The Diploma in Baking and Pastry Arts
A dessert has become an indulgence for a fine diner and at the same time, a pastry chef's greatest culinary challenge. Delectable desserts don't just close a memorable meal, but it can also showcase a chef's prowess in preparation, execution, and presentation. With this in mind, the call for well-rounded and experienced pastry chefs has become more and more recognized by restaurants, hotels and businesses in the food industry.
Imagine a program that sets you on that path to becoming an accomplished professional pastry chef making crusty breads, delectable pastries, and elegant, intricately designed cakes. A chef that is what the industry is looking for. This perfect 10 program will guide you on a journey that begins with a better understanding of the baking profession and the skills necessary to thrive in this industry. It will teach you the theories, methods and techniques that will enable you to go beyond recipes to creating your own formulas.
More than the recipes, you will master the basic principles and processes in baking in order to create perfectly baked breads and pastries. Your progress will bring you to the development of all the dough-based products from delicate ones to tarts and puff pastries. And ultimately, all these skills you will apply to the creation of cakes, from the simplest ganache cake to the most intricate l'opera cake.
By the program's end, you will have made everything from cakes and confections to classic breads and elegant desserts with ease, preparing you to create intricate and imaginative recipes of your own.
Start of class: November 6, 2017
(Monday - Friday)
(1:00PM - 5:00PM)
Start of class: 4th week of September 2017
(Monday - Friday)
(8:00AM - 12:00NN)
*Schedules are to be announced and may be subject to change.