Curriculum

The Professional Bakeshop

Food Safety & Sanitation, Weights & Measures, Exploration of Baking Ingredients, Principles/Science of Baking

Breads

Quick Breads, Lean Yeast Breads, Enriched Yeast Breads, Artisan bread baking

Pastry Arts

Puff Pastry, Croissant, Danish, Pate a Choux, Pies & Tarts, Sponge Cakes, Layer Cakes, Cream & Spice Cakes, Cupcakes, Cookies & Specialty Cookies, Pound Cakes, Macaroons, Merengues, Mousses, Custards & Creams

Specialty Desserts

Molded Chocolates & Chocolate Truffles, Mousse Cakes

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Pastry–Sweet & Savory (Manhattan)

Learn savory and sweet applications for the best pies, tarts and quiche ever!

Knowing the right technique and baking skills make the most memorable dishes possible, even for the “non-baker”.

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Teens Baking Camp (Manhattan)

A dream come true for the aspiring young baker!

this class will teach many of the same skills that we cover in our professional baking & pastry arts program.

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