Chef Christensen holds a Bachelor of Arts degree in art history and a Bachelor of Science degree in civil engineering, both from the University of Notre Dame. She earned her Associate of Science degree in Pastry Arts from The Restaurant School at Walnut Hill College. Her industry experience includes serving as Pastry Chef at Places! Bistro in Malvern and at Moda Restaurant in Philadelphia. She has also worked at Passerelle in Radnor.

Spring 2008 (April 21 - June 28, 2008)

Celebration Cakes
Contemporary Dessert Styling
Ice Cream, Bavarian, and Mousse
Introduction to Pastry Arts
Pastry Freestyle Cooking
Pastry Techniques
Professional Bread Baking
Wedding Cakes


Fall 2007 (November 12, 2007 - February 9, 2008

Ice Cream, Bavarian and Mousse
10-page Student Success Guide

Pastry Freestyle
8-page Student Success Guide

Science of Baking
30-page Student Success Guide
Wedding Cakes
Syllabus

Courses Taught:

Art and Presentation
Celebration Cakes
Pastry Techniques
European Tortes and Gateaux
Wedding Cakes
International Desserts
Advanced Patisserie
Advanced Sugar and Confections #1
Advanced Sugar and Confections #2
Chocolate and Candies