CUL 213 Practicum

This is my journey starting from the beginning of culinary school to my practicum experience in the industry.

Intro to Baking

Baguettes, pecan sticky buns, dinner rolls, foccacia, oatmeal cookies, peanut butter sandies, cranberry scones and chocolate cream pie that I made in Intro to Baking class.

Intro to Pastries

Panna cotta (vanilla), lemon sabayon tart, fruit tart, and toffee caramel flan that made in my intro to pastries class last summer.

Advanced Patisserie and Cake Display

Some cakes and plated desserts that I made during advanced patisserie class. There is a white chocolate mousse pastry, two tier two stage butter cake filled with raspberry ganache and coated with white chocolate buttercream, a wedding cake, and a macaron filled with a creme brulee insert and fresh raspberries.

Chocolate

In the chocolates class, I made some matcha chocolate bars that were coated in dark chocolate, liquid cordials, white chocolate shells that were molded and filled with passion fruit ganache, gingerbread squares, and apricot butter ganache.

Artisan Breads and Baking Production

Onion and poppy seed rolls, hamburger buns, potato dill rolls, multigrain loaf, and a whole grain bread that I made during the breads class this quarter.

European Cakes and Tortes

Opera cake, sacher torte, raspberry chocolate mousse, tiramisu and black berry lemon mousse that I made during this quarter.

Practicum Placement

I worked with a lot of laminated dough, cookie batters, decorating and finishing of various products including brownies and financiers during my practicum placement at Beaucoup Bakery and Cafe.