LAB - Advanced Breakfast Pastries and Viennoiseries

Course Description:

This course module builds on the fundamentals learned during the first course on breakfast pastries and Viennoiseries. Students focus on learning more about the wide variety of these specialties, with emphasis on developing a breakfast pastry and Viennoiseries program as well as how to organize this program in a bakery. Students learn how to make gibassier, with its wonderful flavor of anise, candied orange peel, orange blossom water, and fruited olive oil. They also create traditional holiday recipes such as chocolate panettone, Berliner beignet, stollen, and challah, to better understand how to create and highlight the seasonal product section in a bakery. Students learn a variety of fillings to accompany the different recipes, with emphasis again on producing nuanced flavors.


Students the Course is Expected to Serve:

This course is a necessary component to completing the 10-week L’Art de la Boulangerie – The Artisanal Bread 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 Pre-ferments: Fundamentals of French Breads; Pre-ferments: Poolish & Sponges; Levains & Starters: Techniques & Applications; Specialty Whole Grains & Organic Breads; Breakfast Pastries & Viennoiseries; Specialty Breads from France & Around the World; Sweet and Savory Pies and Tarts; Sandwich Applications and Bread Showpiece for Bakery Presentation.


Training Objectives:

  • The student will learn more advanced breakfast pastries and Viennoiseries, building on the fundamentals acquired during the first course.
  • The student will learn how to make a wide variety of these specialties as well as techniques to allow for better organization and efficiency in a bakery kitchen.
  • The student will learn how to make gibassier and other traditional holiday recipes such as chocolate panettone, Berliner beignet, stolen and challah, products that can be used to highlight the seasonal product section in a bakery.
  • The student will learn how to appropriately package and display their products for sale.


Student Learning Outcomes:

  • The student will be able to create more advanced breakfast pastries and Viennoiseries, building on the fundamentals acquired during the first course.
  • The student will be able to produce a wide variety of these specialties, demonstrating techniques that allow for better organization and efficiency in a bakery kitchen while meeting saleable production standards.
  • The student will make gibassier and other traditional holiday recipes such as chocolate panettone, Berliner beignet, stolen and challah, and display these products such as they might appear in the seasonal product section of a bakery.
  • The student will appropriately package and display their products for sale.


Course Outline:

  • Advanced breakfast pastries and Viennoiseries. (5 hours lecture; 10 hours lab)
  • Viennoiserie specialties and techniques that allow for better organization and efficiency in a bakery kitchen. (5 hours lecture; 10 hours lab)
  • Traditional holiday recipes such as gibassier, chocolate panettone, Berliner beignet, stollen, and challah, displaying these products such as they might appear in the seasonal product section of a bakery. (5 hours lecture; 5 hours lab)


Methods of Instruction*:

  • Lectures
  • Whole-group discussions facilitated by the chef instructor
  • Technique and recipe demonstrations by the chef instructor
  • Chef instructor-supervised production of recipes by students


Methods of Evaluation*:

  • Appropriate and accurate responses to instructor’s questions during demonstrations and class discussions
  • Chef instructor observations during recipe production