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Tuition:
$1,400

Introduction to Pastry and Baking

Introduction to Pastry and Baking

Learn the basic techniques of pastry and baking in this 12-session class. The course familiarizes students with the recipes and concepts used by professional bakers and pastry chefs, which form the basis of every competent baker’s repertoire. Topics include: Lesson 1: Quick Breads Lesson 2: Yeasted Breads Lesson 3: Pate a Choux Lesson 4: Pies Made with Pate Brisee Lesson 5: Tarts Made with Pate Sucree & Cheesecake Lesson 6: Fruit Desserts Lesson 7: Puff Pastry Production & Cookie Dough Lesson 8: Baking Puff Pastry & Cookies Lesson 9: Custards & Mousses Lesson 10: Egg Foam Cakes & Creaming Method Lesson 11: Layer Cakes Lesson 12: Chocolate Tempering & Truffles The program investigates a broad range of pastries --- both classic and modern --- to provide a full understanding of all baking categories.

Course Lessons

Introduction to Pastry and Baking

Course ID: PBINTRO Duration: 5.00 hour(s)

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    The Perfect Gift for the Foodie in Your Life!

    The Institute of Culinary Education offers the nation's largest selection of hands-on cooking, baking, and wine courses. Classes are offered day and night 355 days of the year. Your gift recipient can choose the topic, menu and time schedule that is perfect for their appetite!


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