SUNDAYS, 9/12/21-11/14/21 3:00PM-6:00PMWED, 10/6/21-12/15/21
6:30PM-9:30PM
LEARN FUNDAMENTAL BAKING SKILLS
HANDS-ON TECHNIQUES
INGREDIENTS ARE FRESH AND UNPROCESSED
PLATING AND PRESENTATION KEY COMPONENTS
CERTIFICATES AWARDED UPON COMPLETION
_PAYMENT PLAN DETAILS:_
Option #1 has two payments. We require a $950 deposit followed by one
automatic credit card payment 30 days later this includes an
additional $100 fee with this payment option for a total of $1,900.
Option #2 has three payments. We require a $660 deposit followed by
two automatic credit card payments each 30 days later. This includes
an additional $175 fee with this payment option for a total of $1,975.
THE PROGRAM IS FOR INDIVIDUALS WHO WANT TO BAKE BREADS AND DESSERTS
LIKE A PROFESSIONAL EVERY TIME AND FEEL CONFIDENT ENOUGH TO TAKE THAT
KNOWLEDGE INTO THE WORKPLACE AND THEIR HOMES. THE PROGRAM MEETS
WEEKLY, 3 HOURS A DAY, FOR TEN WEEKS. PLATING, PRESENTATION, COSTING,
AND RECIPE DEVELOPMENT ARE KEY COMPONENTS OF THIS PROGRAM.
CLASS #1 THE BASICS OF BAKING LETS GET STARTED! STUDENTS WILL LEARN
DIFFERENT MIXING AND MEASURING TECHNIQUES, INCLUDING PROPER SCALING
AND WEIGHING OF WET AND DRY INGREDIENTS. THEN WE DIVE INTO BAKING
CLASSIC AND CONTEMPORARY ITEMS THAT DO NOT REQUIRE YEAST. RECIPES
INCLUDE IRISH SODA BREAD, GINGER SCONES WITH ORANGE BUTTER, CORNBREAD
BISCUITS, GLUTEN-FREE MUFFINS, FRENCH-STYLE BREAKFAST MUFFINS AND
TOASTED PECAN BUTTER COOKIES.
CLASS #2 YEAST BREADS IN THIS CLASS, STUDENTS LEARN THE IMPORTANCE OF
YEAST, FLOUR AND WATER IN THE COMPOSITION OF BREADS. PROOFING AND
FERMENTATION OF YEASTS ARE INTRODUCED AS WELL AS RECIPE CONVERSION
TECHNIQUES. CHEF ERIC SHARES HIS CULINARY SECRETS FOR PAIN DE MÉNAGE
(COUNTRY BREAD), FRENCH BAGUETTES, BRIOCHE, FOCACCIA BREAD, HAMBURGER
BUNS, WHOLE WHEAT BREAD, PIZZA DOUGH AND MORE.
CLASS #3 PIE AND TART DOUGHS STUDENTS WILL DEVELOP THEIR BAKING
SKILLS AS THEY LEARN TO MAKE FLAKY OR CRISPY SHELLS FOR PIES AND
TARTS. BLIND BAKING, DOUGH DOCKING AND THE USE OF PIE WEIGHTS ARE
INTRODUCED. WE WILL ALSO BE CREATING SUMPTUOUS SAUCES, SUCH AS PEANUT
CARAMEL SAUCE AND CHOCOLATE SAUCE THAT CAN BE DRIZZLED TO ELEVATE
BAKING CREATIONS TO A TASTY NEW LEVEL. RECIPES INCLUDE: MY MOMS PIE
DOUGH, RICE FLOUR PIE CRUST FOR THE GLUTEN-INTOLERANT, APPLE TARTE
TATIN, LEMON TART, CHOCOLATE GANACHE TART, LEMON MERINGUE PIE AND
WHITE CHOCOLATE BANANA CREAM TART. WE EVEN ADD DELICIOUS SWISS
MERINGUE TO THE MIX!
CLASS #4 CAKES AND TORTES LET THEM EAT AND LEARN TO MAKE CAKE! IN
TODAYS CLASS, STUDENTS LEARN A SELECTION OF BATTER MIXING TECHNIQUES
AND APPLY THESE TO THE ART OF MAKING CAKES AND TORTES AS WELL AS A
BEVY OF BEAUTIFUL AND TEMPTING FROSTINGS. WE ALSO MAKE A SPECIAL
GLUTEN-FREE FLOUR CAKE. RECIPES INCLUDE: TORTE CAPRESE, WHIPPED CREAM
POUND CAKE, ANCHO CHILE DEVILS FOOD CAKE WITH CHOCOLATE GANACHE
FROSTING, GINGER-LIME CURD COCONUT CAKE WITH MARSHMALLOW FROSTING,
ORANGE BUTTERCREAM FROSTING, CHOCOLATE BUTTERCREAM FROSTING, SWISS
MERINGUE BUTTERCREAM FROSTING.
CLASS #5 DESSERT SOUFFLÉS THE IMPORTANCE OF THE EGG IS THE FOCUS OF
THIS CLASS AS STUDENTS MASTER THE ART OF SWEET SOUFFLÉS. STUDENTS
LEARN WHAT TYPES OF EGGS WORK BEST FOR SOUFFLÉS. CHEF ERIC ALSO
COVERS ADVANCED PREPARATION FOR SOUFFLÉS, THE USE OF CREAM OF TARTAR
AND MUCH MORE. SOUFFLÉ RECIPES INCLUDE DARK CHOCOLATE, CITRUS, WHITE
CHOCOLATE, CARAMEL AND PEAR, DECADENT CHOCOLATE VERSIONS AND FALLEN
CHOCOLATE CAKE! WE WILL ALSO COVER HOW TO CONFIDENTLY CREATE SAUCES
THAT WILL PAIR WONDERFUL WITH THE SOUFFLÉS, INCLUDING CRÈME
ANGLAISE, STRAWBERRY SAUCE AND PASTRY CREAM.
CLASS #6 PUFF PASTRY DESSERTS TODAY, STUDENTS WILL EXPLORE THE WORLD
OF PUFF PASTRY AS THEY LEARN TO MAKE DESSERTS UTILIZING THIS CLEVERLY
ADAPTABLE STAPLE OF A MASTER BAKERS KITCHEN. WE DISCUSS PUFF PASTRY VS
AND CREATE NAPOLEONS, TURNOVERS, SACROSTAINS AND PALMIERS. EACH
STUDENT MAKES THEIR OWN PUFF PASTRY TO USE IN THIS CLASS. CHEF ERIC
TEACHES WHAT TYPES OF FLOURS WORK BEST AND HOW THIS DOUGH CAN BE
STORED FOR FUTURE USE. WE MAKE ADDITIONAL PASTRY CREAMS AND SAUCES TO
USE WITH OUR PUFF PASTRY DESSERTS.
CLASS #7 SAUCES AND DESSERTS OFTEN THE SECRET OF A SUCCESSFUL DESSERT
IS IN THE SAUCE. STUDENTS WILL LEARN TO MAKE DELICIOUS TOPPINGS AND
SAUCES SUCH AS CHOCOLATE GANACHE SAUCE, CRANBERRY SAUCE, CARAMEL
SAUCE, CHOCOLATE SAUCE, VANILLA SAUCE AND MORE. WE ALSO CREATE
DESSERTS THAT PAIR PERFECTLY WITH THESE SAUCES SUCH AS: CHOCOLATE
SOUFFLÉ, LEMON MERINGUE TART, PASTRY CREAM AND PATE A CHOUX FOR CREAM
PUFFS AND CRÈME CHANTILLY SWANS. CHEF ERIC WILL DISCUSS PROPER SAUCE
CONSISTENCY FOR EACH OF THESE DESSERTS AND SAUCES.
CLASS #8 CUSTARDS, CRÈME BRÛLÉES, PUDDINGS ANY PASTRY CHEF WILL
TELL YOU THAT THE SIMPLE MIXTURE OF EGGS AND CREAM WILL YIELD ALMOST
MAGICAL AND INFINITE VARIATIONS. WE EXPLORE MANY OF THEM HERE,
INCLUDING CUSTARDS, CRÈME BRÛLÉES, CLAFLOUTIS, POT DE CRÈME AND
BREAD PUDDING WITH WHISKEY CREAM. CHEF ERIC WILL DISCUSS THE BENEFITS
OF BAKING DISHES IN A BAIN MARIE VERSUS BAKING IN A DRY OVEN. EMPHASIS
IS PLACED ON RAMEKIN PREPARATION, ACCURATE BAKING TIME, AND THE
ABILITY TO VISUALLY DETERMINE THE DONENESS OF THE FINISHED PRODUCT.
STUDENTS LEARN TO TORCH THE SUGAR TOPPING ON THE CRÈME BRÛLÉES TO
FINISH THIS DESSERT.
CLASS #9 ICE CREAMS, YOGURT AND SORBET MOUTH-WATERING FROZEN DESSERTS
HAVE BECOME POPULAR YEAR-ROUND. STUDENTS WILL LEARN TO MAKE THEIR OWN
CROWD-PLEASING DESSERTS PERFECT FOR ANY SITUATION AND PALATE STARTING
WITH BASICS SUCH AS VANILLA, CHOCOLATE, CARAMEL AND COFFEE ICE
CREAM-WE DISCUSS MANY VARIATIONS AND SERVE IN VANILLA TULIP COOKIES.
WE MOVE ON TO MORE EXOTIC RECIPES SUCH AS HONEY-VANILLA FROZEN YOGURT,
LIME GELATO AND AVOCADO ICE CREAM. CHEF ERIC WILL DISCUSS PROPER ICE
CREAM CONSISTENCY AND LENGTH OF STORAGE FOR OPTIMUM QUALITY, AS WELL
AS COMMON MISTAKES IN ICE CREAM PREPARATION AND HOW TO AVOID THEM.
CLASS #10 PLATED DESSERTS IN THIS FINAL CLASS, STUDENTS WILL PREPARE
DESSERTS AND SAUCES, WITH EMPHASIS ON LEARNING HOW TO PRESENT
RESTAURANT-QUALITY DESSERTS. WE COVER BAKED ALASKA, FRUIT-STUFFED
BEIGNETS, WAFFLES WITH CARDAMOM, PROFITEROLES, PASTRY CREAM, CHOCOLATE
SAUCE, VANILLA SAUCE, ESPRESSO CREAM FROSTING, CLASSIC CREPES,
BANANA-RUM CREPES AND CINNAMON-DUSTED CHURROS. CHEF ERIC GUIDES
STUDENTS IN ORGANIZING THE SEPARATE DESSERT COMPONENTS, HOW TO TIME
THOSE COMPONENTS AND QUICKLY ASSEMBLE THEM FOR OPTIMUM EYE-APPEAL,
QUALITY AND FRESHNESS. CHEF ERIC ENCOURAGES STUDENTS TO BE CREATIVE IN
THEIR PERSONAL DESSERT CREATION AS THEY UTILIZE ALL OF THE SKILLS
GAINED IN THE SERIES. CERTIFICATES WILL BE PRESENTED AT THIS FINAL
CLASS SESSION.
***NEW***COOKING VIDEO SERIES-AVAIL ONLINE!***
HTTPS://CULINARYCLASSROOM.COM/ONLINE-COOKING-CLASSES/
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MASTER CHEF PROGRAM CERTIFICATE PROGRAM 14 WEEKS
MASTER BAKING/PASTRY PROGRAM CERTIFICATE PROGRAM 10 WEEKS
RECREATIONAL COOKING AND BAKING CLASSES
COUPLES ROMANTIC DATE NIGHT DINNER CLASSES
4-WEEK CULINARY COOKING SERIES
TEAM BUILDING EVENTS /PRIVATE COOKING PARTIES
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OCCASION
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COOK WELL, EAT WELL AND BE WELL! WITH CHEF ERIC CROWLEY
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2366 PELHAM AVENUE - LOS ANGELES, CA 90064 -- PHONE: 310-470-2640
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15/11/2021 Last update