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PCA-206 Fine Dining Desserts and Breads

2 credits

This course provides students with theoretical skills required to advance core culinary competencies associated with the preparation of bread, yeast dough products, puff pastry, choux paste, meringue production and more. Students will showcase their skills through dessert and bread production associated with the Café, Bistro and Restaurant.


  • Admission into the program.

For more information visit our timetable

For information about transferability: