The Certificate Pastry Program – Class Descriptions
Laboratory Class Descriptions
Lab classes meet twice a week on two consecutive days, lasting approximately 8 hours each class.
Choux and Viennoiserie
Students will study the theory and principles of traditional pastries, doughs, and breads. Focus is on the doughs used for croissant, Danish, puff pastry, pâte à choux, pâte brisée, brioche, and strudel. Students will learn the concept of lean and basic breads, scones and muffins, and how to prepare recipes in quantity for commercial baking.
Fillings, Meringues, and Sauces
In this segment, students will perfect their skills making classic doughs and other pastries as they explore making myriad fillings for the doughs. Mousses, sauces, meringues, Bavarians, jams, and jellies are just a few of the classics featured.
In the last section of the program, students will learn the art of Petit Fours, ice cream and sorbets, cakes, and other European desserts. Students will build on the skills acquired from previous lessons to master the art of classic European cakes. Emphasis will be placed on cake decorating and presentation.
Evening seminars are held once a week for approximately 3 hours.
The subject matter for evening seminars encompasses a wide variety of industry-related topics.
A critical component of the curriculum, this course emphasizes the proper handling, care and use of professional chef knives. Students are instructed in the proper methods of slicing, chopping, dicing and mincing. Garnishes such as tomato rosettes and radish flowers are also taught.
Using the food safety standards established by the Educational Foundation of the National Restaurant Association, students learn the principles of food safety and the methods used to establish a total food safety program within a foodservice operation. Particular attention is paid to understanding the HACCP food safety management program. Students passing the certification exam, administered at the end of the course, are presented with an Applied Foodservice Sanitation Certificate, recognized throughout the U.S.
Traditional culinary occupations, career progression, and management skills are discussed. Students also study purchasing, cost control, projections, menu planning, recipe development and general skills relating to stress, time, and personnel management. Legal aspects of opening a business are addressed by guest lecturers (lawyers) and include such issues as incorporating, partnership, trademarks, and registering the business name. The development of a business pro forma is a requirement.
Career Development Seminar
This seminar is designed to provide a structured outline of job search tools and employment opportunities available in the culinary industry. Students will learn what to expect in various working environments (bakeries, pastry departments in restaurants, caterers, specialty shops), including compensation, job descriptions and expectations, hours of operation, and the potential for career growth. The instructor will emphasize researching each employment opportunity, compare and contrast working in a teaching kitchen, how to set up interviews and shadowing, how to negotiate, and how to investigate specific work environments to determine if the employment opportunity is a good match for the student and employer.