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Apprentice Mode
10 Modules / ~100 pages
Wizard Mode
~25 Modules / ~400 pages

Pastry Arts
( 25 Modules )

Module #1
Introduction to Pastry Arts
Overview of the pastry arts industry, history, and principles
Module #2
Kitchen Essentials
Stocking a pastry kitchen, essential tools, and equipment
Module #3
Ingredient Identification
Understanding common ingredients, their uses, and substitutions
Module #4
Basic Pastry Doughs
Making and working with simple pastry doughs, such as pâte brisée and pâte sablée
Module #5
Cake Fundamentals
Understanding cake types, mixing methods, and basic cake recipes
Module #6
Cake Decoration I
Basic cake decoration techniques, including icing and topping preparation
Module #7
Bread Basics
Understanding yeast, dough development, and basic bread recipes
Module #8
Baguettes and Artisan Breads
Crafting traditional French baguettes and artisan breads
Module #9
Croissants and Danish Pastries
Laminating and making flaky, buttery croissants and Danish pastries
Module #10
Tarts and Quiches
Making and filling pastry crusts for sweet and savory tarts and quiches
Module #11
Pies and Cobblers
Making and filling single-crust pies and cobblers, including sweet and savory fillings
Module #12
Cake Decoration II
Advanced cake decoration techniques, including fondant and sugar work
Module #13
Chocolaterie I
Working with chocolate, tempering, and basic chocolate confections
Module #14
Chocolaterie II
Advanced chocolate techniques, including molding and dipping
Module #15
Marzipan and Sugar Modeling
Working with marzipan and creating sugar models for cake decoration
Module #16
Wedding Cakes and Showpieces
Designing and executing multi-tiered wedding cakes and showpieces
Module #17
Dessert Presentation
Visual presentation and plating techniques for desserts
Module #18
Menu Planning and Cost Control
Creating menus, controlling costs, and managing inventory
Module #19
Special Dietary Needs
Accommodating special dietary needs, including gluten-free, vegan, and sugar-free baking
Module #20
Food Safety and Sanitation
Maintaining a safe and sanitary pastry kitchen environment
Module #21
Pastry Business Operations
Managing a pastry business, including marketing, sales, and customer service
Module #22
Advanced Pastry Techniques
Exploring advanced techniques, including sugar pulling and blown sugar
Module #23
International Pastry Influences
Exploring international pastry traditions and techniques
Module #24
Cake Design and Styling
Designing and styling modern cakes for special occasions
Module #25
Course Wrap-Up & Conclusion
Planning next steps in Pastry Arts career


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