In this course students are the basic features of sweets, they will learn a variety of pastries and cream, will apply different materials and techniques from around the world and our country.

The basic techniques of sweets, calculating the percentage pastry, measurement systems used in pastry and to know the basic materials and varieties used, the basic cookies, pies, quiches, paté learn that dough and construction and usage of the sauce with cream. Basic hot and cold desserts and learn practical techniques for tanning and presentations.