Pastry Arts

Pastry Arts Chef

Concentrate on the know-how giving you the skills, knowledge, methods and techniques to prepare creams, mousses, custards and fillings, tarts and cakes, yeast, sweet dough products, and fine desserts. According your preferences you will have the chance to choose between specialize in an area of particular interest, or travel to foreign countries mixing cultural traditions. You will get the knowledge about weights, measures and temperatures and some programs teach methods for chocolates confections, European cakes, wedding cakes, and centrepieces.

To be fully prepared for real life, some programs offer lessons about the business side of the craft with practices in purchasing, planning, and quality control for restaurants and catering.

In addition, you will acquire skills to develop your own creative and the professional vocabulary for the industry terminology. You will love to experiment with recipes, sugar and its behaviour at different temperatures, baking with yeast rising dough, densities and bases, baking with butter, frosting and decorating in various textures, and the creation of wedding cakes.

Some coursework included are: Confections & Centerpieces, Purchasing & Product Identification, Kitchen Sanitation & Safety, Cost Control, European Cakes & Tortes, Concepts & Theories of Culinary Techniques, Pastry Creations, Introduction to Baking, Bakery Management, Patisserie & Display Cakes, Artisan Breads, Chocolate, etc.