Essentials of Pastry Arts: California

This hands-on, 5 session course is designed for students who have a serious interest in the pastry arts. Subject matter includes mixing methods and classifications; decorating techniques; chocolate tempering; and baking.

WHAT YOU’LL LEARN
Session 1: Tarts & Cookies
  • Understanding how to scale and proper mise-en-place
  • Mixing methods, including “creaming” and “cut-in”
  • Recipes include diamants (French butter cookies), apple tart, pâte brisée and apple compote
Session 2: Pâte à Choux
  • Understanding mechanical leavening
  • Methods of making pâte à choux and pâte à glacer
  • Learning about starch-bound custards
  • Piping and glazing methods
  • Recipes include pâte à choux, gougères and éclairs
Session 3: Cakes – Day 1
  • Understanding  foam and liquid-fat cake mixing methods
  • Learning about stirred custards
  • Understanding mousses
  • Working with gelatin sheets
  • Recipes include cupcakes, charlotte Russe and biscuits à la cuillère
Session 4: Cakes – Day 2
  • Understanding Swiss meringue and buttercream
  • Using buttercream to build layered cakes
  • Working with rolled fondant
  • Learning proper piping techniques
  • Recipes include crème Chantilly, hi-ratio chocolate cake, Swiss meringue buttercream
Session 5: Chocolate
  • Learn about chocolate manufacturing and types of chocolate
  • Learn chocolate tempering
  • Create chocolate candies and decorations
  • Recipes include mendiants and rochers
TUITION INCLUDES
  • Application fee
  • Uniform
  • Tool kit
  • Books and supplies
  • “Family meal” prepared by culinary program students (weekdays)

Purchase a gift certificate 

CLASS SCHEDULES

06/05/2017

06/14/2017 – $1,550
Mon, Wed, Fri 6:00 pm – 11:00 pm

10/02/2017

10/06/2017 – $1,550
Mon-Fri 9:00 am – 2:00 pm

Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 866.318.2433. Although the International Culinary Center is accredited by the ACCSC, this course does not fall within the scope of the commission’s accreditation. This non-professional course is designed for personal enrichment and is not intended to qualify a student for employment.

UPCOMING CLASSES

Jun 2017

ESSENTIALS OF PASTRY ARTS


06/05/2017 -

06/14/2017 – $1,550
Mon, Wed, Fri 6:00 pm – 11:00 pm

ESSENTIALS OF ITALIAN COOKING


06/19/2017 -

06/23/2017 – $1,550
Mon-Fri 9:00 am – 2:00 pm

FUNDAMENTALS OF WINE


06/23/2017 -

06/25/2017 – $985
Fri & Sat 9:00 am – 6:00 pm, Sun 10:00 am – 3:00 pm

Jul 2017

BREAKFAST BREADS & PASTRIES


07/10/2017 -

07/19/2017 – $1,030
Mon, Wed, Fri 6:00 pm – 11:00 pm

WINEOLOGY: WINES OF FRANCE


07/10/2017 -

08/14/2017 – $2300
Mon & Wed 6:00 pm – 10:00 pm

OLIVE OIL SOMMELIER CERTIFICATION: COURSE ONE


07/17/2017 -

07/19/2017 – $1,400
Mon-Wed 9:00 am – 4:00 pm

ESSENTIALS OF FINE COOKING


07/17/2017 -

07/26/2017 – $1,575
Mon, Wed, Fri 6:00 pm – 11:00 pm

OLIVE OIL SOMMELIER CERTIFICATION: COURSE TWO


07/20/2017 -

07/22/2017 – $1,400
Thur-Sat 9:00 am – 4:00 pm

Aug 2017

CULINARY TECHNIQUES


08/07/2017 -

09/22/2017 – $5,750
Mon, Wed, Fri 6:00 pm – 11:00 pm

HOMEMADE PIZZA


08/19/2017 -

08/19/2017 – $175
Sat 9:30 am – 1:30 pm

ALL AMATEUR CLASSES

Introduction to Cake Decorating: California

Creating a three-tiered cake is no easy feat. Cake construction and decorating requires being an adept baker, and knowing the finer points of piping and sugar paste work. In this 5-day, hands-on cake course, you’ll gain these skills and more from experienced cake decorators.

WHAT YOU’LL LEARN

Designed to take the skills of any baker to the next level, you’ll learn the basic principles of cake, frostings and cake construction, and then apply them to assemble a three-tier masterpiece of your own, embellished with simple and complex techniques using rolled fondant and royal icing.

Each class begins with a brief discussion of recipes and techniques. Then, you’ll roll up your sleeves and get to work, learning how to:

  • Prepare classic white cake and Swiss buttercream
  • Construct and use paper cornets to decorate with piped royal icing
  • Create rosettes, shells, snails, and more
  • Apply rolled fondant for cake covering, bands, bows, quilting, molding, cut-outs and crimping
  • Assemble cake layers and stack cakes with dowels
TUITION INCLUDES
  • Application fee
  • Uniform
  • Tool kit
  • Books and supplies
  • “Family meal” prepared by culinary program students (weekdays)
CLASS SCHEDULES
None Scheduled.
Check Back Soon

Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 866.318.2433. Although the International Culinary Center is accredited by the ACCSC, this course does not fall within the scope of the commission’s accreditation. This non-professional course is designed for personal enrichment and is not intended to qualify a student for employment.

UPCOMING CLASSES

Jun 2017

ESSENTIALS OF PASTRY ARTS


06/05/2017 -

06/14/2017 – $1,550
Mon, Wed, Fri 6:00 pm – 11:00 pm

ESSENTIALS OF ITALIAN COOKING


06/19/2017 -

06/23/2017 – $1,550
Mon-Fri 9:00 am – 2:00 pm

FUNDAMENTALS OF WINE


06/23/2017 -

06/25/2017 – $985
Fri & Sat 9:00 am – 6:00 pm, Sun 10:00 am – 3:00 pm

Jul 2017

BREAKFAST BREADS & PASTRIES


07/10/2017 -

07/19/2017 – $1,030
Mon, Wed, Fri 6:00 pm – 11:00 pm

WINEOLOGY: WINES OF FRANCE


07/10/2017 -

08/14/2017 – $2300
Mon & Wed 6:00 pm – 10:00 pm

OLIVE OIL SOMMELIER CERTIFICATION: COURSE ONE


07/17/2017 -

07/19/2017 – $1,400
Mon-Wed 9:00 am – 4:00 pm

ESSENTIALS OF FINE COOKING


07/17/2017 -

07/26/2017 – $1,575
Mon, Wed, Fri 6:00 pm – 11:00 pm

OLIVE OIL SOMMELIER CERTIFICATION: COURSE TWO


07/20/2017 -

07/22/2017 – $1,400
Thur-Sat 9:00 am – 4:00 pm

Aug 2017

CULINARY TECHNIQUES


08/07/2017 -

09/22/2017 – $5,750
Mon, Wed, Fri 6:00 pm – 11:00 pm

HOMEMADE PIZZA


08/19/2017 -

08/19/2017 – $175
Sat 9:30 am – 1:30 pm

ALL AMATEUR CLASSES

Chocolate Candy & Confections : California

Chocoholics, rejoice! Develop the skill to make outstanding chocolate desserts including truffles, bonbons, chocolate-dipped toffee and more in this five-session class.

If a trip to the gourmet chocolate shop makes your heart beat faster, the opportunity is here to create confections as good—dare we say even better?—in your own kitchen. This intensive course is, quite simply, paradise for chocolate lovers. You’ll learn the tricks behind tempering and working with chocolate, and discover how to mold and dip chocolate to make irresistible delights, including truffles, chocolate-dipped toffee, raspberry squares, bars and bonbons.

WHAT YOU’LL LEARN

Inspired by ICC’s proven Total ImmersionSM training method, this intensive, hands-on course on the art of chocolate was developed to deliver a wide range of skills in a manageable amount of time, and gives students access to the same modern facilities and accomplished chef-instructors who have made ICC so renowned.

Each class begins with a brief discussion of the science, theory and techniques behind chocolate, but the majority of your time will be spent in the kitchen doing, not watching.

You’ll learn:

  • How to become proficient with the proper tools used in chocolate work
  • The science of chocolate tempering
  • Understanding how chocolate is made, including harvesting and manufacturing
  • Dipping and molding chocolates
  • Creating simple decorative chocolate pieces of your own
  • Filling and decorating chocolate candies
  • Designing a customized box to showcase your original chocolate creations
  • Proper techniques for storing chocolate
TUITION INCLUDES
  • Application fee
  • Uniform
  • Tool kit
  • Books and supplies
CLASS SCHEDULES

11/27/2017

12/06/2017 – $950
Mon, Wed, Fri 6:00 pm – 11:00 pm

Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 866.318.2433. Although the International Culinary Center is accredited by the ACCSC, this course does not fall within the scope of the commission’s accreditation. This non-professional course is designed for personal enrichment and is not intended to qualify a student for employment.

UPCOMING CLASSES

Jun 2017

ESSENTIALS OF PASTRY ARTS


06/05/2017 -

06/14/2017 – $1,550
Mon, Wed, Fri 6:00 pm – 11:00 pm

ESSENTIALS OF ITALIAN COOKING


06/19/2017 -

06/23/2017 – $1,550
Mon-Fri 9:00 am – 2:00 pm

FUNDAMENTALS OF WINE


06/23/2017 -

06/25/2017 – $985
Fri & Sat 9:00 am – 6:00 pm, Sun 10:00 am – 3:00 pm

Jul 2017

BREAKFAST BREADS & PASTRIES


07/10/2017 -

07/19/2017 – $1,030
Mon, Wed, Fri 6:00 pm – 11:00 pm

WINEOLOGY: WINES OF FRANCE


07/10/2017 -

08/14/2017 – $2300
Mon & Wed 6:00 pm – 10:00 pm

OLIVE OIL SOMMELIER CERTIFICATION: COURSE ONE


07/17/2017 -

07/19/2017 – $1,400
Mon-Wed 9:00 am – 4:00 pm

ESSENTIALS OF FINE COOKING


07/17/2017 -

07/26/2017 – $1,575
Mon, Wed, Fri 6:00 pm – 11:00 pm

OLIVE OIL SOMMELIER CERTIFICATION: COURSE TWO


07/20/2017 -

07/22/2017 – $1,400
Thur-Sat 9:00 am – 4:00 pm

Aug 2017

CULINARY TECHNIQUES


08/07/2017 -

09/22/2017 – $5,750
Mon, Wed, Fri 6:00 pm – 11:00 pm

HOMEMADE PIZZA


08/19/2017 -

08/19/2017 – $175
Sat 9:30 am – 1:30 pm

ALL AMATEUR CLASSES

Breakfast Breads & Pastries : California

There are few better phrases than “baked fresh daily”! Early risers and night owls alike will appreciate this intensive 25-hour course focused on homemade breakfast breads and pastries. You’ll improve your skills immeasurably and gain a basic understanding of baking theory and practice that can translate to a world of pastries and breads.

WHAT YOU’LL LEARN

Under the expert guidance of our instructors in our state-of-the-art kitchens, you’ll apply the same baking techniques used by professional chefs in restaurants and bakeries to make picture-perfect crumb muffins studded with fruit, savory scones, nutty toasted granola and glazed sticky buns. You’ll conquer the complexities of laminated dough for flaky croissants and Danish, mixing methods for quick bread batter and shape yeast dough into stunning loaves of sweet breads.

TUITION INCLUDES
  • Application fee
  • Uniform
  • Tool kit
  • Books and supplies
CLASS SCHEDULES

07/10/2017

07/19/2017 – $1,030
Mon, Wed, Fri 6:00 pm – 11:00 pm

Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 866.318.2433. Although the International Culinary Center is accredited by the ACCSC, this course does not fall within the scope of the commission’s accreditation. This non-professional course is designed for personal enrichment and is not intended to qualify a student for employment.

UPCOMING CLASSES

Jun 2017

ESSENTIALS OF PASTRY ARTS


06/05/2017 -

06/14/2017 – $1,550
Mon, Wed, Fri 6:00 pm – 11:00 pm

ESSENTIALS OF ITALIAN COOKING


06/19/2017 -

06/23/2017 – $1,550
Mon-Fri 9:00 am – 2:00 pm

FUNDAMENTALS OF WINE


06/23/2017 -

06/25/2017 – $985
Fri & Sat 9:00 am – 6:00 pm, Sun 10:00 am – 3:00 pm

Jul 2017

BREAKFAST BREADS & PASTRIES


07/10/2017 -

07/19/2017 – $1,030
Mon, Wed, Fri 6:00 pm – 11:00 pm

WINEOLOGY: WINES OF FRANCE


07/10/2017 -

08/14/2017 – $2300
Mon & Wed 6:00 pm – 10:00 pm

OLIVE OIL SOMMELIER CERTIFICATION: COURSE ONE


07/17/2017 -

07/19/2017 – $1,400
Mon-Wed 9:00 am – 4:00 pm

ESSENTIALS OF FINE COOKING


07/17/2017 -

07/26/2017 – $1,575
Mon, Wed, Fri 6:00 pm – 11:00 pm

OLIVE OIL SOMMELIER CERTIFICATION: COURSE TWO


07/20/2017 -

07/22/2017 – $1,400
Thur-Sat 9:00 am – 4:00 pm

Aug 2017

CULINARY TECHNIQUES


08/07/2017 -

09/22/2017 – $5,750
Mon, Wed, Fri 6:00 pm – 11:00 pm

HOMEMADE PIZZA


08/19/2017 -

08/19/2017 – $175
Sat 9:30 am – 1:30 pm

ALL AMATEUR CLASSES

Pastry Camp (For Teens) : California

If your teenage dream is to work in a professional pastry kitchen, or you just love the idea of developing your sweet skills, your time has arrived. This intense, inspiring class for 13- to 18-year-olds teaches pastry arts techniques needed to conquer the kitchen. This class requires no prior pastry experience.

Each student receives personal attention and guidance, from the same instructors who train our adult pastry arts career students. Every day is a true hands-on experience, beginning with your first lesson where you start baking right away.

WHAT YOU’LL LEARN

Spend five weekday sessions exploring various pastry arts techniques. After the week-long course is completed, ICC teen graduates are equipped with the ability to create tarts with delicious crusts and fillings, batch freeze custards for ice cream, decorate with piping and more.

TECHNIQUES/CONCEPTS:

  • creaming and cutting butter
  • using leavening agents
  • creating fillings
  • meringues
  • buttercreams
  • decorative techniques using fondant, marzipan and chocolate
  • piping
  • freezing custards
  • plating individual desserts

Day 1: Breakfast day
Day 2: Tart day
Day 3: Cupcake day
Day 4: Pâte à choux day
Day 5: “Ice Cream Social”

TUITION INCLUDES
  • Application fee
  • Uniform
  • Tool kit
  • Books and supplies
  • “Family meal” prepared by culinary program students (weekdays)

Note: Students must be at least 13 years of age and have parental approval.

Purchase a gift certificate

CLASS SCHEDULES

07/10/2017

07/14/2017 – $1,550
Mon-Fri 9:00 am – 2:00 pm

Check back frequently to see new start dates or contact us at 866.318.2433. Although the International Culinary Center is accredited by the ACCSC, this course does not fall within the scope of the commission’s accreditation. This course is non-professional, designed for personal enrichment and is not intended to qualify a student for employment.

UPCOMING CLASSES

Jul 2017

PASTRY TEEN CAMP


07/10/2017 -

07/14/2017 – $1,550
Mon-Fri 9:00 am – 2:00 pm

CULINARY TEEN CAMP


07/17/2017 -

07/21/2017 – $1,550
Mon-Fri 9:00 am – 2:00 pm

CULINARY TEEN CAMP


07/31/2017 -

08/04/2017 – $1,550
Mon-Fri 9:00 am – 2:00 pm

TEEN CAMPS