ENR3010 - Holiday Breads

Course Description

Chef David Brown is the patisserie/confiserie chef instructor at KCC and formerly the executive pastry chef of the Waikoloa Hilton Hotel. Chef Brown has over thirty-five years of kitchen experience and won gold as a member of the U.S. Pastry Team at the Coupe du Monde in Paris in 1993. 

Course Outline

The holidays will be upon us sooner than you can say, “thank goodness, it’s finally cooled down”. And one great way to feed the army of friends of relatives who may visit is to have some delicious holiday breads ready to slice and serve. Chef Brown believes in the classics, so we’ll be making some terrific traditional European recipes like stollen (a very rich and sweet Swiss fruit and nut bread), a Russian braided nut bread and a really simple but delicious “pastry” version of French toast, called a Bostock. 

Learner Outcomes

Students will learn to interpret recipes and use standard kitchen tools and cooking techniques to produce home style dishes.