WE HAVE 2 BAKING AND PASTRY ARTS PROGRAMS!

BAKING AND PASTRY ARTS I *

Designed to provide
a varied approach to the art of baking and pastry creation. This program emphasizes the techniques of baking bread, rolls, cakes, pies, candies and pastries. Students are taught to make Pate a Choux for eclairs and cream puffs and Puff Pastries, the premier pastry for  both sweet and savory dishes. Special attention is paid to the art of decorating cakes with flowers, designs and figures to create a professional-looking product
.

Saturdays   8:30 am to 5:30 pm
Classes Starting Soon

BAKING AND PASTRY ARTS II *

Designed to build on the skills introduced in Baking and Pastry Arts I. This program focuses on producing specialty cakes and desserts.  It covers procedures for dessert menu planning and costing, as well as practical experience in preparing and presenting a wide range of restaurant and bake shop items.

Saturdays, 8:30 am - 5:30 pm
Classes Starting Soon
Prerequisite: Baking and Pastry Arts I

* These programs are not within the scope of the school's institutional accreditation.
BAKING AND PASTRY ARTS I
CURRICULUM


C
OOKIES
-
Rolled, dropped, bars, frosted, dipped and festively decorated.


B
READS -
French, Italian, white, rye, wheat and cinnamon raisin.


R
OLLS -
Crescents, seasoned, Parker House and popovers.

C
HEESECAKE -
Cream cheese, sour cream and Italian ricotta.


DANISH - Fruit, cheese, almond paste, chocolate and coffeecakes.

PUFF PASTRY - Fruit turnovers, Napoleons, Palmiers, pastry shells and cheese straws.

P
ATE A CHOUX -
Cream puffs, swans, eclairs, Gateau St. Honore & Paris Brest, all with custards &  creams.

CAKES - Angel food, butter, chiffon, sponge, jelly rolls.

CAKE DECORATION - Creation of a variety of specialty cakes.

P
IES AND TARTS -
Sweet and savory doughs, fruit, custard and pudding fillings.

C
ANDY MAKING -
Butter mints, fudge, dipped fruits and nuts.


P
ETIT FOURS -
Delicately decorated layered treats.
 

BAKING AND PASTRY ARTS II
CURRICULUM

PETITE FOUR SEC, TUILES AND COOKIES - Cookie Molds.

COSTING, CONVERSIONS AND MENU PLANNING
 -
Dessert menu, costing and yield procedures.

SPECIALITY CAKES
 -
Chiffon, black forest and carrot cake.

ICING, GLAZING AND CAKE DECORATING
 - Blackout, German Chocolate and sacher tort.

GENOISE, SPONGE AND ROULADES
 
- Classical desserts.

BAVARIANS, MOUSSES, MERINGUE AND PARFAITS
 - Traditional fillings.

M
ARZIPAN, PASTILLAGE, KROKANT 
- Decorations and baskets.

LO-FAT DESSERTS, HEART HEALTHY DESSERTS - Preparation and nutritional information. 

DOUGHNUTS, FRITTERS, PANCAKES AND WAFFLES
 - Pastries with different fillings, sauces and toppings.

CROISSANT DOUGH, EGG BREADS
 -
Demonstration and production.

TARTS AND TORTS
 - Linzer, dobas and praline.

CROISSANT MAKEUP
- Almond, chocolate, and shapes such as regular and traditional.

POACHED FRUITS, SABAYONS AND GRATINS
 - Using wines and infusions; serving with sabayons.

SAUCES AND PLATE PRESENTATION
 
- Anglaise, fruit, chocolate and caramel and plate painting.

ICE CREAM BASES, SORBETS & FROZEN SOUFFLES
 - Various fruits and flavorings.

CREME BRULE, POT DE CREME, CREME CARMEL, COBBLERS, CREPES AND STRUDEL
- Different methods and various fillings.

CHOCOLATE GARNISHES, DECORATIONS, MOLDS AND PRODUCTION MADELINES, MIGNADISE AND MERINGUE COOKIES
- Classical French desserts for mirror display.

VIENNESE TABLE AND MIRROR PRESENTATION.