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:
Saturdays, 9:30am - 2:30pm

Start	End	Cost
September 6, 2008	February 21, 2009	$ 6,100

Schedule 2:
Tuesdays & Thursdays , 5:30pm - 10:30pm

Start	End	Cost
October 30, 2008	January 15, 2009	$ 6,100