Conestoga news

January 21, 2024 9:41 PM

Workshop creates sweet Valentine treats in Waterloo’s culinary lab

Craft special treats for your Valentine in Conestoga’s state-of-the-art baking lab with the guidance of a professional pastry chef.

Chocolates and pastries will be created in a Valentine workshop in Conestoga's state-of-the-art culinary lab.

The continuing education workshop will be offered on February 4 and 11 from 2 to 6 p.m. at the Waterloo campus, home to the college’s culinary skills and baking labs as well as the student-run Bloom restaurant.

People will work in teams of two to four people, baking and working with chocolate.

“The workshop will teach participants how to prepare a variety of professional-looking pastries and elegant chocolates perfect for sharing with loved ones on Valentine’s Day,” said Sabine Heinrich-Kumar, co-ordinator of Conestoga’s Baking and Pastry Arts program. “Or maybe people want to treat themselves to a few hours out in a fun environment, learning new skills they can literally savour.”

“Be My Valentine” workshop participants need only bring an apron and take-out boxes for all their special culinary creations. The pastry chef will guide them through the steps to make delectable desserts for the special occasion.

“A great variety of goodies will be covered so you can be sure you will walk out with more than a smile,” Heinrich-Kumar said.

Registration for course CUL0200 is now open through Continuing Education.

Conestoga's School of Workforce Development, Continuing Education & Online Learning is committed to delivering a comprehensive range of career-focused programs that respond to current and evolving workforce needs.

The School of Hospitality & Culinary Arts is a leader in culinary and hospitality programming that prepares students for successful careers in Canada’s tourism industry. Its one-year Baking and Pastry Arts program combines hands-on-training as well as practical and theoretical knowledge for students to learn the fundamentals of traditional and contemporary baking.