Culinary School: The Syllabus

Culinary School: The Syllabus

Professional Pastry Arts

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Ever wonder what you do in Culinary School for the Pastry Arts?

Wonder no more. Here it is, in class by class detail, the full syllabus to the Professional Pastry Arts Program and the International Culinary Center (formerly the French Culinary Institute) in New York City.

What began as a little hobby in tracking each day quickly became a bit of an obsession (as you can see).

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Unit 01: Tarts & Cookies

• Session 1: Apple Tart (Tarte aux Pommes
• Session 2: Sweet Tart Dough (Pate Sucree); Flaky Tart Dough (Pate Brisee); Pastry Cream (Creme Patissiere)
• Session 3: Banana Cream Tart (Tarte aux Bananes et Creme); Gingersnaps
• Session 4: Fresh Fruit Tart (Tarte aux Fruits Frais); Pear & Almond Tart (Tarte Bourdaloue)
• Session 5: Baked Fruit Tart; Alsatian Apple Tart (Tarte Alsacienne); Viennese Vanilla Crescents (Vanille-Kipferl)
• Session 6: Fig Newtons; Fresh Fruit Tartlets (Tartelettes aux Fruits Frais) 
• Session 7: Onion Tart (Tarte a L'Oignon)and Chocolate Heaven Cookies
• Session 8: Lemon Curd (Appareil a Tarte au Citron); Scandinavian Butter Cookies (Spritskakor); Nut Tart (Tarte aux Noix)
• Session 9: Lemon Tart (Tarte au Citron); Galette Flamande
• Session 10: Bavarian Chocolate Tart (Tarte Bavaroise au Chocolat); Chocolate Ganache Tart (Tarte au Ganache Chocolat); Candied Lemon Cookies
• Session 11: Caramel Nut Tart (Tarte aux Noix Caramel); Brownies; Bourbon Pecan Cookies
• Session 12: Linzer Torte; Quiche Lorraine
• Session 13: Written & Practical Exam

Unit 02: Pate a Choux

• Session 14: Eclairs
• Session 15: Paris-Brest; Profiteroles; Swans
• Session 16: Gougeres; Gateau St. Honore
• Session 17: Croquembouche
• Session 18: Written & Practical Exam

Unit 03: Pate Feuilletee (Puff Pastry)

• Session 19: Puff Pastry Introduction - Classic Puff Pastry (Pate Feuilletee Classique); Quick Puff Pastry (Feuilletage Rapide)
• Session 20: Inverse Puff Pastry (Pate Feuilletee Inversee); Cheese Straws (Paillettes); Palm Leaves (Palmiers); Apple Galette (Petit Galette aux Pommes); Tomato Tart (Tarte aux Tomates)
• Session 21: Fruit Strip (Bande de Tarte aux Fruit); Bar Tart (Tarte Feuilletee); Mille-feuilles de Forme Ronde; Vols-au-vent
• Session 22: Conversations; Pear Tarts
• Session 23: Galettes, Chocolate Puff Pastry (Pate Feuilletee Chocolat); Jalousie; Gateau Pithivier
• Session 24: Tarte Tatin, Chocolate Banana Tart (Tarte aux Banana et Chocolat); Chocolate Napoleon (Mille-feuilles au Chocolat)
• Session 25: Apple Dartois (Dartois aux Pommes); Napoleon Strip (Mille-feuilles); Vols-au-vent Carre
• Session 26: Written & Practical Exam

Unit 04: Viennoiserie

• Session 27: Challah; Sally Lunn Rolls; Orange Cinnamon Swirl Bread
• Session 28: Brioche; Cinnamon Nut Danish: Fruitcake
• Session 29: Brioche Nanterre; Kugelhopf; Blueberry Muffins; Croissants
• Session 30: Stollen; Savoy Scones; Croissants
• Session 31: Pannetone; Pain de Mie; Brioche Fruit Tart (Tarte de Brioche aux Fruits); Beehive (Ruche)

Unit 05: Cake I - Basic

• Session 32: Genoise; Pound Cake; German Buttercream
• Session 33: Angel Food Cake; Chocolate Ganache Cake; Dacquoise au Cafe; Italian Buttercream
• Session 34: Chocolate Ganache Cake (Genoise au Chocolat Glacee); Marjolaine; Lady Fingers (Biscuit Cuillere); Fruit Bavarian (Bavarois aux Fruit); Charlotte Russe
• Session 35: Jaconde (Biscuit Joconde); Creme Anglaise Bavarian (Bavarois a la Creme Anglaise); Charlotte Royale; Lemon Pound Cake
• Session 36: Fruit Mousse Miroir (Miroir aux Fruit); White and Dark Chocolate Mousse Cake (Gateau de Mousse aux Deux Chocolats avec Pate a Cornet)
• Session 37: Carrot Cake; Chocolate Cupcakes; Pecan Coffee Cake
• Session 38: Flourless Chocolate Cake
• Session 39: Sacher Torte; Dobosh (Dobos Torte)
• Session 40: Written & Practical Exam

Unit 06: Bread

• Session 41: Croissants; Irish Soda Bread; Pain Viennois; Brioche
• Session 42: Brioche Craquelin & Rolls; Croissant Crescents; Pain au Chocolat; Musli; Bagels; Corn Bread 
• Session 43: Danish; Harvest Grain Bread; Banana-Crumb Bread
• Session 44: English Muffins; Kaiser Rolls; Oatmeal Bread; Danish
• Session 45: Pizza; Focaccia
• Session 46: Written & Practical Exam

Unit 07: Petit Fours

• Session 47: Financiers; Raisin Cookies (Palets aux Raisins Secs); Tuiles
• Session 48: Macarons with Almond Paste (Macarons D'Amandes); Gerbet Macarons (Macarons Gerbet); Chocolate Macarons (Macarons au Chocolat); Sarah Bernharts; Barquettes
• Session 49: Opera Cake (Opera); Cats' Tongues (Langues de Chats); Fruit Jellies (Pate de Fruits)
• Session 50: Coconut Macaroons; Madeleines; Nougat
• Session 51: Checkerboard Cookies; Swirl Cookies; Russian Tea Cakes; Florentines
• Session 52: Caramel Mou; Petits Fours Glaces
• Session 53: Lemon Cookies; Cornet Piping & Glazing
• Session 54: Practical Exam

Unit 08: Cake II - Advanced

• Session 55: Buche de Noel; Fraisier
• Session 56: Lemon Chiffon Cake
• Session 57: White Cake (High Ratio); Fruit Mousseline; Rolled Fondant
• Session 58: Black Forest Cake (Une Foret Noire); Panama Torte
• Session 59: Written Midterm
• Session 60: Practical Midterm

Unit 09: Chocolate I - Basic

• Session 61: Introduction to Chocolate; Tempering Chocolate
• Session 62: Chocolate Fruit & Nut Cake; Chocolate Leaves
• Session 63: Chocolate Truffles; Chocolate Box
• Session 64: Chocolate Truffles; Chocolate Box (cont.)
• Session 65: Chocolate Carres (Carres au Chocolat); Rochers; Chocolate Covered Almonds (Amandes Enrobees de Chocolat)
• Session 66: Chocolate Candy Stand
• Session 67: Chocolate Candy Stand (cont.)
• Session 68: Written Exam; Chocolate Tempering Test

Unit 10: Individual Desserts I - Basic

• Session 69: Bread Pudding, Creme Brûlée; Clafoutis; Creme Caramel; Chocolate Pot de Creme 
• Session 70: Ice Cream; Granite; Caramel Syrup; Caramel Sauce; Fruit Coulis; Orange Butter Sauce; Sabayon Sauce
• Session 71: Chocolate Molten Cake; Cheesecake; Fruit Galette
• Session 72: Beignets; Bomboloni; Churros; Fritters; Napkin Folding
• Session 73: Crepes Suzette; Chocolate Mousse Crepes
• Session 74: Souffles; Quenelle Test

Unit 11: Sugar I - Basic

• Session 75: Marzipan Fruit; Pastillage Rocking Horse 
• Session 76: Nougatine; Marzipan Airbrushing; Pastillage Rocking Horse (cont.)
• Session 77: Pastillage Showpiece
• Session 78: Sugar Paste Flowers
• Session 79: Sugar Paste Flowers and Pastillage Showpiece (cont.)
• Session 80: Pastillage Showpiece (cont.)

Unit 12: Chocolate II - Advanced

• Session 81: Advanced Chocolate Techniques
• Session 82: Soft Caramels (Caramels Mous Enrobes); Butter Caramel (Caramel au Beurre); Peanut Butter Nougat (Nougat au Beurre de Cacahouete); Toffee (Toffee au Beurre)
• Session 83: Marshmallow; Rocky Road; Peppermint Patties; Branchlis
• Session 84: Bonbons
• Session 85: Bonbons (cont.)
• Session 86: Cherry Cordials; Two-Tiered Chocolate Cake
• Session 87: Written Exam; Chocolate Showpiece
• Session 88: Chocolate Showpiece (cont.)

Unit 13: Sugar II - Advanced

• Session 89: Poured Sugar
• Session 90: Pulled Sugar
• Session 91: Rock Sugar; Bubble Sugar; Net Sugar; Ice Sugar
• Session 92: Blown Sugar
• Session 93: Sugar Showpiece
• Session 94: Sugar Showpiece (cont.)

Unit 14: Cake III - Wedding Cakes

• Session 95: Mystery Cake Project
• Session 96: Mystery Cake Project (cont.)
• Session 97: Wedding Cake Day 1
• Session 98: Wedding Cake Day 2
• Session 99: Wedding Cake Day 3
• Session 100: Wedding Cake Day 4

Unit 15: Individual Desserts II - Advanced

• Session 101: Hydrocolloids
• Session 102: Modern Equipment (Sous-vide and Immersion Circulators)
• Session 103: Pre-Desserts
• Session 104: Maple Phyllo Napoleon; Chocolate Fruit Mousse Kataifi
• Session 105: Baba au Rhum; Contemporary Tiramisu; Financier Plate; Lemon Pudding Cake
• Session 106: Chocolate Mousse; Panna Cotta; Semifreddo
• Session 107: Chocolate Banana Peanut Butter Mousse Plate; Coconut-Olive Oil Plate
• Session 108: Deconstructed Plating 101
• Session 109: Deconstructed Plating 102
• Session 110: Gluten Free Desserts; Tea
• Session 111: Dietary Restrictions; Coffee
• Session 112: Cheese; Restaurant Day (Preparation); Written Exam
• Session 113: Wine; Restaurant Day (Preparation)
• Session 114: Restaurant Day (Evaluation)
• Session 115: Restaurant Day (Service)
• Session 116: Practical Exam Day 1
• Session 117: Practical Exam Day 2
• Session 118: Practical Exam Day 3
• Session 119: Practical Exam Day 4
• Session 120: Practical Exam Day 5

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