Chocolates & Candies

Posted by admin on Oct 22, 2013 in | Comments Off No prerequisites. Learn the same techniques professionals use through tempering, molding, modeling, and dipping. Also make chocolate boxes, hollow figures, chocolate decorations, truffles, fillings, tuiles, and candies. Bring: chef’s jacket, pastry bags and tips, cake wheel, pastry brushes, serrated knife, offset and regular spatulas, whisk, rolling pin, pastry scraper and gram scale. (Note:...
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Beginning Pastry

Posted by admin on Sep 16, 2013 in | Comments Off No prerequisites. Students will learn basic pastry principles; bread dough, yeast dough, fillings, toppings, quick breads, pies, tarts, cookies, cake mixing, and baking. Bring: chef’s jacket, pastry bags and tips, cake wheel, pastry brushes, serrated knife, offset and regular spatulas, whisk, rolling pin, pastry scraper and gram scale. (Note: most items are available for purchase in our store,...
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Intermediate Pastry – French I

Posted by admin on May 18, 2013 in | Comments Off Offered Spring of 2014   Students will learn pastry techniques by preparing babas, Bavarians, puff pastry, Bavarian cream, baked custards, meringue, mousse, sabayon, crepes, génoise, soufflés, and sauces. Bring: chef’s jacket, pastry bags and tips, cake wheel, pastry brushes, serrated knife, offset and regular spatulas, whisk, rolling pin, pastry scraper and gram scale. (Note: most...
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Intermediate Pastry – French II

Posted by admin on May 18, 2013 in | Comments Off Offered Spring of 2014   Learn Pâte à choux, biscuit, petit fours of all kinds, éclairs, swans, decorating techniques, and beautiful presentations. Bring: chef’s jacket, pastry bags and tips, cake wheel, pastry brushes, serrated knife, offset and regular spatulas, whisk, rolling pin, pastry scraper and gram scale. (Note: most items are available for purchase in our store, The...
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Advanced Pastry – Cakes & Tortes

Posted by admin on May 18, 2013 in | Comments Off Offered Spring of 2014 Master classic techniques by making Sacher torte, Dobos torte, dacquoise, chocolate and praline buttercream, almond génoise, Linzertorte, and marzipan. Bring: chef’s jacket, pastry bags and tips, cake wheel, pastry brushes, serrated knife, offset and regular spatulas, whisk, rolling pin, pastry scraper and gram scale. (Note: most items are available for purchase in our...
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