If you'd like to take your baking and Patisserie education further sign up for one of our 10 Class Ongoing Series Programs where you'll begin your journey of becoming an accomplished baker. Classes are 3 hours in length with 2 - 4 classes per month, Monday through Saturday. Classes rotate monthly allowing students to take the full course at their convenience.
Baking 101 The Series - Explore the magic of baking in this hands on series where you will learn the fundamentals to baking well. Learn what equipment you need, how to stock your pantry, all about yeast and leavening agents, the different types of dough, cakes and cookies; what the different baking techniques are and when to use them. Classes include: Fundamentals of Baking, Taming the Yeast Monster, Danish, Croissants, Puff Pastry, Phyllo Dough, All About Pies, Tarts and Tartlets, The Art of Cookies and Butter Cakes.
Bread 101 The Series - Explore the magic of bread baking in this hands on class where you will learn the fundamentals to baking well. Learn what equipment you need, how to stock your pantry, all about yeast and leavening agents, the different types of dough; what the different baking techniques are and when to use them. Classes include: Fundamentals of Baking, Taming the Yeast Monster, Artisan Breads, Flatbreads, Sweet Yeast Doughs and Baking Powder Breads, Sweet Rolls, Dinner Rolls, Quick Breads, Croissants and Danish.
The Elements of Cake Baking - There is more to baking a cake than just opening a box. Learn the elements of baking cakes from box to scratch. You'll learn hands on the how to and what not of cake baking in the following classes: Fundamentals of Baking, Boxed Cakes, Butter Cakes, Sponge and Genoise Cakes, Foam Cakes, Chiffon and Angel Food Cakes, Pound and Bundt Cakes, Frostings Icings and Glazes, Basic Assemling and Decor I and II.
The Art of Pastry - The art of making pastry is a time honored tradition. Beautiful to behold and equally delicious, the magic of pastry is undeniable. You'll learn hands on the the artistry behind the world of patisserie in the following classes: Pate Feuilletee I and II, Meringues, Pate a Choux, Tartlets, Danish, Phyllo and Strudel, Petite Fours, Custards, Puddings and Mousses, Souffles.
There are no classes schedule for Baking Series