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Professional Baking II: French Baking (10 class series)
April 1 @ 8:30 am - 12:30 pm
This class is part of a series beginning on Saturday, March 25th, 2017 at 08:30 AM. [All Class Dates]
Chef Tech Cooking School presents Professional Baking II, French Baking, a 10 week series of classes meeting once a week for 4 hours. Professional Baking 1 is a prerequisite before enrolling in Professional Baking II. Student learn to make multi-step, more advanced recipes, define French baking terms, weigh and measure accurately, follow complicated recipe instructions, and multitask while working in an efficient and organized manner. Chef Tech teaches you what happens scientifically, how to think like a baker, how to take a standardized recipe and make it your own, all while covering classical French baking techniques.
Cost- $1250 for the 10 class series
*Chef Tech does not offer financial aid but will finance the program cost over the course of your series.
Payment plan is as follows;
Deposit at registration- $500
Class 3- $500
Class 6- $500
Class 1 Macaroons, Madelines, Financier, Petit Fours
Class 2 French Sponge Cakes, Genoise, Biscuit de Savoie, Biscuit Roulade, Ladyfingers, French Buttercreams
Class 3 Creme Anglaise, Creme Brulee, Pots de Creme, Ice Creams, Meringues, Vacherin
Class 4 Soufflés and Crepes
Class 5 French Tart Doughs, Pâte Sucrée (Sweet Dough), Pâte Brisée (All Butter Deluxe Dough), Méthode de Fraisage (classical French mixing method)
Class 6 Pâte Feuilletée, Puff Pastry (Laminated Dough)
Class 7 Pâte Feuilletée, Puff Pastry (Laminated Dough)
Class 8 Croissant and Danish (Yeasted Laminated Dough)
Class 9 Artesian Bread 1
Class 10 Artesian Bread 2
- Chef Teri Villanueva
June 3 @ 8:30 am - 12:30 pm
July 30 @ 8:30 am - 12:30 pm