Baking and Pastry
The word “pastries” suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other sweet baked products are called pastries. Common pastry dishes include pies, tarts, quiches and pasties. Baking and pastry arts bachelor’s degree programs are most commonly available at culinary arts schools, as well as some 4-year colleges and universities. Courses in baking and pastry arts prepare students for careers as pastry and bakery managers. Coursework covers baking and pastry techniques as well as kitchen and restaurant management skills, including the following: What we study?- Introduction to baking and pastry arts, chemistry of baking
- Artisan breads
- Wedding cake design
- Chocolates and confections, cookies, tarts and pastries
- Restaurant management, nutrition and menu planning
- Sanitation and food safety
- Introduction to Cake Making and Piping
- Piping Techniques, Flowers
- Learning the Art Behind Chocolate Truffle
- Understanding Red Velvet Cake and Garnishing etc.
- Mudcake
- Swiss Buns
- Creme Caramel
- Masala Buns etc.
- Royal Pistachio Cake
- Nutty Carrot Cake
- Christmas Cake
- Earl Grey etc.
- Introduction to Fondant
- Fondant Flowers, Fruits, and Vegetables
- Fondant Characters (Animals)
- Human Figuring etc.
- Introduction to Chocolate and Compound
- Understanding Coverture and Tempering
- Learning Layer Chocolates
- The Art of Making Bon Bons etc
- Kitchen Helper – cleans and sanitizes kitchen equipment; assists in basic food preparation; receives and stores products in kitchens.
- Plant Bakers – work for bread factories, using machinery to produce bread and pastry products.
- Pastry chefs could work for any of the following: Hotels. …
- Line Chef. Most future pastry chefs start their careers as a line chef or prep cook. …
- Assistant Pastry Chef. …
- Executive Pastry Chef.