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

10/01/2018

10/05/2018 – $1,550
Mon-Fri 5:30 pm – 10:30 pm

02/04/2019

02/08/2019 – $1,550
Mon-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

Oct 2018

ESSENTIALS OF PASTRY ARTS


10/01/2018 -

10/05/2018 – $1,550
Mon-Fri 5:30 pm – 10:30 pm

TAPAS ESSENTIALS


10/11/2018 -

10/12/2018 – $695
Thurs & Fri 5:45 pm – 10:45 pm

SUGAR PASTE FLOWERS SESSION A


10/13/2018 -

10/27/2018 – $495
Sat 9:00 am – 2:00 pm

FOOD STYLING FOR MEDIA


10/19/2018 -

10/20/2018 – $595
Fri & Sat* 4:00 pm – 9:00 pm
*Saturday classes are 10:00 am – 4:00 pm

ESSENTIALS OF SPANISH COOKING


10/22/2018 -

10/26/2018 – $1,495
Mon-Fri 5:45 pm – 10:45 pm

ARTISANAL BREAD BAKING


10/29/2018 -

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

Nov 2018

CULINARY TECHNIQUES


11/05/2018 -

01/23/2019 – $8,200
Mon & Wed 5:45 pm – 10:45 pm

Dec 2018

CHOCOLATE, CANDY & CONFECTIONS


12/03/2018 -

12/07/2018 – $1,030
Mon – Fri 9:30 am – 2:30 pm

ESSENTIALS OF FINE COOKING


12/03/2018 -

12/07/2018 – $1,750
Mon-Fri 9:30 am – 2:30 pm

Jan 2019

CULINARY TECHNIQUES


01/07/2019 -

02/04/2019 – $8,230
Mon-Fri 9:30 am – 2:30 pm

UPCOMING CLASSES