Pastry Chef Courses
Developed by renowned pastry chef Jacques Torres, our industry-leading pastry chef program at the French Culinary Institute teaches aspiring culinary artists all the major elements of the trade. From classic tart dough, multilayered puff pastries, and other made-to-order desserts to the art of presentation, The French Culinary Institute gives you the specific skills you need to become a pastry chef.
For more information about our pastry chef and other culinary programs, visit our Pastry Chef Training page today.
Becoming a Pastry Chef
At The FCI, our Pastry Arts program takes you from the basics of theory and equipment, all the way through to the most advanced pastry creation. We help foster an environment for success by providing fully equipped kitchens under the guidance of well-known and respected pastry chef professionals. These professionals work with you until it feels right and you can create on your own with ease.
Through your pastry chef training you will learn to make a variety of creations including:
- classic pastry doughs, such as pâte brisée and pâte sucrée
- pâte à choux
- pâte feuilletée
- a full range of quick and yeast breads
- bite-sized petit fours
- an incredible array of cakes
- wedding cakes
- sophisticated plated restaurant desserts
- blown sugar, spun sugar, pulled sugar and marzipan to dramatize a dessert or make a presentation piece
- creating delectable candy and decorative showpieces
After just 6 months by day, or 9 by night, you will develop a sense of how to create impressive desserts as well as the art of presenting them beautifully. And after you complete our pastry chef program, you'll be qualified to work capably in the finest commercial kitchens. For a more complete detailed description of each pastry class in the Classic Pastry Arts program, visit our Pastry Chef Program page. The FCI also offers The Essential of Pastry, which is a course designed for serious amateurs and instructed by expert pastry chefs.
|
 |
