In this class, you will be taught the fundamentals of baking science and the functions of ingredients. You will be introduced to food and the best practices of environmental sanitation for food production areas. We will examine the basic concepts and principles of nutrition. We will provide you with an overview of mathematical fundamentals, such as percentages, ratios, and calculating food and recipe costs.

In this class, you will discover the fine science of bread. We explore and learn about the reaction of yeast, air and liquid combing to become a living substance. You will be introduced to the characteristics and functions of flour. We will investigate the affects of flour on flavor, texture and the structures of well-known, classical and artisan breads. These include baguettes, sourdoughs, wheat, epi, pumpernickel, foccacia, rye and ciabatta.

In this class, you will learn the basic knowledge, skills and techniques required for the production and presentation of sweet dough, laminated dough and rich yeast dough. These include brioche, croissants, various danishes, puff pastries and their variations.

In this class, you will learn to spread, pipe, bake, glaze and garnish exquisite delicacies. These include éclairs, macaroons and napoleons. In addition, you will be introduced to creams, fillings and curds. All in all, we will create mouthwatering, delicate works of edible art.

For centuries, the classics such as sachertorte, opera cake and linzer tortes have enticed palettes from around the world. In this class, we will work with the classics to teach you the science of taste, flavor, composition and other factors that influence your senses. Mastering these principles will enable you to create endless opportunities and artistic outlets for unique gateaux, entremets and tarts.

In this class, we will focus on balanced composition for plated desserts, utilizing the elements of flavor, temperature, texture and appearance. We will cover a wide range of desserts from all over the world. You will gain an understanding of the necessary formulas and preparations used to create a variety of frozen desserts. These include sorbets, parfaits, gelato, granite and ice cream.

Students will learn and focus on labor savings, time efficiency and quality improvements. We will deconstruct the primary ingredients of various food applications while analyzing the cost associated with their production. Alternative methods (producing the same yield) such as adapted product combinations and ingredient substitutions will be advocated, along the way never sacrificing the end result. These newly learned techniques, simple and precise, can easily be executed and will translate into significant time and money savings. They are essential skills for any good pastry chef.

In this class, you will learn the necessary concepts, procedures and techniques to assemble a structurally sound and beautiful wedding cake. We will elaborate on the use of decorative techniques using mediums such as pastillage, fondant and royal icing. To further accent your creations, you will learn to create stunning, handcrafted flowers made from gum paste, fondant and sugar.

In this class, you will study with the masters to create visually stimulating, palette-pleasing confiseurs. These wonders include ganaches, caramels, truffles, nougatines and fondants. We will produce nut, fruit and egg ganaches, ranging from soft to firm textures which are piped, cut or molded. To complete your confections, you will be taught classic and modern finishing techniques. These techniques include hand dipping, hand enrobing and spraying.

To create a showpiece, you have to understand the principles of design, color, flow, movement and proportion. In this class, you will be taught the use of chocolate and sugar as an aesthetic medium, which is an essential component to any pastry professional's repertoire.
 
You will also learn fundamental skills and techniques to create beautiful garnishes, decorations, amenities and showpieces. These techniques include pulling, blowing and casting sugar. We will use the world's most popular confection, chocolate, to create simple garnishes for desserts and elaborate showpieces through the use of molding, cutting, spraying and/or shaping.