10 Weeks Program 2020

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10-week French Pastry & Baking Certificate Program by Chef Stéphane Tréand 10 classes of 3 full Days : Tuesday, Wednesday, Thursday, 8am - 4pm August 18 - 20, 2020: Travel Cakes/Tea pastries: Travel Cakes, (Gâteaux de voyage), Madeleines, Cannelés, Apple Brittany Cake, Fruit Financiers, Nutty Bar, Cassis Macarons, Lemon Pound Cake, Pecan Chocolate Brownies, Pistachio Caramel Moelleux. August 25 - 27, 2020: Viennoiserie/Breakfast Pastries: Croissants, Chocolate Croissants, Caramel Braid, Kouign-Amann, Pain au Lait, Brioches, Raisin Rolls, Brioche Nanterre, Puff Pastry, Apple Turnovers, Palmiers. September 1 - 3, 2020: Traditional and Modern Cakes & Tarts: Lemon Meringue Tart, Almond Pear Tart, Revisited Black Forest, St. Honoré, Fruit Season Fresh Rustic Tart. September 8 - 10, 2020: Petits Fours/Miniatures Pastries: Mini Eclairs, Caramel Choux, Parisian Macarons, Coconut Rocks, Almond Tuiles, Chocolate Diamants Sablés, Mango Pain de Gènes, Opéra, Mini Fruit Tarts, Checkerboard Sablés September 15 - 17, 2020: Plated Desserts & Verrines: Individual Verrines (Fresh pastry served in a small glass), flavors, textures and colors will be the subject of this class, mise en place and creation of plated desserts, sauce, Coulis, restaurant style modern pâtisserie. September 29 - October 1, 2020: Chocolate Bonbons/Confectionary: Chocolate tempering techniques, Chocolate Ganache Bonbons (hand dipped chocolate), Colorful Molded Bonbons, Specialty Truffles, Nuts Mendiants, Caramels, Pâtes de Fruits, Marshmallows, Nougat. October 6 - 8, 2020: Petits Gâteaux/Classic French individual Cakes: A variety of individual cakes in the French tradition, from the classics to the trendy. Combinations petits Gâteaux. Dômes, Layer cakes, different shape and molds. Exceptional! October 13 - 15, 2020 : Artistic Chocolate Showpieces: Creation of elegant chocolate showpieces for Pastry Buffet Display. Chocolate Flowers in creative presentations. Many different techniques: molding, cutting, shaping to build cocoa butter, coloring decoration elements. October 20 - 22, 2020: Entremets / Modern French Pâtisserie: Entremets (French Layer Cakes), Modern-style mirror glazed cakes, Different flavors and textures. A fundamental and essential, pure French pastry class. October 27 - 29, 2020: Artistic Sugar Showpieces: How to make a stunning artistic sugar piece using different techniques like pulled and poured sugar, airbrush on pastillage. Sugar flowers and Ribbons, all sugar decorations used in French Pâtisserie presentation. 3057 Edinger ave., Tustin, CA 92780 www.thepastryschool.org .

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International Baking and Pastry
International Baking and Pastry IBP101C – LOWER DIVISION CERTIFICATE PROGRAM DAY/EVENING PROGRAMS CIP CODE: 12.0501 SOC CODE: 51-3011 C Columbia Campus total instructional hours 1080 total semester credit hours* 37 5 approximate weeks to complete – day 61 (including holidays and scheduled breaks) approximate weeks to complete – eve 74 (including holidays and scheduled breaks) *The listing of credit hours is not meant to imply that credits can be transferred into college or other private career school programs. Transfer credits are at the sole discretion of the receiving school. program objective The program’s objective is to develop graduates who are “Industry Ready”; This approach to education not only produces technically skilled students, but confident, competent and with a sense of urgency. Graduates are prepared to also well rounded graduates who are prepared to be professional members of the enter the foodservice industry in a variety of entry level positions. The program’s communities in which they live and work. educational approach to this objective includes the following: Students will be required to complete out-of-class assignments in each course, • Provide students with the proper balance of theory and practical except externship. application of the baking and pastry arts. • Provide students with a qualified, meaningful, well managed experiential learning opportunity. • Provide student with an opportunity to participate in community events and services. lecture lab externship total total number course hours hours hours hours
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