Professional Pastry Class Outline
Part One: Professional Pastry
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Class 1: |
Outline, Introduction to Formulas & Measurements, Equipments, Basic Syrups, Bases & Sauces |
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Class 2: |
Cookies - Types & Makeup Methods (Chocolate Chip, Sugar, Oatmeal Raisin, Peanut Butter, Gingersnaps) |
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Class 3: |
Understanding Gluten, Soft vs Hard Flour, Quick Breads, Corn Breads & Muffins |
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Class 4: |
Doughnuts, Fritters, Pancakes & Waffles |
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Class 5: |
Understanding Yeast Dough - Various Yeast Breads |
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Class 6: |
Yeast Breads - Part 2 |
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Class 7: |
Short Dough & Pies, Fillings |
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Class 8: |
Tarts & Tartlettes |
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Class 9: |
Pate a Choux - Cream Puffs, Eclairs, Swans, Paris-Brest, St Honore, Croquembouche, Diplomat |
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Class 10: |
Basic Sugar & Chocolate Garnishes, Plating Techniques - Finals (You will bring a finished dessert & have to do 3 platings with garnishes) |
Part Two: Professional Pastry
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Class 11: |
International Cookies & Petits Fours Secs (Langues-de-Chat, Linzer Bars, French Macaroons, Madeleines) |
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Class 12: |
Laminated Breads - Croissant, Danish & Classic Fillings |
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Class 13: |
Puff Pastry - Cream Horns, Palmiers, Sacristains, Allumettes, Turnovers, Napoleons |
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Class 14: |
Meringues & Dacquoise - Gateau Concord, Marjolaine |
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Class 15: |
Custards, Puddings, Mousses, Bavarians - Chocolate Marquis |
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Class 16: |
Strudel & Phyllo Doughs - learn how to stretch strudel dough for Apple Strudel, Baklava |
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Class 17: |
Cake Baking - White Cake, Pound Cake, Genoise, Chiffon, Devil's Food, Angel Food |
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Class 18: |
Cake Class - Part 2 |
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Class 19: |
Chocolate - tempering, molding, truffles, dipping |
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Class 20: |
Chocolate - part 2 - assembly, chocolate transfers, pate glace (Finals) |
Part Three: Professional Pastry
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Class 21: |
Frozen Desserts (Fruit base vs Custards) & Souffles (Hot & Cold) |
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Class 22: |
Marzipan, Nougat, Pastillage |
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Class 23: |
European-style Cakes/Tortes - Part 1 |
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Class 24: |
European-style Cakes/Tortes - Part 2 (Dobos Torte, Opera Cake, Sacher Torte etc.) |
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Class 25: |
Master Sugar Class |
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Class 26: |
Master Chocolate Class |
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Class 27: |
Petits Fours Glace |
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Class 28: |
Tiered Cakes - Part 1 |
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Class 29: |
Tiered Cakes - Part 2 |
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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.
Winter Session
Begins Monday, February 6, and meets every Monday from 9am-2pm.
Winter 2012 Single Payment Option
$4,995 Due upon enrollment. Includes $200 non-refundable registration fee.
Winter 2012 Installment Plan Option
$5,195 Includes $200 non-refundable registration fee.
$1.750 Pro Pastry Winter 2012 - Installment Plan - Part 1 - Due by Orientation or upon enrollment.
$1,750 Pro Pastry Winter 2012 - Installment Plan - Part 2 - Due before class #11
$1,695 Pro Pastry Winter 2012 - Installment Plan - Part 3 - Due before class #21
Register today!
Click below to sign up for our Pro Pastry progam.
For more information on
upcoming classes at ACE:
Call us today at:
(818) 887-CHEF