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Introduction to Pastry Arts
( 25 Modules )

Module #1
Introduction to Pastry Arts
Course overview, importance of pastry arts, and setting up a pastry kitchen

Module #2
Kitchen Essentials
Pastry kitchen equipment, tools, and ingredient overview

Module #3
Measuring and Mixing
Accurate measuring, mixing techniques, and ingredient functions

Module #4
Dough and Batter Fundamentals
Understanding dough and batter types, ingredients, and techniques

Module #5
Yeast Doughs
Introduction to yeast, fermentation, and yeast dough techniques

Module #6
Pastry Dough:Pâte Brisée
Making and working with pâte brisée pastry dough

Module #7
Pastry Dough:Pâte Sucrée
Making and working with pâte sucrée pastry dough

Module #8
Cake Fundamentals
Understanding cake types, ingredients, and techniques

Module #9
Genoise and Sponge Cakes
Making and assembling genoise and sponge cakes

Module #10
Butter Cakes and Tortes
Making and assembling butter cakes and tortes

Module #11
Creams and Custards
Making and using creams and custards in pastry

Module #12
Ganaches and Glazes
Making and using ganaches and glazes in pastry

Module #13
Fresh Fruit and Nuts in Pastry
Working with fresh fruit and nuts in pastry creations

Module #14
Flaky Pastry:Croissants and Danish
Making and laminating flaky pastry dough

Module #15
Cream Puffs and Eclairs
Making and filling cream puffs and eclairs

Module #16
Tarts and Tartlets
Making and filling tarts and tartlets

Module #17
Mille-Feuille and Napoleons
Assembling and decorating mille-feuille and napoleons

Module #18
Cake Decorating Fundamentals
Introduction to cake decorating techniques and tools

Module #19
Pastry Presentation and Plating
Presenting and plating pastry creations

Module #20
Menu Planning and Cost Control
Planning menus and controlling costs in a pastry kitchen

Module #21
Artisanal Breads
Making and shaping artisanal breads

Module #22
Chocolate Showpieces
Working with chocolate in pastry showpieces

Module #23
Wedding Cakes and Special Occasion Pastry
Designing and creating wedding cakes and special occasion pastry

Module #24
Petits Fours and Mini Pastries
Making and assembling petits fours and mini pastries

Module #25
Course Wrap-Up & Conclusion
Planning next steps in Introduction to Pastry Arts career

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