Pastry Arts 4

This course is designed to integrate students training in baking and pastry arts, academic studies, and field experience using fundamental baking techniques.  Building previous baking and pastry techniques, students will research recipes, produce them for consumption, evaluate them and cost them.  Short papers, a detailed project, menu development, and service will be a part of this course.  Students will work on preparation and decoration of display pieces, occasion cakes, seasonal cakes, and classical and contemporary wedding cakes as well as costing and pricing them. 

Making coconut macaroons. 

Aquille and Celina doing Culinary Math. 

Decorating coconut macaroons. 

Melting chocolate. 

Decorating fruit tarts.

Pastry Arts 3

It is the goal of this course to introduce the students in the art of cake mixing and baking. Then the students will move into assembling and decorating cakes, specialty cakes, gateaux, and torten. The students will then combine their imagination and knowledge to create plated desserts.  They will learn how to gather all of their misen place together, create a design of their own, and enter competitions.  The course will emphasize form, formula development, and presentation of classical pastries.  This course introduces students to the principles involved in tempering chocolate, creating chocolate sculptures, forming simple centerpieces and preparing chocolates and other confections with soft, hard and liquid centers.  Students will also learn guidelines and offer helpful suggestions in the art of plate presentation using individual pastries and cakes as centerpieces.  The student’s imagination is the only limitation in dessert plating.  Frozen desserts, ice creams, sorbets, and chocolate temptations will also be introduced. Students will learn to use both traditional and contemporary production methods in creating confections by hand and with special equipment.  

Mixing whipped cream.

Brushing a pie top with egg-wash.

Filling mini cheesecakes.

Scaling ingredients.

Plating desserts

Lemon Tart and Blondie (White brownie)

Scaling out ingredients

Filling mini cheesecakes

Filling Mini cheesecakes

Beating eggs for a recipe

 Lemon squares with whipped cream and raspberries.

 Emily Wistar making classic linzer torte.

 Joe Hill glazing the Jewish apple cake.

 Jewish apple cake.

 Liz Maurer and Nicholas Spegel parbaking tart shells.

Kaila Sparks scaling out ground cinnamon

Pastry Arts 2

It is the goal of  the pastry arts class to introduce to a variety of dough, batters, fillings, and glazes with an emphasis on the formulas and skills involved in preparing unfilled and filled cookies, and tarts.  Topics to be covered include: methods of mixing, shaping, piping, baking, filling products.  Students will prepare sliced, dropped, piped, rolled, and bar cookies; fruit, nut and chocolate tarts: a variety of petit fours; and other bite size items.  This program introduces non-yeast, laminated dough and the preparation of pastry products using various methods of lamination, blending, creaming, foaming, and thickening.  Students learn to combine these methods into new products to create savory items and frozen desserts, and use basic finishing methods by applying glazes, filling pastries, creating simple sauces, and presenting products for service.  They will also study the fundamentals of heat transfer as applied to pastries by preparing creams, custards, soufflés, butter creams, meringues, and flavored whipped creams.  Additionally, students will taste and test products they create and complete. 

Catherine Mitchell rolling and cutting latice dough for pie.

Catherine Mitchell holding up a blueberry pie.



Pastry Arts 1

 

This course will give students the groundwork to pursue a career in the baking industry. Students will be exposed to various ingredients and mixing methods, scaling a recipe using various weights and measures, and equipment used in baking.  This course will focus on the range of baking ingredients in original, modified, and prepared forms as well as the theory and operation of large and small equipment used in bakeries and pastry shops.  Through tasking and testing, students learn to identify and select quality grains, dairy products, baking spices, flours, chocolates, fats, and oils used in the baking field.  Baking techniques introduce students to the functions of baking ingredients (such as yeast, flour and shortening) and mixing methods for dough, fermentation techniques, heat transfer methods and bread baking. 

Students are currently working on practice doughs to make bread.
Photographs coming soon.

Pastry Arts Semester One

Students are creating everything from bread dough in the intro class to laminating fresh puff dough to create turnovers, napoleons, and turnovers. As the students progress, we will soon be selling cakes and pies to the general public. Stay tuned for upcoming news and photos.