Introduction to the Professional Pastry Lab Initiation and immersion in the work environment of a professional kitchen including hygiene and safety best practices • Special Features - Creativity Exercise – Applied Art Class - Wine – Dessert pairing - Guest Chef - demonstrations - professional visits and excursions, French language course (beginner to advanced beginner) … • Fundamental Techniques Doughs - Creams - Puff Pastry - Classic and Contemporary Tarts - Classic and Contemporary Entremets - Loaf Cakes - Macarons - Chocolate - Ice Creams and Sorbets - Viennoiseries - Confectionery / Candies - Introduction to Sugar Work - Classic and Contemporary recipes and presentations • Bakery