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CULINARY 107 Pastry and Baking

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Pastry and Baking Advice

  • Average Rating

    4.8/5
    Overall Rating Breakdown
    • 3 Advice
    • 5
      67%
    • 4
      33%
    • 3
      0%
    • 2
      0%
    • 1
      0%
  • Course Difficulty

    • Easy 33%

    • Medium 67%

    • Hard 0%

  • Top Course Tags

    Competitive Classmates

    Great Discussions

    Great Intro to the Subject

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    • Profile picture
    Nov 06, 2016
    | Would highly recommend.

    Pretty easy, overall.

    Course Overview:

    I would highly recommend this course for those who have a greater passion for pastry and baking in culinary field. I am a true believer in following your dreams and if you love what you do you will never feel like you are at work. You should appreciate every aspect of your career and be proud to recommend and share your journey with others.

    Course highlights:

    I have not taken the course as of yet but I am looking forward to taking this course because of all of the self taught knowledge that I have obtained before hand I can only imagine what will take place once I have been enrolled into my new institution.

    Hours per week:

    12+ hours

    Advice for students:

    You will definitely need consistency and determination in order to succeed.

    • Fall 2016
    • Chef Kathryn Gord
    • Yes
    • Participation Counts Competitive Classmates Requires Presentations
    • Profile picture
    Oct 13, 2016
    | Would highly recommend.

    Not too easy. Not too difficult.

    Course Overview:

    Hello, my name is Svetlana Mishiyeva I am 35 years old . I was born in Russia on where I live so far. Our big l family-this is my husband, my two doters and my two sons. But actually our family six, I forgot to say that we still have cat Tiger. He is our favorite member of the family.

    Course highlights:

    In everyone's life there comes a time to make important decisions that determine its further way. The question of choice of profession is undoubtedly so. Despite the fact that many graduates find themselves in areas not related to professional orientation, I want to work in his specialty-"Pastry and Baking".

    Hours per week:

    12+ hours

    Advice for students:

    This direction I have chosen is no accident - my parents, too, had once made such a move. Even though my mother is no longer working in their specialty, to this day dad remains faithful to his cause. That is why it is so important for me with huge responsibility approach to their work, not to lose face.

    • Winter 2016
    • Nick Malgieri
    • Yes
    • Profile picture
    Aug 02, 2016
    | Would recommend.

    Not too easy. Not too difficult.

    Course Overview:

    The chefs are very kind and knowledgeable. The school is like a home and very comforting, however the courses are hard and long.

    Course highlights:

    I have learned a lot about the type of chef I am and the kind of environment I like to work for. I have also learned what my strengths and weaknesses are in the course.

    Hours per week:

    6-8 hours

    Advice for students:

    Be open to suggestions and options, and remember to add a couple of hours a day to practicing your technique.

    • Fall 2016
    • Chef Kathryn Gord
    • Great Intro to the Subject Competitive Classmates Great Discussions

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