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

01/17/2018 - 01/18/2018

01/26/2018 – $1,550
Mon Wed & Fri 5:30 pm – 10:30 pm

06/11/2018

06/15/2018 – $1,550
Mon-Fri 9:30 am – 2:30 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

Dec 2017

CHOCOLATE, CANDY & CONFECTIONS


12/04/2017 -

12/08/2017 – $1,030
Mon – Fri 9:30 am – 2:30 pm

Jan 2018

CULINARY TECHNIQUES


01/04/2018 -

02/01/2018 – $8,230
Mon-Fri 9:30 am – 2:30 pm

BREAKFAST BREADS & PASTRIES


01/08/2018 -

01/12/2018 – $1,030
Mon-Fri 8:30 am – 2:30 pm

ESSENTIALS OF PASTRY ARTS


01/17/2018 - 01/18/2018 -

01/26/2018 – $1,550
Mon Wed & Fri 5:30 pm – 10:30 pm

ARTISANAL BREAD BAKING


01/29/2018 -

02/02/2018 – $1,575
Mon-Fri 5:00 pm – 11:00 pm

CAKE DECORATING CARVED CAKES


01/29/2018 -

01/31/2018 – $495
Mon Tues & Wed 9:00 am – 2:00 pm

ESSENTIALS OF FINE COOKING


01/29/2018 -

02/07/2018 – $1,750
Mon, Wed, & Fri 5:45 am – 10:45 pm

Feb 2018

CHOCOLATE, CANDY & CONFECTIONS


02/09/2018 -

02/09/2018 – $1,030
Mon – Fri 9:30 am – 2:30 pm

FOOD STYLING FOR MEDIA


02/23/2018 -

02/24/2018 – $595
Fri & Sat* 4:00 pm – 9:00 pm
*Saturday classes are 10:00 am – 4:00 pm

Mar 2018

KNIFE SKILLS, DEBONING & FILLETING


03/12/2018 -

03/16/2018 – $625
Mon, Wed, & Fri 5:45 pm – 10:45 pm

UPCOMING CLASSES