Module #1 Introduction to Advanced Pastry Techniques Overview of the course, importance of advanced pastry techniques, and setting goals for the course
Module #2 Advanced Ingredient Knowledge In-depth understanding of various ingredients, including alternative sweeteners, specialty flours, and high-end chocolates
Module #3 Advanced Yeast Doughs Exploring complex yeast doughs, including laminated, prefermented, and artisanal breads
Module #4 Croissant Production Mastering the art of croissant production, including layering, rolling, and proofing techniques
Module #5 Danish and Puff Pastry Creating intricate Danish pastries and mastering puff pastry techniques
Module #6 Cake Decoration and Design Advanced cake decoration techniques, including fondant, ganache, and sugar work
Module #7 Gâteaux and Tortes Creating complex multi-layered cakes, including genoise, joconde, and opera cakes
Module #8 Mille-Feuille and Napoleons Mastering the art of creating intricate pastries, including mille-feuille and napoleons
Module #9 Choux Pastry and Éclairs Creating pâte à choux and mastering éclair production, including fillings and toppings
Module #10 Cream Puffs and Profiteroles Mastering the art of creating cream puffs and profiteroles, including fillings and presentation
Module #11 Gelato and Sorbet Creating artisanal gelato and sorbet, including flavor development and texture manipulation
Module #12 Chocolate Confections Mastering the art of creating handcrafted chocolate confections, including truffles and bonbons
Module #13 Sugar Work and Pulled Sugar Creating intricate sugar decorations, including pulled sugar and blown sugar techniques
Module #14 Cake Sculpting and Modeling Mastering the art of creating 3D cake sculptures and models, including sculpting and finishing techniques
Module #15 Marzipan and Gum Paste Creating intricate marzipan and gum paste decorations, including modeling and sculpting techniques
Module #16 Advanced Fruit Preparations Mastering the art of preparing fruits for pastry, including glazing, poaching, and arranging
Module #17 Nuts and Seeds in Pastry Exploring the use of nuts and seeds in pastry, including flavor pairing and textural elements
Module #18 Pastry Design and Architecture Mastering the art of designing and building intricate pastry structures, including Wedding cakes and showpieces
Module #19 Entrepreneurship in Pastry Turning your passion into a business, including marketing, pricing, and customer service strategies
Module #20 Food Safety and Sanitation in Pastry Understanding the importance of food safety and sanitation practices in a pastry kitchen
Module #21 Working with Alternative Ingredients Exploring the use of alternative ingredients in pastry, including gluten-free, vegan, and sugar-free options
Module #22 Plating and Presentation Mastering the art of plating and presenting pastries, including garnishes and visual appeal
Module #23 Pastry Menu Development Creating menus for pastry shops, restaurants, and special occasions, including menu engineering and pricing strategies
Module #24 Wine and Beverage Pairing in Pastry Exploring the art of pairing wine and beverages with pastries, including flavor profiles and texture interactions
Module #25 Course Wrap-Up & Conclusion Planning next steps in Advanced Pastry Techniques career
