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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


Unit 02: Pate a Choux


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


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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1 comment:

  1. Hello,

    Thank you for the comprehensive syllabus.

    I just got admitted to the Pastry Art Program at ICC... Looking forward to start in November 2018.