Help Icon

CKG8300

Course
CKG8300
Course Title
Baking and Pastry Boot Camp

Description

Whether you're an amateur who has never felt comfortable baking or a seasoned baker, our dynamic 40 hour course is for you. Through hands-on baking and pastry demonstrations, you will learn the science behind baking, terminology and equipment that will make baking fun and creative. Optional: professional baking tool kit available for sale from the Charlotte Cooks website.

Objectives

Learn the skills taught in Baking and Pastry Arts School without obtaining an Associate's Degree.

Content

  1. Baking and Pastry Basics
    • Identify the various types of equiment used in a bake shop
    • Learn how to properly hold a knife, knife safety, uniform knife cuts
    • Learn the difference in types of flours
    • Food science behind baking - baking powder, baking soda, salt, temperatures, gluten
  2.  Pies and Galettes
    • Flaky and mealy pie crusts
    • Pie fillings
    • Savory pies
  3. Classic Cakes
    • Measuring dry and liquid ingredients
    • Creaming and folding mixing methods
    • Types of baking pans and preparing baking pans
    • Testing cakes for doneness
    • Proper cooling method
    • How to frost a cake from crumb coating to finishing
    • Cake storage
  4. Chocolates and Confections
    • History of chocolate from cacao beans to confections
    • Tempering chocolate
    • Fillings
    • Molding, piping and decorating
  5. European Cakes and Tortes
    • Gelatin-based cakes and tortes
    • Layered cakes and tortes
    • Syrups
    • Fillings
    • Finishing and decorating
    • Choux paste

Prerequisites

Purchase Baking Tool Kit or bring your tools from home.

Method of Instruction

  • Lecture
  • Demonstration
  • Class Participation/Hands-On

Evaluation

Student Survey