Savory Chef Pastry Arts Program

Program Fee: $1400

This class will be based on the foundational techniques of baking and pastry arts with appropriate, everyday, applicable functionality.

Each class will consist of the chef's lecture and demonstration and the student's hands-on participation in the weekly syllabus (outlined to the right.) A required hands-on final practical test will take place during the final session. Upon completion of the program, each student will earn a certification from the Savory Chef Pastry Arts program. Students will be required to wear a white chef's jacket.

Class Syllabus:

Week 1: Introduction to Baking; Common Product Knowledge; Cookies, Quick Breads, Brownies

Week 2: Pies and Tarts; Creating the Perfect Crust; Intro to Custards and Curds

Week 3: Cakes: High-Ratio White and Chocolate Cakes with Elaborations; Box Cake Killers

Week 4 Custards and Creams: Pastry Cream, Pot de Creme, Creme Brulee

Week 5: Pate au Choux; Introduction to Caramel; Classic French Crocumbouches

Week 6: Cheesecakes: Savory and Sweet Variations, Fruit Coulis

Week 7: Ice Cream, Sauces: Vanilla, Chocolate Bases, Caramel, Chocolate Sauces

Week 8: Basic Candies: Fudge, Peanut Brittle, Marshmallows, Candied Nuts

Week 9: Problem Solving: Students Choice; Bring in your recipes and stump me; disaster remedies

Week10: Final! Written Exam, 2-Hour Practical