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Training Course:

Baking & Pastry Arts

School/Trainer:

California Culinary Academy
San Francisco, California, United States

Course Format: Classroom | E-learning | Virtual Class | Online | On-site | Blended | Self-paced

Course Description:

'' Interested in becoming a pastry chef? Learn how you can have a delicious career in baking and pastry arts by getting the hands-on training and specialty skills from our Baking and Pastry Arts Certificate Program. This 30-week program is designed to provide a comprehensive study of baking and pastry to prepare you for various positions at bakeries, pastry shops, restaurants, hotels, and the rapidly growing segment of in-store supermarket bakeries. The program emphasizes the hands-on application of fundamental techniques and ingredients.

In our Baking & Pastry Arts Certificate Program you’ll receive hands-on instruction in straight and sponge dough methods, fillings, pastries, puff pastry, specialty yeast dough items, and quick breads. The program reviews different international recipes for cookies and explores tartlets, basic syrups, creams, icings, pie categories, cakes, procedures for mise en place, and production of pastries.

You’ll round out the program with the opportunity to learn to prepare candies and elaborate showpieces that incorporate chocolate molding and sculpturing, and poured and pulled sugar decorations. The program is designed to also provide comprehensive training in nutrition, safety and sanitation, and human resource management.
...''

Please go to the school's official website for training price and schedule:
http://www.baychef.com
http://www.baychef.com/programs/baking_and_pastry.asp

Phone:800 / 739-9700

School Address:

California Culinary Academy
625 Polk Street
San Francisco, CA 94102 USA

Jobs & Resumes: San Francisco
Houses & Roommates: San Francisco




Other training courses offered by California Culinary Academy:

Culinary Arts
Hospitality & Restaurant Management


Notice: The course description on this page was captured from the Internet as historical reference or submitted by visitors. It was archived statically and not updated from day to day.
 


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