Pro Baking Series

Chef Tech Cooking School presents Professional Baking, a 10 week series of classes meeting once a week for 4 hours. Student learn how to read and understand recipes, define baking terms, weigh and measure accurately, follow recipe instructions, multitask while working in an efficient and organized manner. An enthusiastic baker can muddle their way through almost any recipe but 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 straightforward, classical American (Pro Baking I) and then French (Pro Baking II) 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

PROFESSIONAL BAKING I: AMERICAN
Class 1: Volume, Weights, Measure, Cookies and Bars
Class 2: Pound Cakes, Butter Cakes, Coffee Cakes
Class 3: Chiffon Cakes, Roulades
Class 4: Sponge Cake and Genoise
Class 5: Custards and Cheesecakes
Class 6: Pie Dough, Pate Brisee, Pate Sucree
Class 7: Savory Yeast Breads
Class 8: Sweet Yeast Breads
Class 9: Artisan Breads 1
Class 10: Artisan Breads 2

PROFESSIONAL BAKING II: FRENCH

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, Kouign-Amann, Croissant, Brioche Feuilletee

Class 10 Genoise, Canelés, Brioche Feuilletee


Upcoming Sessions

Sep 14

Fall Professional Baking 1: A 10 Class Series

September 14 @ 8:30 am - 12:30 pm
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$500 – $1250