 - 20 CLASSES
OVERVIEW | CURRICULUM | CALENDAR+FEES | APPLY NOW
A taste of the professional pastry kitchen for the serious amateur
 Do your fantasies involve chocolate? Does the mere mention of making exquisite cakes or elegant French desserts make you tingle? We know your type - and designed this incredible Pastry Techniques course specifically for you.
Guided by the same inspiring Chef-Instructors who teach our career students, you'll train in small, high-energy classes that are hands-on and exciting. You'll learn to handle a pastry bag with grace, as sophisticated techniques and high-level skills become second nature. And you'll do it all at your own well-equipped workstation with the identical ingredients used in New York's top bakeries and restaurants. This is the caliber of in-depth training you'd expect from The French Culinary Institute.
Pastry Techniques: (100 hours)
Here is what you will master:
- Cakes and Tarts
- Hot Desserts
- Cold Desserts
- Cookies
- Mousses
- Plated Desserts
- Petit Fours
Here are the pastry making skills you'll aquire:
- Learning proper use of baking equipment
- Learning construction of a recipe by grasping the basics of pastry
- Working with chocolate, creating of sugar syrups, meringues, and buttercreams
- Developing the art (and delights) of breathtaking cake decoration
- Understanding the beauty of properly-plated desserts
Please note: If the start date that you are selecting is full, we will enroll you in the next available start date with that same schedule.
Schedule 1: Saturday Schedule
Saturdays, 9:30am - 2:30pm
| Start |
End |
Price |
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| September 19, 2009 |
March 13, 2010 |
$ 6,300 |
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Amateur Courses make great gifts! Purchase a gift certificate now.
 
We are always updating our course schedules. Please check back frequently for additional course dates. If you don’t see what you’re looking for, contact us at 888-324-CHEF.
Although The FCI is accredited by the ACCSCT, Amateur Courses at The FCI do not fall within the scope of the commission's accreditation. Amateur Courses are deisgned for personal enrichment and are not intended to qualify a student for employment.
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I think everything in pastry is structured around technique. I like the way the instructors would keep an eye on you and your progress. They're really hands on, but it's up to you to get as much out of what you went there for. I thought it was great. It covered everything in pastry. |
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Jason Licker
Classic Pastry Arts, Class of 1999 |
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