In this level, students learn to produce a wide variety of classic and modern French cakes and tarts, using the latest assembling techniques. These cakes and tarts will be highlighted with glazes and different decorations. Students will learn how to make individual French pastries and petits fours such as the traditional choux, tartlets, and Madeleines. This course focuses on engaging students in building these types of pastries by using many different pastry elements such as pastry cream, buttercream, glazes, cream-based fillings, fruit-based fillings, chocolate-based fillings, and doughs.