 - 5 CLASSES
OVERVIEW | CALENDAR+FEES | APPLY NOW
 Prepare bountiful breakfast baskets filled with delicious bread and pastry treats ranging in sophistication from humble banana bran muffins, herb biscuits and quick breads - both savory and sweet, to elegant orange-cinnamon swirl bread and honey-glazed scones.
Working in the same kitchens used for our career courses, you will acquire a hands-on understanding of traditional baking techniques fundamental to making all bread and pastry. You’ll learn the important distinctions of bio-chemical and chemical leavening, become skilled in shaping perfect buttery croissants and learn the proper methods for mixing and handling laminated and fermented dough.
Under the individual attention of our Chef-Instructors, this class is the perfect opportunity to elevate your skills or for beginners to learn a unique culinary specialty. By the end of our 5-day, 25-hour breakfast bread and pastry course you’ll be well prepared for a lifetime of baking enjoyment.
As a result of taking Breakfast Breads, Pastries & More, you will acquire the following skills:
- Selecting the proper tools used for preparing breakfast pastry items such as croissant, Danish, scones, muffins and granola
- Using accepted professional standards to ensure kitchen hygiene and kitchen order
Space is limited. Enroll today!
 
Schedule: Evening Schedule
Monday – Friday, 5:30pm – 10:30pm
| Start |
End |
Cost |
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| October 20, 2008 |
October 24, 2008 |
$995 |
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The FCI's Amateur courses are not accredited by ACCSCT and are designed for personal enrichment. They are not intended to qualify a student for employment.
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My approach is to perfect a strong foundation of pastry and baking basics. Once these are mastered, there is no limit as to what you can create. |
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Jacques Torres
Dean of Pastry Arts |
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