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

10/21/2020

10/30/2020 – $1,550
Mon Wed & 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

Jul 2020

INTRODUCTION TO CAKE DECORATING


07/06/2020 -

07/10/2020 – $1,030
Mon-Fri 9:00 am – 2:00 pm

Aug 2020

ARTISANAL BREAD BAKING


08/17/2020 -

08/21/2020 – $1,575
Mon-Fri 8:30 am – 3:00 pm

OLIVE OIL SOMMELIER CERTIFICATION


08/24/2020 -

08/28/2020 $2,800
Mon-Fri 9:00 am – 5:00 pm

Sep 2020

FOOD STYLING FOR MEDIA


09/11/2020 -

09/12/2020 – $595
Fri & Sat* 4:00 pm – 9:00 pm
*Saturday classes are 10:00 am – 4:00 pm

ESSENTIALS OF ITALIAN COOKING


09/17/2020 -

10/01/2020 – $1,625
Tue & Thur 5:45 pm – 10:45 pm

KNIFE SKILLS, DEBONING & FILLETING


09/21/2020 -

09/23/2020 – $625
Mon-Wed 9:30 am – 2:30 pm

Oct 2020

BREAKFAST BREADS & PASTRIES


10/05/2020 -

10/09/2020 – $1,030
Mon-Fri 5:30 pm – 10:30 pm

CULINARY TECHNIQUES


10/06/2020 -

12/15/2020 – $8,200
Tue & Thur 5:45 pm – 10:45 pm

ESSENTIALS OF PASTRY ARTS


10/21/2020 -

10/30/2020 – $1,550
Mon Wed & Fri 5:30 pm – 10:30 pm

Nov 2020

ARTISANAL BREAD BAKING


11/02/2020 -

11/06/2020 – $1,575
Mon-Fri 5:00 pm – 11:00 pm

UPCOMING CLASSES