Training Course:Baking & Pastry for Chefs: Desserts and Breads from the Hot Kitchen (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:
'' With a few basic techniques, any professional kitchen can create high-quality desserts. Baking and Pastry for Chefs provides cooks with the necessary skills to produce simple yet elegant, cost-effective desserts.
During Baking & Pastry for Chefs, you will:
Prepare a variety of yeast breads, quick breads, cakes, pies, and cookies.
Make an assortment of frozen desserts, sauces, custard-based products, mousses, and meringues.
Create garnishes and edible containers from tempered chocolate and tuilles.
Plan and execute individual plated cold and hot desserts.
...''
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 Baking & Pastry for Chefs: Desserts and Breads from the Hot Kitchen training resources.
Other training courses offered by The Culinary Institute of America:
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
Fundamental Baking Techniques
Fundamentals of Bread Baking
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
Remarkable Service
An Exploration of Food and Wine for Chefs
Notice: The course description on this page was captured from the Internet as historical reference or submitted by visitors.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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