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Tuesday, July 20 • 10:00am - 12:00pm
105 - Pate Brisee (Pie Dough) for Professionals: A Virtual Interactive Session

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Join Chef Kristen & Chef Bill for a “Bake-A-Long” interactive session to assist Culinary students to recognize & demonstrate proficiency in terminology and technique related to making, rolling out, and finishing pies. Learn how to demonstrate techniques from how to make pie dough by hand, machine, or both, to rolling out dough and transferring to the pan, to creating freeform (galette) and hand pies. The session will also cover blind baking, forms, fillings, and crust finishes. Participants will need to make prepare two pie dough recipes and ingredients in advance of the session. Contact SC ProStart Christal@scrla.org for steps & details for the virtual session.

Speakers
avatar for Christal J VanWickler

Christal J VanWickler

Christal Van Wickler career ranges from administrative, accounting and management for about 20 years in the hospitality industry before transitioning to the education field for about 13 years. She serves at the ProStart Coordinator for the SC Restaurant and Lodging Association.
avatar for Bill Twaler

Bill Twaler

Chef/ Instructor, CHI- Center for Culinary and Hospitality Innovation
New chef instructor for continuing education and quick job programs at the Center for Culinary and Hospitality Innovation, part of Greenville Technical College and the Culinary Institute of the Carolinas.  I have taught at both secondary and post secondary levels of culinary arts... Read More →
KG

Kristen Grissom

Department Head, Greenville Technical College



Tuesday July 20, 2021 10:00am - 12:00pm EDT
Virtual Presentation

Attendees (7)