Professional Pastry and Baking Arts

 
After learning the elements of baking and pastry production, students are introduced to advanced techniques featuring artisan and specialty breads, specialty cakes and pastries, and advanced dessert production and presentation.
Health-conscious desserts, including low-fat, low-sugar, and low-carb variations are included. Graduates will be prepared to work as Assistant Pastry Chefs, Assistant Cake Decorators, Assistant Bakers, and Staff Bakers in food service establishments including wholesale and retail bakeries, hotels, country clubs, cruise lines, caterers, and restaurants.

Morning Classes are Monday through Friday
Evening Classes are Monday through Thursday
Morning
8:30 am to 1:30 pm
Evening
6:30 pm to 10:30 pm

Classes Starting Soon
   
"These days, pastry chefs are applying their skills and talents to an increasingly diverse range of career paths. They're taking their valuable kitchen experience with them and exploring the worlds of product development, consulting, small business, and even education. Unforeseen challenges sometimes accompany these new ventures, but the satisfaction of increased recognition, customer appreciation, and job well-done often outweighs the difficulties." -- Kerry Politzer, Pastry Art & Design, May 2006
CURRICULUM

PASTRY AND BAKING BASICS

Students learn the history and structure of the baking and pastry field, including common ingredients and products, standard equipment, sanitation, recipe reading, and measurements and conversions. Students will prepare elements used in pastries and desserts including cookies, custards, puddings, pastry creams, mousses, meringues, cheesecakes, pies, tarts, pate a choux, soufflés, and puff pastry.

CAKES

After preparing basic cake elements, including yellow, chocolate, angel food, flourless, and fruit cakes, as well as icings, fillings, and glazes, students will prepare standard complete cakes, including diplomat, black forest, and sacher. Aesthetic elements of cake decorating are covered in detail.

BREAD

Students learn the history and characteristics of bread and prepare breads in all major categories including Italian, French, breakfast, ryes, wheats, sourdoughs, flat breads, rich breads, and currently popular specialty breads.

ADVANCED TECHNIQUES FOR PASTRY AND DESSERTS

Students learn tempering, handling, molding and other techniques for chocolate and sugar products along with methods for producing ice-cream, sorbet and a variety of frozen desserts. Various desserts are prepared including low-carb and low-fat variations. Presentation techniques are emphasized.

INTERNSHIP

Upon the successful conclusion of all coursework, students spend 200 hours working as staff bakers, assistant bakers or assistant pastry chefs or cake decorators on-site at internship locations including restaurants, caterers, hotels, country clubs, cruise lines, restaurants, and wholesale and retail baking establishments.

ASSISTANT PASTRY CHEF

  • Measure and mix ingredients according to recipe
  • Prepare breads, pastries, muffins and cookies for varied services
  • Prepare individual and sliced desserts
  • Prepare sauces and garnishes for plated desserts
  • Artistically arrange plated desserts, platters and displays
  • Prepare candies and chocolates for special occasions

ASSISTANT CAKE DECORATOR

  • Measure and mix ingredients according to recipe
  • Prepare cake bases
  • Prepare fillings, icings and frostings
  • Fill and assemble cakes
  • Final cake decoration for special occasion cakes and wedding cakes