If the mere mention of elegant French pastries or exquisite cakes makes your heart race, ICC’s Pastry Techniques course may just be what you’re looking for. Through this in-depth course, bakers get a taste of a professional pastry kitchen, taking their skills to new heights and learning how to create a wide range of desserts.
WHAT YOU’LL LEARN
Taught by ICC’s inspiring pastry chef-instructors, these small, high-energy classes are hands-on, exciting and a great training ground for the at-home baker who wants to learn techniques employed by professional pastry chefs in the industry.
Come to class each day, slip on your baker’s whites and get ready to discover how to handle a pastry bag with precision, temper and mold chocolate, decorate cakes and much more—skills that will become second nature as you progress through 100 hours of fast-paced training. Best of all, you’ll do it at your own well-equipped workstation, in the same modern facilities used by the school’s career students.
Serious amateurs will learn to:
- Bake cakes and tarts
- Work with chocolate
- Construct mousses and hot & cold desserts
- Make petits fours
- Create sugar syrups, meringues and buttercreams
- Develop skills in cake decoration
- Make puff pastry and pâte a choux
- Use baking tools and equipment properly
- Become familiar with the ingredients of the pastry kitchen
Books and supplies
“Family meal” prepared by culinary program students (weekdays)
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.
Check Back Soon