California Baking School

A Baker typically performs the following

•Check baking production schedules on a daily basis.

•Weigh, measure, and mix ingredients (following recipes) to make

dough, batter, fillings, and icings.

•Work with large mixing/blending machine bowls to combine products.

•Knead, roll, interweave, twist, cut, and form prepared dough into

various shapes for cookies, tarts, pie crusts, etc.

•Pare, cut, and prepare fruits for pastry or pie fillings.

•Determine and use a wide variety of sheets, pans, and molds.

•Set oven temperatures and baking times, and monitor products while

they bake.

•Prepare and apply icings, glazes, and a wide variety of toppings to

finished baked products.

•Decorate fancy pastries and special cakes (done by some Bakers).

•Check equipment to conform to safety and health rules and regulations.

Bread & Pastry

8 Weeks

This course is designed to introduce students to skills and techniques re-quired in the production of yeast breads, short pastry dough’s, cus-tards, pate à choux and cake batters. Upon successful completion of this course, students will be able to demonstrate 1) Making a baguette; 2) Production of baked, steamed and cooked custards; 3) Making pate brisee, sucree, sable and American Pie Dough; 4) Production and appli-cation of sweet and savory pate a choux.

Morning Class :10:00am—1:00pm


Night Class : 6:00pm—9:00pm

Throughout this course, students will gain understanding of ingredient func-tionality specific to pastry as we cover multiple mixing methods for basic cookies, quick breads and cakes this week. Products include various classic American cookies, Rocher meringues, brownies, biscotti, tuiles, cream scones, butter scones, madeleines, fi-nanciers, muffins, coffeecake and pound cake.

Cookies

4 Weeks

Program 1Program 1Program 1 Program 2




4 Weeks

Desserts

The focus of this course is on traditional

and contemporary plated desserts,

learning the technical aspects of ice

cream, gelato and sorbet. Students will

work with baked custards, sauces, frozen

items, tuile and sugar garnishes,

poached and roasted fruit, foams and

cakes. Students will also practice plating

and discuss conceptualizing desserts,

including balancing temperature, tex-

ture, visual appeal and designing a sea-

sonal and practical dessert menu.




Program 3 Program 4

The focus of this course is on cake bases, creams, fillings and cake assembly including basic decorative piping skills. Mixing methods will include creaming, high-ratio, and multiple egg foam (sponge) methods. Cake bases in-clude angel food, chiffon, chocolate buttermilk, Sacher cake, génoise, biscuit Viennois and dacquoise. Creams and fillings will include French, Italian and Swiss buttercream, lemon curd, chantilly, crème mousseline, cream cheese icing and ganache. Split, fill, mask and ice cakes including Black Forest, Le Fraisier, Opera, Lemon Raspberry and Chocolate Hazel-nut. Students will learn the skills of building upon cake assembly and decorating skills with a focus on designing and creating a tiered wed-ding cake. Students will work with rolled fon-dant, gum paste, pastillage and royal icing to decorate their cakes. We will also begin build-ing up components needed to produce mousse cakes, including gelée inserts, glazes, cake and

12 Weeks

Cake Baking & Decoration




California Baking School

Self Improvement

California Baking School