The Advanced Baker/Patissier Program is a one-year program that provides an opportunity for Chefs, Cooks and Bakers to develop advanced pastry skills. Students develop strong leadership skills in both the pastry and bakery kitchens with hands-on experience. Skills in the preparation and presentation of baked goods are explored with a focus on up-scale desserts, chocolate and art pieces, candy, marzipan, gum paste and cake decorating.
Expected Availability Credits Fall Winter Summer Patissier Practical Module 1BAKE-1007 5.5 No Yes No This course will provide graduate students or individuals with equivalent work experience, the opportunity to work under the direct supervision of a qualified patissier and baker. This advanced course includes Danish and croissant doughs, yeast breads, choux paste, chocolates and pralines, petit fours, cookies, creams, ice cream and sorbet, French pastries, marzipan work, the production of quality cakes and seasonal baking. Patissier Practical Module 2BAKE-3004 2.5 No No No After successful completion of Advanced Baker/Patissier Practical Module 1, the student will study the more intricate aspects of baking and the patisserie.In this Advanced Baker/Patissier Practical Module 2, the student will have the opportunity to create wedding cakes and artistic showpieces produced with chocolate, boiled sugar, gum paste and pastillage. Patissier Bake TheoryBAKE-1008 2 No No No This course explores advanced techniques required for a foundation in the baking and pastry industry.Emphasis will be placed on the staples used in the bake/pastry kitchen. It will provide the students with an enhanced study of techniques, weights and measures, recipe calculations, preparation of formulas, bakers percentages, hourly productivity standards, production schedule and the creation of bake shop floor plans. We will explore various elements in depth including: mixing techniques, fermentation of breads and sweet good products, preparation of various cakes, pastry doughs, icings, butter creams, meringues, sugar boiling, chocolate tempering, and the design as well as the decoration of advanced cakes. Students will then apply these theories in their practical labs.
Registration in a program is done on a course-by-course basis each term. The expected availability of courses is displayed below but may change throughout the year. Click on the arrows below to confirm upcoming course offerings and to add a course to your online shopping cart. For assistance, please use the inquiry form on this page or call 519-452-4277.