Cookies and Petit Fours
Florence University of the Arts and Apicius International School of Hospitality
Area of Study
Taught In English
For Baking and Pastry majors only
Recommended U.S. Semester Credits3
Recommended U.S. Quarter Units4
Hours & Credits
OverviewThis course provides students with a fundamental working knowledge of the traditional methods of producing cookies and petit fours. The course will explore the preparation and design of unfilled and filled cookies and mignardises. Topics covered include the creaming method, depositing cookies (sliced, dropped, spritz, rolled, and bar), as well as methods of mixing, shaping, baking, filling, finishing, storing, packaging, pricing, and distributing cookies.
Courses and course hours of instruction are subject to change.
Eligibility for courses may be subject to a placement exam and/or pre-requisites.
Some courses may require additional fees.