24 MonthsCourse Schedule
Monday - Friday
|Morning||9:00 AM - 1:00 PM|
|Afternoon||2:00 PM - 6:00 PM|
|Evening||7:00 PM - 11:00 PM|
During the second year, students will develop their artistry creating sugar and chocolate confections, special cakes, showpieces for competitions and events and finally exploring the vanguard trend of different parts of the world. The completion of the program will culminate with an internship, participating in actual public food service operations in preparation for their future careers. Possible sites include the Institutes own restaurant L'Ecole or operated practicum educational facilities, hotels, restaurants, country clubs, resorts, casinos, spas and food service providers.
General Education, an important aspect of higher learning and a valuable asset in today's highly competitive world, is represented by general education coursework designed to ensure that students have the cognitive abilities crucial to their success in the workplace.
The focus of this program is to cross train students in the art of pâtisserie and baking, introducing students to skills and techniques that will give them the greatest flexibility in the job market and future promotions. This program prepares students for entry to mid-level employment opportunities in the professional food service industry and management areas including pastry chef, assistant pastry chef, retail cake decorator, retail pastry chef and baker.
After completion of the degree in Professional Baking and Pastry, students are welcome to take the American Culinary Federations Certified Baking Examination.
Introduction To Pâtisserie
This course introduces the techniques and concepts required in the production of pastries and dessert. Students will learn a variety of methods including blending, creaming, foaming and thickening. Students will be introduce to the production of basic building blocks like noise and sponges, simple fillings like pastry cream, almond cream and frangipane, and will develop their skills in the production of traditional pies and tarts.
Viennoiserie And Laminated Dough
This course provides students with the knowledge and skills require for the production of laminated dough and classical French Viennoiserie products. Products covered include Danish dough products, croissants, brioches, pain au chocolat and puff pastries. Emphasis is placed on mixing techniques, controlled fermentation, ingredients recognition and hand shaping skills.
This course will develop students knowledge of industry-accepted standards of food safety and technologies. Students will gain practical experience under the instructors supervision to observe and grade sanitation practices and overall condition of an ongoing culinary laboratory classroom including purchasing area. This course emphasizes knowledge of the rules and regulations governing food safety as well as practical application of this knowledge in food service management. This course leads directly to students acquiring a nationally recognized Sanitation Certification.
Purchasing, Product Identification
Proper selection of inventory and documentation of raw materials are critical to the success of the food service operation. From this lecture and hands on laboratory students demonstrate knowledge of procurement process applicable to the hospitality industry, as well as a working knowledge of culinary mathematics as it applies directly to food costing. Emphasis is placed on profit planning through menu planning, the control cycling and forecasting. Purchasing automation, computerized purchasing and HACCP systems will be explored.
Nutrition And Sensory Analysis
Emphasis is on the fundamentals of nutrition, the function of nutrients and the importance of a well balanced diet. Students will review special diets (low sodium, low fat, low calorie, allergies and vegetarian) as well as the effects of additives and preservatives in food. This course explores the sensory analysis of food for the production of flavorful and nutritional menus.
Introduction To Baking
This course explores the fundamental concepts and techniques required for the production and presentation of baked products. Students are instructed in the fundamentals of baking science, terminology, equipment, ingredients, weights and measurements, formula conversion and costing of recipes. Products covered include commercially yeasted breads, rolls and savory breads and gluten free products.
This course allows students to continue to develop the technical skills to produce classical French pastries and desserts. The students will have the opportunity to gain practical experience in the production of classics like crême brûlée, éclairs, cream puff, Paris-Brest and other pâte á choux desserts.
Purchasing And Stocking
This class stresses the procurement process concentrating on food identification, food specification and evaluation of quality and quantity in food purchasing and stocking. Topics include identification of inventory categories, receiving procedures, legal issues, issuing criteria, storage control, cost controls and pricing strategies. Students will be introduced to computer programs relevant to purchasing procedures
International Pâtisserie, Custards, Fillings And Creams
This course is designed to provide the students with the knowledge and techniques required for the production of puff pastry, mousses, crême bavaroise, meringues and fillings and custards using various ingredients and combinations. Special emphasis is placed on the study of ingredient functions, products identifications for the creation of various classic and original combinations.
This course focuses on the elements of modern dessert consumption, using a variety of traditional and modern plating techniques. Emphasis is placed on developing the skills and knowledge for a complete understanding of all the components of plated dessert production, from the design of a dessert to the flavor, texture, portion and final presentation.
Introduction To Cake Formulas And Assembly Techniques
This course will introduce students to the skills and knowledge of producing cakes, butter creams and icing. Each student will have the opportunity to gain practical experience in the proper mixing methods, assembling, finishing and decoration of cakes with various fillings and icings.
This course is designed to provide the opportunity for students to develop the knowledge and basic techniques already acquired in the previous patisserie courses and to explore new design concepts and the latest technologies for the assembly of desserts.
Chocolate And Confections
This course introduces students to the principles involved in tempering chocolate, hand-dipped and molded pralines and truffles production, chocolate sculptures and simple centerpieces utilizing different chocolates, fillings and decoration techniques. Emphasis is placed in the techniques of different qualities in chocolates, methods to increase productivity and the use of traditional and contemporary methods in creating confections by hand and with specialized equipment.
One of the most important responsibilities of culinary professionals is managing people. This curse reviews the knowledge and behaviors necessary for a supervisors role. Topics include the central position of a supervisor as a manager, quality management, effective communication, and motivation to workers, evaluating and disciplining employees, effective training strategies and evaluation of change. Also included in this course are the principles of human resources management in the workplace, including planning and delegating.
This course is provides students with advanced methods of creating various sugar showpieces and develop skills in decorations made with pastillage, poured, pulled and blown sugar. Through demonstration and practical experience, students will have the opportunity to develop their artistic talents in the creation of candies, showpieces, amenities and centerpieces.
Special Events Cakes
This course focuses on the concepts, procedures and techniques necessary to produce elaborate celebration cakes. Emphasis is on developing skills in the area of piping and construction using fondant, gum paste, royal icing and various buttercreams. Topics to be covered include comparison of classical and modern preparations.
This course builds on the techniques and a principle of baking demonstrated in previous courses and further develops the knowledge of regional and international ingredients used in the production of bread. Production includes a variety of flat breads, cheese breads, sourdough products, pandebono, Irish soda bread, focaccia, and yucca bread among many international products.
This hands-on course builds on the techniques and principles presents in previous dessert production with an emphasis on the production of frozen desserts, ice cream, sorbets and parfaits. Students will explore the science and techniques necessary to produce classical frozen desserts for application in bombes, platted desserts, cakes and entremets.
Entremets And Petit Gateaux
This course focuses on the principles of design and advanced techniques of creating entremets and petit gateaux. Students will develop the skills and techniques for the creation of molded pieces for buffets, display and carts focusing on the products that are classic and contemporary.
Buffet Showpieces Design
This course is designed to further develop the artistic talent and creativity of the student while creating original pieces for special occasions or competitions. Emphasis is on the planning, designing, and preparation of showpieces and amenities using various sweets and savory mediums like chocolate, pastillage, nougatine and cooked sugar.
This course will explore the modern trends and techniques in the pâtisserie industry. Students will be introduced to the vanguard and avant-garde concepts and techniques, mastering the uses of liquid nitrogen, emulsifiers, spherification, creating foams and powders and developing the concept of decontructivism in the production of pastries. At the end of this course students will comprehend the artistic component of culinary activity and how to manipulate the mechanism of the perception of taste and flavor to produce modern and original creations.
This course that emphasizes accepted standards and techniques of expository writing, logical thinking, and reading with literal and critical comprehension. Students are expected to write coherent, unified prose, develop a thesis statement, arrange main ideas and supporting details.They will develop the skills to use effective vocabulary, conventional sentence structure and standard American English grammar and usage.
This course provides a comparison of different roles, interests, opportunities, contribution and experiences in social life, specifically in the culinary field. Topics include race, ethnicity, gender, sexual orientation, class and religion. Upon completion, students should be able to analyze how cultural and ethnic differences evolve and how they affect the development of personality, values and their influence on food.
In this class we will talk about mathematics and how they are applied in the culinary arts. Cooking well is an art in which the difference between an exquisite dish and one not very well elaborated lies in the correct and accurate measurement of the ingredients, that is, the application of mathematics to carry out the recipe to perfection. We will discover not only the importance of carrying out the measures properly, but also the importance of converting measures from one system to another to make a succulent preparation. Guaranteeing the performance, taste, consistency and cost.
In your life, no matter your occupation, at some point you will be asked to deliver a presentation. In order for you to be an effective speaker, your communication, verbal, nonverbal, and written must be consistent. Master of the skills used in public speaking will greatly enhance your chances of being understood. An effective presentation includes good content, organization, delivery, audience, and analysis. These are the tools that you will be evaluated on during the course. In addition, the information you will learn will assist you in becoming a more critical consumer of information.
This course will present the student with an analysis of the legal, operational, and psychological considerations in recruiting, selecting, hiring, training, compensating, developing, disciplining, evaluating, and terminating employees. Other topics will include workforce demographics, employee illiteracy, substance abuse in the workplace, affirmative action, workers with disabling conditions, workforce stress, human resource planning, collective bargaining, and safety and equity considerations. Students will also analyze cases, solve actual or simulated personal problems, and investigate successful practices in these areas.
The students will learn how to analyzed policies of commercialization of a product in the hospitality operation as we recognize how companies manage necessities to compete effectively in a dynamic, global environment. This course examines our present-day marketing system from a managerial point of view and has a current events component to help emphasize the marketing principles in today’s business world.Subjects covered include consumers, market research and target markets, feasibility analysis, products, promotion, channels of distribution, pricing, international marketing and use of technology in marketing.
This course is designed to provide students with hands-on experience in both front and back operations working on restaurant, bakery and / or bakery shifts. Students may choose to explore additional sites approved by the school. It is an opportunity to apply your theoretical and practical knowledge in a realistic environment, while working with industry professionals. Upon completion of this course, students must have the necessary skills to begin their careers in the bakery and pastry industries in an entry to middle level position.