Help Icon

CKG8300

Course
CKG8300
Course Title
Baking and Pastry Boot Camp

Description

You asked for it, so we created it! Whether you're an amateur who has never felt comfortable baking or a seasoned baker who wants to take your skills to the next level, our dynamic seven-week Baking and Pastry Boot Camp is for you. Through hands-on baking and pastry chef demonstrations, you will learn the science behind baking, baking terminology and equipment from various pastry chef instructors that will make baking fun and creative.

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. Contact Charlotte Cooks for ordering information.

Method of Instruction

  • Lecture
  • Demonstration
  • Class Participation/Hands-On

Evaluation

Student Survey