| |
|
National Pastry Chef School is one of first pastry schools in
San Diego, California. We offer small classes with a cap of 10
students
or less, with a tremendous amount of hands-on training preparing you
for your future as a pastry chef. Start your career here at National
Pastry Chef School.
We have extensive pastry classes
where you will learn all the pastry arts. When you choose
our pastry
school, you will learn to develop your talents as a professional pastry
chef and you can sample your own creations.
You must pass our Bakery classes
before you can choose our advanced pastry classes. |
Course 301 - Cakes with
Advanced Decorations - 70 hours
Students will be working with cakes generally categorized by their
main ingredient or flavoring. These cakes include cheesecake, chocolate
cake and various berry flavored cakes. Students will learn to make
other cakes categorized by their bakiing methods including chiffon
cake, flourless cake, and sponge cakes which are a component of assembled
decorated cakes.
Wedding cakes are a high profit item due to their extensive labor
time and low material cost. This can become a pastry chef business
for graduates who wish to specialize in taking orders from brides
by creating these cakes with delivery and service at weddings.
You will be
trained in all aspects of preparation for various wedding
cakes and their decorations.
Pastry Class Outline:
1. Cakes with Advanced Decorations
(A) Flavored cakes
(B) Tasteful Filling
(C) Wedding cake assembly
(D) Icing and glazing
(E) Weekly review and exams
|
Course 302 - Individual
Pastries - 40
hours
Individual pastries are recipes that contain multiple components and
include pre-made elements of short dough crust, sponge, or meringue
topped with layers of fillings including frangipane, ganache, buttercream,
lemon curd or jam. Students will learn how to decorate with or dipped
into
chocolate or fondant. You certainly will enjoy making and sampling
all of these delicious
pastries.
Pastry Class Outline:
2. Individual Pastries
(A) Petit fours
(B) Puff Pastry dough & Danish
(C) Weekly reviews & exams |
Course 303 - Fancy Frozen
Desserts - 30 hours
Pastry chef students will learn to create bombes which
are a type of frozen dessert made by lining a chilled mold with ice cream,
sorbet
or
sherbet
then filling it with a rich cream mixture. Coupes are taught on formulas
by French pastry masters, such as Car^eme and Escoffier. After learning
these desserts, you sure will be the envy of your friends for your new
talent.
Pastry Class Outline:
3. Fancy Frozen Desserts
(A) Bombes using molds
(B) Coupes with fancy decorations
(C) Specialty made and fancy ice creams
(D) Weekly review & Exams |
Course 304 - Complex
Custards and Mousses -
30 hours
Students will learn how to make hot charlottes which
are baked with a fruit filling and cold charlottes having a Bavarian
cream or custard filling. Learn to create crème Carmel, pots
de crème and crème Brule, Bavarians are chilled desserts.
You will learn how to add whipped cream and gelatin to a custard
sauce made with whole eggs then flavored with fruit puree liqueur,
chocolate or nuts then poured into molds. The word mousse means a
foam or lather
in French which is a fluffy mixture that acquires
this texture from the incorporation of air. In this new talent you
will learn to create many additional fancy desserts at this level.
Pastry Class Outline:
4. Complex Custards and Mousses
(A) Charlottes
(B) Custards
(C) Bavarian creams
(D) Mousses
(E) Souffles
(F) Weekly review & exams
|
Course 305 - Chocolate
Artistry - 30
hours
Pastry chef students will learn how to achieve the high gloss
and hard brittle texture of chocolate by tempering. You will be using a
marble
slab
and
stored in the freezer before making chocolate decorations using a metal
spatula and knife, and procedures for piping strands of chocolate and other
methods to decorate. And who does not enjoy working with chocolate?
Pastry Class Outline:
5. Chocolate Artistry
(A) Chocolate Tempering
(B) Advanced chocolate decorations
(C) Chocolate candies
(D) Candy box
(E) Truffles & Ganache based candies
(F) Weekly review & exams |
Course 306 -
Sugar Work - 40 hours
Sugar work deals with the artistic use of sugar as decorations.
Sugar can be boiled into a thick syrup and turned into a variety
of shapes by casting, blowing or pulling or it can be spun into delicate
threads. With the addition of gum tragacanth or gelatin, sugar can
be made into a paste to be rolled, formed or molded in almost any
way imaginable. Caramelized sugar is used to coat fruit and nuts
for dessert garnishes and can be made into fragile cages to showcase
a simple dessert like
ice cream or it can be piped out to form ornaments, figurines and
flexible spirals. Training in this level will enhance your skills
for high end employment.
Pastry Class Outline:
6. Sugar Work
(A) Sugar decorations
(B) Pulled sugar
(C) Sugar blowing
(D) Carmel Cages
(E) Weekly review & exams
|
Course 307 - Advanced
Plated Desserts - 20 hours
Pastry School students will be taught plated desserts that are
advanced in their decorations using formulas including caramel
glass paste
decorations,
decorated sponge sheets, decorating with fondant and royal icing and with sauces
or sauce painting. Many of these techniques are today much easier to produce
thanks to new advanced tools, such as Silpats, Flexipans, Acetate sheets and
decorating Combs.
Pastry Class Outline:
7. Advanced Plated Desserts
(A) Fruit Sauces
(B) Warm and cold plate presentation
(C) Fresh fruit garnishes
(D) Weekly review & Exams |
Course 308 - Final
Projects - 30
hours
Pastry school students have the opportunity
to show their knowledge of pastry preparation, decoration and presentation.
This dessert will demonstarte your abilities as a graduate pastry chef.
Pastry Class Outline:
8. Final Projects
(A) Create a complex desert for your final project |
Course 309 - Pastry
Chef Job Preparation- 10
hours
National Pastry school has a successful tract
record of job placement for their students and our students are sought
after for employment. It's time to start your new career as a pastry
chef and we will work with you to help achieve your goals.
Pastry Class Outline:
9. Pastry Chef Job Preparation
(A) Pastry Chef Job Search Instruction - Weekly Review and Test
(B) Pastry Chef Job Interview Technique - Student Resumes
(C) Keeping & Advancing on the Job
Graduation Day -
National Pastry Chef School students will have completed a total of 300 hours
of pastry chef training and receive their graduate credential |
|
