In Fundamentals of Pastry, students will be introduced to the formulas and processes that are the foundation of many bakeries today. This class will cover the mixing and baking of a number of products ranging from quick breads to cookies to puff pastry. Students in Fundamentals of Pastry will learn to make financiers, Madelines, muffins, pound cake, an assortment of cookies, brownies, pies, coffee cakes and more. In addition to sweet goods, savory items will be explored as way to build a diverse product line by using a few base pastry formulas such as pate a choux and puff pastry. The main focus points of this class are to understand ingredient functions and to understand the mixing, handling and baking guidelines for the pastry doughs and batters covered. Through lecture, demonstration and hands-on participation, students will obtain the knowledge and skill necessary to produce, manipulate and troubleshoot a wide variety of baked goods.
• Five Day Course
• $980 (includes lunch)
