Pastry Arts - French Culinary Institute

Pastry Arts from French Culinary Institute is a Campus Certificate Baking degree that prepares you for a Vocational Programs career. Overview In just months, you learn what other schools take years to teach. Are exquisite pastries, cakes, and desserts your passion? The FCI's Classic Pastry Arts program will be your nirvana. In fact, every nuance of the curriculum that will guide and inspire you was created by pastry legend Jacques Torres, our Dean of Pastry Arts. He'll even perform some unforgettable demos himself. To bring his vision to life, Chef Torres summoned top pastry chefs from around the world to be your instructors. Under the watchful eye of such a passionate and accomplished faculty, you'll practice, bake, cook, and create in small classes, while being exposed to masters of the industry. Such comprehensive training ? intense, thorough, and fast ? is a hallmark of The FCI. Your pastry career can be a reality in just 6 or 9 months, not years. With our Total ImmersionSM method of training the atmosphere is electric, the feedback is immediate, and the learning is thorough and fast. That means it takes just 6 months by day, or 9 if you train at night, to learn the pastry skills that other schools take years to teach. So if you've been dreaming of a new career in pastry , it's less than a year away. Learn all the major elements of fine pastry. Guided by inspiring Chef-Instructors, you'll learn breathtaking skills, including conquering the tricky chemistry of chocolate, theatrical sugar skills, and beautiful, fanciful presentations from every genre. On day one you'll bake an apple tart, and by graduation your repertoire will rival that of the world's finest pastry chefs . Imagine it. You, with the skills and confidence to whip up creations such as: the classic pastry doughs, like p?te bris?e and p?te sucr?e p?te ? choux (cream puff pastry) p?te feuillet?e (puff pastry), for napol?ons and palmiers croissants, danish and brioche, and a full range of quick and yeast breads the art of bite-sized petit fours an incredible realm of cakes, from the g?noise to the dacquoise a romantic, three-tiered wedding cake sophisticated plated restaurant desserts made to order ("? la minute") including frozen and hot desserts blown sugar, spun sugar, pulled sugar, and marzipan to dramatize a dessert or make a presentation piece glorious chocolate: creating delectable candy and decorative showpieces View more details on French Culinary Institute . Ask your questions and apply online for this program or find other related Baking courses.