Pastry and Baking Basics

Students apprentice the history and anatomy of the baking and pastry field, including accepted capacity and products, accepted equipment, sanitation, compound reading, and abstracts and conversions. Acceptance will adapt elements acclimated in pastries and desserts including cookies, custards, puddings, pastry creams, mousses, meringues, cheesecakes, pies, tarts, attic a choux, souffles, and breath pastry.

Cakes

After advancing basal block elements, including yellow, chocolate, angel food, flourless, and bake-apple cakes, as able-bodied as icings, fillings, and glazes, acceptance will adapt accepted complete cakes, including diplomat, atramentous forest, and sacher. Aesthetic elements of block decorating are covered in detail.

Bread

Students apprentice the history and characteristics of aliment and adapt breads in all above categories including Italian, French, breakfast, ryes, wheats, sourdoughs, collapsed breads, affluent breads, and accepted accepted specialty breads.
Advanced Techniques for Pastry and Desserts

Students apprentice tempering, handling, abstraction and added techniques for amber and amoroso articles forth with methods for bearing ice cream, sorbet and a array of arctic desserts. Various desserts are able including low-carb and low-fat variations. Presentation techniques are emphasized.

Internship

Upon the acknowledged cessation of all coursework, acceptance absorb 200 hours alive as agents bakers, abettor bakers or abettor pastry chefs or block decorators on-site at internship locations including restaurants, caterers, hotels, country clubs, cruise lines, restaurants, and broad and retail baking establishments.

Assistant Pastry Chef

* Measure and mix capacity according to recipe
* Adapt breads, pastries, muffins and accolade for assorted services
* Adapt alone and broken desserts
* Adapt sauces and garnishes for argent desserts
* Artistically align argent desserts, platters and displays
* Adapt candies and chocolates for appropriate occasions

Assistant Block Decorator

* Measure and mix capacity according to recipe
* Adapt block bases
* Adapt fillings, icings and frostings
* Fill and accumulate cakes
* Final block adornment for appropriate break cakes and bells cakes