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Thursday, August 14, 2014

Culinary School: The Syllabus


Culinary School: The Syllabus

Professional Pastry Arts



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).



Unit 01: Tarts & Cookies



Gingersnaps

Unit 02: Pate a Choux

Croquembouche

Unit 03: Pate Feuilletee (Puff Pastry)



Mille-Feuilles au Chocolate (Chocolate Napoleon)


Unit 04: Viennoiserie



Cinnamon Nut Danish


Unit 05: Cake I - Basic


Fruit Mousse Miroir


Unit 06: Bread


Pizza


Unit 07: Petit Fours


Assorted Petits Fours


Unit 08: Cake II - Advanced


Lemon Chiffon Cake


Unit 09: Chocolate I - Basic


Chocolate Ribbon

Unit 10: Individual Desserts I - Basic


Chocolate Mousse Crepes with Chocolate Ganache Sauce and Fresh Strawberry Compote

Unit 11: Sugar I - Basic


Sugar Paste Tulip

Unit 12: Chocolate II - Advanced


Interior of a Dark Chocolate Cherry Cordial

Unit 13: Sugar II - Advanced


Bonsai Tree Sugar Showpiece

Unit 14: Cake III - Wedding Cakes


Wedding Cake Project Final


Unit 15: Individual Desserts II - Advanced

Final Practical Exam Seasonal Tart: Goat Cheese Mousse with Balsamic Strawberry Jam



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