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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