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Having these staple and specialty ingredients will give my Baking and Pastry students the opportunity to do labs that will fulfill their performance objectives for pastry techniques, especially using the almond flour to make Macaron, the bread flour for our laminated dough projects (danishes and croissants), and high quality sugar in almost every recipe we will be making! Experiential learning is the most effective way for my students to really grasp these pastry concepts, understanding the difference in process between French, Italian, and Swiss Meringues; proper methods and storage of cakes and cookies; proper consistencies for our various doughs and batters; all to better prepare them to enter the food industry in a baking and pastry capacity!

About my class

Having these staple and specialty ingredients will give my Baking and Pastry students the opportunity to do labs that will fulfill their performance objectives for pastry techniques, especially using the almond flour to make Macaron, the bread flour for our laminated dough projects (danishes and croissants), and high quality sugar in almost every recipe we will be making! Experiential learning is the most effective way for my students to really grasp these pastry concepts, understanding the difference in process between French, Italian, and Swiss Meringues; proper methods and storage of cakes and cookies; proper consistencies for our various doughs and batters; all to better prepare them to enter the food industry in a baking and pastry capacity!

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About my class

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