Training Course:Fundamental Baking Techniques (Certificate)School/Trainer:The Culinary Institute of America
Hyde Park, New York, United States
Course Format: Classroom | E-learning | Virtual Class | Online | On-site | Blended | Self-paced
Course Description:
'' There’s no better way to learn the art and craft of baking than to start with the basics. With a solid foundation to build upon, you can begin to incorporate baked goods and pastries into your own operation.
In the Fundamentals of Baking, you will:
Discuss baking ingredients and equipment.
Learn to scale recipes and to recognize a fully baked pastry item.
Practice fundamental techniques: mixing methods (creaming, foaming, cut-in), meringue, lamination, cooked and uncooked custards and fillings, and cake assembly.
Produce a variety of items including pound cake, sponge cake, meringue, buttercream, puff pastry, pie dough, p鈚e ?choux, pastry cream, and vanilla sauce.
...''
Elements of this syllabus are subject to change.
Please go to the school's official website for training price and schedule:
http://www.ciachef.edu/
http://www.ciaprochef.com/
Phone:800-888-7850
School Address:
1946 Campus Drive
Hyde Park, NY 12538
Jobs & Resumes: Hyde Park
Houses & Roommates: Hyde Park
Search other schools for Fundamental Baking Techniques training resources.
Other training courses offered by The Culinary Institute of America:
The Art & Science of Cooking
Breakfast & Brunch Cookery
Charcuterie, Smokehouse, and Condiment Workshop
The Fundamentals of Flavor Dynamics: An Introduction
Garde Manger: The Art & Craft of the Cold Kitchen
Small Dishes, Big Flavors: Appetizers and First Courses
Techniques of Healthy Cooking
Soups, Stocks, and Sauces
Fundamentals of Bread Baking
Baking & Pastry for Chefs: Desserts and Breads from the Hot Kitchen
Fundamentals of Cake Decorating
Gelato, Sorbet, & Ice Cream
Modern Plated Desserts
Industry Trends and Creative Menu Development
Controlling Your Bottom Line
Financial Understanding for Chefs
Frontline Leadership Skills
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