Certificate in the Fundamentals of Professional Baking and Pastry
Learn the scientific and technique-driven approach to baking. This methodical course is perfect for dessert enthusiasts, budding entrepreneurs, or just anyone with a penchant for whipping up delectable pastries. Students of this course learn the principles behind each recipe in detail. From the different types of flour, to how components react to each other - graduates become equipped with theoretical knowledge that empowers them to apply it across all other baked goods.
In 12 sessions students will unlock the secrets in making sumptuous and delicious breads and pastries, apply various baking methods to favorite bakeshop items, and learn how to read, write, and also accurately cost a recipe.
1. Soft Crusted Bread
2. Hard Crusted Breads
3. Specialty Breads
4. Sweet Breads
5. Cookies and Cupcakes
6. Pies, Tarts, Meringue and Creme Brulee
7. Cheesecakes & Mousses
8. Specialty Cakes
Start of class: July 2017
(Monday - Thursday / 1:00PM - 5:00PM)