essentials-of-pastry-ICC

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 

essentials-of-pastry-ICC
CLASS SCHEDULES

06/19/2017

06/23/2017 – $1,550
Mon-Fri 5:30 pm – 10:30 pm

10/23/2017

11/01/2017 – $1,550
Mon Wed & Fri 5:30 pm – 10:30 pm

Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 888.324.2433. 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

Mar 2017

ARTISANAL BREAD BAKING


03/27/2017 -

03/31/2017 – Sold Out
Mon-Fri 8:30 am – 3:00 pm

Apr 2017

ESSENTIALS OF JAPANESE CUISINE


04/04/2017 -

04/13/2017 – $1,550
Tues & Thurs 5:45 pm-10:45 pm, Sat 10:00 am-3:00 pm

May 2017

BREAKFAST BREADS & PASTRIES


05/18/2017 -

05/24/2017 – $1,030
Mon-Fri 8:30 am – 2:30 pm

CULINARY TECHNIQUES


05/31/2017 -

06/27/2017 – $8,230
Mon-Fri 9:30 am – 2:30 pm

Jun 2017

OLIVE OIL SOMMELIER


06/01/2017 -

06/03/2017 – $1,195
Thur-Sat 9:00 am – 4:00 pm

ESSENTIALS OF ITALIAN COOKING


06/05/2017 -

06/09/2017 – $1,625
Mon-Fri 5:45 pm – 10:45 pm

INTRODUCTION TO CAKE DECORATING


06/05/2017 -

06/09/2017 – $1,030
Mon-Fri 9:00 am – 2:00 pm

ESSENTIALS OF SPANISH COOKING


06/12/2017 -

06/16/2017 – $1,495
Mon-Fri 5:45 pm – 10:45 pm

ESSENTIALS OF FINE COOKING


06/13/2017 -

06/27/2017 – $1,750
Tue & Thurs 5:45 pm – 10:45 pm

FOOD STYLING FOR MEDIA


06/16/2017 -

06/17/2017 – $595
Fri & Sat* 4:00 pm – 9:00 pm
*Saturday classes are 10:00 am – 4:00 pm

UPCOMING CLASSES