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Course Description

When you think of Italian desserts, you tend to think of tiramisu, gelato, or other light after-dinner sweets that you might enjoy in your favorite restaurant. But when you go to Italy, the desserts you get at the dinner table could be as simple as fruit and chocolate, or might be luscious desserts like sweet, creamy, crunchy cannoli, or a rich chocolate cream puff with chocolate custard filling, or, if you head out to your local Neopolitan pasticceria, you could pick up a sfogliatella, a lovely flaky, clam-shaped pastry often filled with candied fruit or cream. 

Learner Outcomes

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

Notes

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 competition in Paris in 1993.

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