إعداد الحلويات/ عملي

In this course, students will develop foundational skills in crafting contemporary desserts by mastering essential elements such as mousses, cakes, frozen deserts, cheese cake, cold desserts, ice cream, , sweet doughs, tarts pie, cookies, sauces and ganaches. Through hands-on practice, students will learn to refine these building blocks, transforming them into visually appealing and flavorful finished desserts. The curriculum explores a wide range of techniques, including creating pre-desserts, plated desserts, dessert buffets, passed desserts, petits fours, and chocolates, preparing students to confidently present both individual and large-format desserts in a professional setting.