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:
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