Part 1 Professional Pastry
Class 1 Outline, Introduction to Formulas & Measurements, Equipments, Basic Syrups, Bases & Sauces
Class 2 Cookies - Types & Makeup Methods (Chocolate Chip, Sugar, Oatmeal Raisin, Peanut Butter, Gingersnaps)
Class 3 Understanding Gluten, Soft vs Hard Flour, Quick Breads, Corn Breads & Muffins
Class 4 Doughnuts, Fritters, Pancakes & Waffles
Class 5 Understanding Yeast Dough - Various Yeast Breads
Class 6 Yeast Breads - part 2
Class 7 Short Dough & Pies, Fillings
Class 8 Tarts & Tartlettes
Class 9 Pate a Choux - Cream Puffs, Eclairs, Swans, Paris-Brest, St Honore, Croquembouche, Diplomat
Class 10 Basic Sugar & Chocolate Garnishes, Plating Techniques - Finals (You will bring a finished dessert & have to do
3 platings with garnishes)
Part 2 Professional Pastry
Class 11 International Cookies & Petits Fours Secs (Langues-de-Chat, Linzer Bars, French Macaroons, Madeleines)
Class 12 Laminated Breads - Croissant, Danish & Classic Fillings
Class 13 Puff Pastry - Cream Horns, Palmiers, Sacristains, Allumettes, Turnovers, Napoleons
Class 14 Meringues & Dacquoise - Gateau Concord, Marjolaine
Class 15 Custards, Puddings, Mousses, Bavarians - Chocolate Marquis
Class 16 Strudel & Phyllo Doughs - learn how to stretch strudel dough for Apple Strudel, Baklava
Class 17 Cake Baking - White Cake, Pound Cake, Genoise, Chiffon, Devil's Food, Angel Food
Class 18 Cake Class - part 2
Class 19 Chocolate - tempering, molding, truffles, dipping
Class 20 Chocolate - part 2 - assembly, chocolate transfers, pate glace (Finals)
Part 3 Professional Pastry
Class 21 Frozen Desserts (Fruit base vs Custards) & Souffles (Hot & Cold)
Class 22 Marzipan, Nougat, Pastillage
Class 23 European-style Cakes/Tortes - part 1
Class 24 European-style Cakes/Tortes - part 2 (Dobos Torte, Opera Cake, Sacher Torte etc.)
Class 25 Master Sugar Class
Class 26 Master Chocolate Class
Class 27 Petits Fours Glace
Class 28 Tiered Cakes - part 1
Class 29 Tiered Cakes - part 2
Class 30 Individual Final Project, Judging & Graduation
*There will be guest instructors throughout the course of the program.
The ACE Professional Pastry Program is limited to 10 students per section and includes 30 in-class sessions & complete school uniform (monogrammed chef’s coat, chef’s pants, skull cap & apron). A certificate will be awarded at the completion of each 10-week segment. A Grand Diploma is awarded to those who complete all three 10-week segments and pass the completed final project.
Spring AM Session begins Tuesday, June 14, and meets every Tuesday from 9am-2pm.
Spring PM Session begins Thursday, June 16, and meets every Thursday from 6-11pm.
Spring 2011 Single Payment Option - $4,995 Due upon enrollment. Includes $200 non-refundable registration fee.
Spring 2011 Installment Plan Option - $5,195 Includes $200 non-refundable registration fee
$1,750 Pro Pastry Spring 2011 - Installment Plan - Part 1 - Due upon enrollment.
$1,750 Pro Pastry Spring 2011 - Installment Plan - Part 2 - Due before class #11
$1,695 Pro Pastry Spring 2011 - Installment Plan - Part 3 - Due before class #21
