Pastry Arts Curriculum

Develop your philosophy about pastry & baking techniques

pastry banner left

pastry banner right

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.

Gainful Employment Disclosure

Intro

Central focuses of classroom learning include:

  • Baking science
  • Basic baking math
  • Cake production
  • Cookie dough production
  • Nutrition basics
  • Pie production

  • Plated dessert production
  • Purchasing practices
  • Quick bread production
  • Recipe conversions
  • Sanitation practices
  • Yeast dough production

Program Courses:

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 225-hour externship completed in a real industry setting enhances classroom coursework. Courses include:

Pastry Programs Accordion Left

Fundamentals of Baking and Pastry

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.

Patisserie

This course provides the context to understand 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 Pastries

This 6-week course provides the framework to understand the principles of the following methods and techniques: the methods of pre-fermentation, biga, and 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, and special occasion/holiday breads, puff pastry and laminated dough.

pastry accordion right

Global and Contemporary Cuisine

This course explores the cultural differences of desserts, as well as the history and importance of international desserts from regions such as Latin America, Spain, Portugal and Morocco, Italy, Africa, Asia, Caribbean and Germanic Countries. This course also includes instruction of molecular gastronomy and contemporary plated desserts. Students will study wine varieties. Taste evaluation of wine, cooking with wine and paring wines with desserts is also covered.

Industry Externship for Pastry Arts

Students gain relevant experience by working in an approved foodservice establishment. Students are required to satisfy 225 working hours and complete other required assignments to fulfill their externship commitment as part of their graduation requirements.

Testimonial

"Attending Auguste Escoffier School of Culinary Arts has directly contributed to my success."

"For me, the Chef Educators and courses built a foundation of knowledge, confidence and creativity. By working with people who did not attend pastry school, I have found that my experience at the school really did prepare me for my career. Other schools don’t offer students the ability to try different flavor profiles and really work on the presentation aspect and bringing your own personality into it. Because I had the opportunity to try anything in school, I was more confident in bringing different flavor profiles to my cakes and pastries in the shop. My coworkers would also look to me for on the job insights and information because of my schooling."

— Lezlie Mills Gibbs, Pastry Arts Graduate, Head Pastry Chef & Co-Kitchen Manager, La Pâtisserie by Luxe Sweets
Read More

Lezlie Mills Gibbs

"Attending Auguste Escoffier School of Culinary Arts has directly contributed to my success. For me, the Chef Educators and courses built a foundation of knowledge, confidence and creativity. By working with people who did not attend pastry school, I have found that my experience at the school really did prepare me for my career. Other schools don’t offer students the ability to try different flavor profiles and really work on the presentation aspect and bringing your own personality into it. Because I had the opportunity to try anything in school, I was more confident in bringing different flavor profiles to my cakes and pastries in the shop. My coworkers would also look to me for on the job insights and information because of my schooling."

— Lezlie Mills Gibbs, Pastry Arts Graduate, Head Pastry Chef & Co-Kitchen Manager, La Pâtisserie by Luxe Sweets