Wednesday, April 13, 2022
A Message from Terri Graham, Interim President, West and Downtown Campuses
Do we hear wedding bells? Well, not quite, but our students in the Individual Production Pastries course planned for an entire mock wedding banquet in only two weeks, designed to mimic the challenging timeline often provided to hotels or catering venues to prep for an event.
In the course, students explore different ways of designing pastries depending on their application. They build on their pastry techniques by putting together refined creations found in couture pastry shops and elegant banquets, and they learn about production timelines.
“This is all done in similar fashion as the students will be exposed to in the industry, meeting rigid deadlines which include having all production done and setting the buffet on time,” explained Lucy Ayerbe, visiting professor, culinary, who teaches the Individual Production Pastries course. “Every term, I assign each team of two (or three) an upscale banquet style pastry to execute along with their choice of a stacked two-tier wedding cake or a wedding cupcake bouquet. In addition to this, the teams design and execute their own upscale banquet pastry.”
Students then present their creations to their fellow classmates and guests.
“It is truly a collaborative effort for all of them and an opportunity to experience working under pressure, showcase their work and feel proud of it,” Lucy added.