Pastry Arts 27 week Program— A Sweet Future
Pastry Arts is an effective route to building your pastry and baking skills. Our programs cover essential baking and pastry techniques and methods, from classic French pâtisserie and confections, to plating restaurant style desserts.
Career Building Programs
Pastry Arts feeds your passion, is fast, and hands-on. We will show you how to develop your sensibilities and philosophy about pastry, baking techniques, ingredients, and presentation.
Well-trained pastry cooks may find career opportunities in restaurants, catering companies, coffee shops, hotels, cafes, and artisan bakeries. We are here to help you create the career of your dreams.
Pastry Program Details
Intensive Pastry Curriculum
Pastry Arts curriculum is broad and intensive. You will be taught the important formulas for such basic building blocks as pâte à choux, pâte brisée, and pastry cream. Pastry is both an art and a science. At the Auguste Escoffier School of Culinary Arts we balance, integrate and teach both of these important concepts. Our pastry curriculum helps you develop skills that are applied again and again, as you create more challenging pastries and desserts throughout the program.
Excellent Teaching Staff
Our Pastry Arts instructors are very knowledgeable at their craft. Their in-depth expertise, professionalism, and personal attention are central to developing your pastry skills and helping you realize your potential. Our instructors’ talents are strong in both the chemistry and artistry of pastry. Bottom line — they are passionate about pastry, baking and your education.
Small Class Size
You remain with the same typically 16-person cohort throughout either Pastry Arts Program.
The best way to learn pastry creation is by doing. You prepare a wide variety of pastry items and desserts each day, working closely with fellow students and your cChef iInstructor. You taste everything, learning to refine your skills, learning what it takes to get outstanding results, and working toward culinary artistry.
Career Placement Available
Our Career Services Team is diligent and thorough, providing resume development and updates, letters of introduction, networking, and weekly job emails. Call, email, or stop by the school anytime; we are here for you.
Pastry Arts Curriculum
Our Pastry Arts curriculum is broad and intensive. You produce a variety of pastry and baking items each day. The lessons continually increase in complexity of skills and technique.
Profile of a Typical Day
Pastry Arts begins with a lecture and discussion about the day’s lesson.
You work individually or with a partner to build and create the finished products.
Tasting together is an important and unique part of your pastry education. You and your classmates explain, critique and evaluate each item for flavor, texture, and artistry.
The last job of the day is thoroughly cleaning the kitchen, a critical component of any professional kitchen.
Techniques and Methods
Pastry Arts is based on the fundamentals of classic pastry and baking techniques, methods, and terminology. Our curriculum is designed to help you develop skills that are applied again and again as you create more challenging pastries and desserts and practice contemporary plating styles. To successfully work in a pastry kitchen, it is essential to understand scaling, proper use of equipment, proper temperature of ingredients, and how to assemble a meticulous mise en place.
Pastry Arts’ focus on palate development is a key part of the Escoffier learning experience. You taste everything you make. You experience the importance of flavor, its subtleties, harmonies, and contrasts. Everything we teach — techniques, methods, menu development — begins and ends with tasting.
Product Identification and Usage
Chocolate — semisweet, unsweetened, and bittersweet. Flours — pastry, all-purpose, and cake. They look similar but you need to understand the distinctions of usage, taste, and functionality. Pastry Arts takes this analytical and practical process seriously across all categories of baking ingredients and products.
Think of the words “pâte brisée and pâte sucrée.” These terms are used in pastry kitchens around the world. In Pastry Arts, we stress the importance of building your pastry vocabulary, acquired naturally in the baking process each day. Your ability to communicate the universal language of the pastry kitchen is vital to your success.
Written and Practical Exams
The Auguste Escoffier School of Culinary Arts uses quizzes and written and practical exams as educational tools. The Chef instructors give you great thorough feedback on your practical exams to measure your progress. The practical exams also mirror a typical working interview for a job.
Student Bakery / Bake Sale
You participate in producing a community supported bake sale. It is a multi-dimensional process that includes theme, menu, baking, plate presentation, packaging, pricing, decorations, menu labels, drink selection, table setting, service, timing, and budget. This comprehensive exercise teaches you the logical steps necessary to create, market, and sell great tasting and looking pastry items.