Professional Baking II

Chef Tech Cooking School presents Professional Baking II, a 10 week series of classes meeting once a week for 4 hours. Professional Baking 1 is a prerequisite before enrolling in Professional Baking 2. Student learn  to make multi-step, more advanced recipes, define 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.

Class 1: Macaroons, Madelines, Financier
Class 2: Biscuit de Savoie, Biscuit Roulade, Ladyfingers, Buttercreams
Class 3: Daquoise and Meringues
Class 4: Soufflés and Crepes
Class 5: Pâte Feuilletée, Puff Pastry (Laminated Dough)
Class 6: Pâte Feuilletée, Puff Pastry (Laminated Dough)
Class 7: Croissant and Danish (Yeasted Laminated Dough)
Class 8: Artisan Bread 3
Class 9: Artisan Bread 4 (Bagels, Bialys, Pretzels)
Class 10: Chocolate, Baking, Truffles, and Tempering

Upcoming Sessions

Nov 21

Professional Baking II: French Baking (10 Class Series)

November 21 @ 6:30 pm - 10:30 pm
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$1250.00
Mar 17

Professional Baking II: French Baking (10 Class Series)

March 17, 2018 @ 6:30 pm - 10:30 pm
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$1250.00

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