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Spring Professional Baking 2: French Baking (10 Class Series)
March 30 @ 8:30 am - 12:30 pm
This class is part of a series beginning on Saturday, March 23rd, 2019 at 08:30 AM. [All Class Dates]
Chef Tech Cooking School presents Professional Baking 2, French Baking, a 10 week series of classes meeting once a week for 4 hours. Professional Baking 1 is a prerequisite before enrolling in Professional Baking II. Student learn to make multi-step, more advanced recipes, define French baking terms, weigh and measure accurately, follow complicated recipe instructions, and multitask while working in an efficient and organized manner. Chef Tech teaches you what happens scientifically, how to think like a baker, how to take a standardized recipe and make it your own, all while covering classical French baking techniques.
Cost- $1250 for the 10 class series
*Chef Tech does not offer financial aid but will finance the program cost over the course of your series.
Payment plan is as follows;
Deposit at registration- $500
Class 3- $500
Class 6- $500
Class 1 Sablés, Tuiles, Madeleines, Financiers
Class 2 Pate Brisee, Pate Sucre, Tarts
Class 3 Quatre Quarts, Petit Fours
Class 4 Pate a Choux, Creme Anglaise
Class 5 Macarons
Class 6 Meringues, Daquoise
Class 7 Souffles and Crepes
Class 8 Puff Pastry, Kouign-Amann, Croissant (Laminated Doughs)
Class 9 Puff Pastry, Croissant, Brioche Feuilletee
Class 10 Genoise, Canelés, Brioche
- Chef Teri Villanueva