Syllabus: Pastry and Baking Course - FPP250 - Capstone Course: Final Project | The French Pastry School

Syllabus: Pastry and Baking Course - FPP250 - Capstone Course: Final Project

FPP250 - Capstone Course: Final Project

Course Description:

In this cumulative course, students will select and reproduce key recipes and techniques learned in the 20-week program. Under their chef instructors’ supervision, students create a final buffet presentation which provides additional practice in all these areas of pastry, from pastry production to kitchen organization, set-up and display, students’ final projects provide a capstone experience that launches students into the world of French pastry work. 

Students the Course is Expected to Serve:

This course is a necessary component to completing the 20-week L’Art de la Pâtisserie – The Professional Pastry and Baking Program.

Pre-requisites and Co-requisites:

Principals of Patisserie; Breads and Breakfast Pastries; Petits Fours and Miniature Pastries; French Cakes and Tarts; Celebration Cake Making and Decorating; Ice Cream and Sorbet; Gluten-free; Low-sugar; Dairy-free Pastries and Breads; Plated Desserts; Chocolate Confectionery; Sugar Confectionery; Chocolate and Sugar Decoration and Sculpture; Capstone Course: FInal Project 

Training Objectives:

  • The student will work proficiently, effectively, and efficiently in a team to plan and produce the assigned recipes for the Grand Buffet.
  • The student will demonstrate mastery of their ability to produce these core program recipes, as well as apply their knowledge of appropriate product storage and display that meet saleable production standards.

Student Learning Outcomes:

  • The student will plan and execute core program recipes assigned, in effective collaboration with team members, meeting saleable production, storage, and display standards.

Course Outline:

Prepare a final buffet featuring all of the learning outcomes from the syllabus. 

Methods of Instruction*:

  • Lecture
  • Whole-group discussions facilitated by the chef instructor
  • Chef instructor-supervised production of recipes by students

Methods of Evaluation*:

  • Appropriate and accurate responses to instructor’s questions during class discussions
  • Chef instructor observations during recipe production
  • Proficiency evaluations of key course recipes


*Further explanation of the Methods of Instruction and Evaluation across the program may be found in the Catalog.