Professional Bakeshop Skills Class

I recently began a class at the local Community College. Even if your not interested in Baking you really should check out the offerings of the College system. Many of the classes are free or have a nominal fee.

Professional Bakeshop Skills Class covers information from baking theory and techniques to hands-on production techniques. Prepare doughs and bread, cakes and icings, cookies, custards, pastries, mousses, frozen and fruit desserts. Its an 18 week class – with one week off for spring break. This is the first 100 hours in a two-part baking program the school offers.

Tomorrow is cookies and we will be making Almond Hazelnut Biscotti, Coconut Macaroons, Oatmeal Coconut Jam Bars, Spritz Rings and Vanilla Roll-Out Cookies.

Heres whats planned for the course:

January 28: Orientation: rules, regulations, safety sanitation, equipment ID, ingredient ID and palate development.

February 4: Cookies

February 11: Quick Breads: Muffins, Scones, Biscuits

February 18: Pies/Strudel: Fruit and Cream Pies, Strudel

February 25: Tarts/Quiche: Sweet and Savory Tarts and Quiches

March 4: no class

March 11: Cheesecake/Souffle: Cheesecakes and Souffles

March 18: Mousses/Creams: Fruit and Chocolate Mousse, Lemon Curd, Pastry Cream

March 25: Sauces: Caramel, Chocolate, Vanilla and Fruit Sauces

April 1: No Class: Spring Break

April 8: Meringues: Cookies, Icings, Marshmallows

April 15: Custards: Cremè Brulee, Rice Pudding, Panna Cotta

April 22: Fruit Desserts: Poaching, Baled Seasonal Fruit Desserts

April 29: Bread: Lean Dough: Baguettes, Rolls

May 6: Bread: Rich Dough: Brioche, Challah

May 13: Bread: Flat Breads: Pita, Focaccia

May 20: Bread: Laminated Dough: Puff Pastry, Croissants

May 27: Fried Dough: Fritters, Doughnuts, Churros

June 3: Field Trip: To be announced

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