Looking for a Colorado baking and pastry school to help launch your profession?
Sweeten your career with real-world training at Escoffier’s baking and pastry arts school in Boulder, Colorado. The baking and pastry classes in our Diploma in Pastry Arts program can ready you for a wide range of career paths in this highly-desired, specialized field. As one of the best pastry schools in Colorado, if not in all the entire West, our student-centered education allows you to navigate your way through our curriculum in small classes led by field-experienced chef educators.
Hands-On, Personalized Learning
Classes along the diploma path at our baking and pastry school in Colorado synthesizes the science and artistry of the pastry arts in a state-of-the-art kitchen classroom where you can spend most of your learning experience applying your skills and knowledge to your unique creations. We help you explore your personal style and technique in your pastry and dessert preparation and presentation, including plating your desserts and pastries. Our small class sizes encourage one-on-one mentoring by our field-experienced pastry arts instructors so you can get the most from your education.
Specialized Pastry and Baking Skills
We do our best to simulate a real-world pastry arts setting to prepare you to reach your professional objectives beyond the classroom. To amplify your baking and pastry fundamentals, we emphasize more specialized areas such as baking artisan breads, creating and decorating cakes, exploring molecular gastronomy, learning to create signature desserts, and more. Through a well-rounded education in both the basic elements of the pastry arts and more finely-focused training, we hope to help you shape your personalized pastry path.
Central focuses of classroom learning include:
Building on the basic pastry arts foundation, this program helps students explore and hone their applied skills base through exposure to producing charlottes, Bavarians, custards, mousses, soufflés, meringues, frozen desserts, light desserts, holiday classics, chocolate decorations, sugar work, sauces and fillings. Students also produce wedding cakes. A required 180-hour externship completed in a real industry setting enhances classroom coursework. Courses include:
Fundamentals of Baking and Pastry
This 6-week class begins with course work concentrating on food safety and sanitation in the professional kitchen. The importance of proper hygiene, food handling and storage, cleaning, pest control and HACCP in a food service operation are explored. The national ServSafe® exam is administered as part of this course.
Establish an understanding of the principles of the following patisserie practices: frozen desserts, meringues, soufflés, sponge cake elements, cake assembly and decoration, mousses and bavarians, garnishes, and plating composition. This course also covers fruit desserts including poaching fruit, candied fruit, jams/marmalades, and pate de fruit.
Artisanal and Specialty Baking
Learn the principle methods and techniques of: pre-fermentation, biga, sponge, starting and maintaining a variety of sourdough starters, extended fermentation, the 10 steps of bread production, proper shaping, proofing and scoring, whole grain breads, Italian artisan breads, enriched breads, special occasion/holiday breads, puff pastry and laminated dough.
Global and Contemporary Cuisine
Explore the cultural differences of desserts as well as the history and importance of international baked goods from regions such as Latin America, North America, Europe, Africa and Asia. This course also includes an introduction to using molecular gastronomy in the pastry arts and contemporary dessert plating.
Industry Externship for Pastry Arts
Gain relevant, hands-on experience and explore career-path options by working in an approved food service establishment. All students are required to satisfy 225 working hours and complete other assignments to fulfill their externship commitment as part of their graduation requirements.
Pastry Arts Curriculum
The diploma in Pastry Arts program lays the foundation for a comprehensive understanding of pastry and baking skills and knowledge. The diploma path prepares students to take on entry-level roles as a baker, pastry assistant or assistant pastry chef in a variety of food service settings. From our patisserie courses in Texas to our classes in pastry arts in Colorado, an integrated approach blending lectures, demonstrations, hands-on baking experiences and evaluations is applied throughout each pastry arts program.