws and Napoleons
Week 9 Large Cakes – Queen of Sheba, Marjolaine
Week 10 Yeast Dough – Buttermilk Yeast Rolls, Cinnamon Rolls
Week 11 Plated Desserts – Crepes, Chocolate Lava Cake,  Fruit Sauces, Garnishes
Week 12 Chocolate – Tempering; Hand Rolled Truffles, Almond Rochers, Mendiants