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Syllabus: L'Art de la Pâtisserie - LAP - Capstone Course: Final Buffet
LAP - Capstone Course: Final Buffet
In this cumulative course module, students work in teams to reproduce key recipes and techniques learned in the 24-week program. Under their chef instructors’ supervision and with their graduate interns’ assistance, students recreate everything for the final “Grand Buffet” which will be enjoyed by them and their invitees to the program graduation ceremony. The Grand Buffet gives students additional practice in all these areas of pastry, as well as practice in large-scale production for an event that hosts approximately 400 people. From pastry production to kitchen organization, set-up and display, students’ Grand Buffet provides 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 24-week L’Art de la Pâtisserie – The Professional Pastry and Baking Program.
Pre-requisites and Co-requisites:
Pre-requisites for this course include Food Service Safety & Sanitation and Food Service Theory & Basic Skills, or consent of the Dean for Student Affairs. Co-requisites include Breads & Breakfast Pastries, Sugar Confectionery, Chocolate Confectionery, Ice Cream & Sorbet, Plated Desserts, Chocolate & Sugar Decoration & Sculpture, French Cakes & Tarts, Petits Fours & Miniature Pastries, and Celebration Cake Making & Decorating.
- 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.
Prepare a final buffet featuring all of the learning outcomes from the syllabus. (1 hour lecture; 24 hours lab).
Methods of Instruction*:
- 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
*Further explanation of the Methods of Instruction and Evaluation across the program may be found in the Catalog.