Baking & Pastry Arts Program

by Pacific Institute of Culinary Arts Claim Listing

Small class sizes, hands-on training, globally experienced chef instructors along with like minded classes are the ingredients for your extraordinary culinary experience

$18776

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img Duration

6 Months

Course Details

Covering theory along with intensive hands-on practice, our Pastry & Baking Arts program combines classic techniques and modern trends to have you ready in six months for the many creative career paths available to you with a professional diploma.

Founded on the pastry fundamental of France, Austria and Germany, your program in Baking & Pastry Arts begins with measuring and scaling, terminology, baker’s math, artisan breads, pastry dough and batters, dessert sauces, fillings, chocolate, sugar work along with classic, modern and holiday pastries and desserts.

Under the expert guidance of your chef instructor, you’ll explore and taste different ingredients to learn how their flavors and textures combine. You’ll also learn how to create intricate garnishes and professional plating methods for the finishing touch.

In this program, students also study Food & Beverage Operations Management which covers effective menu planning, inventory control, costing and various food operations.

Students will be given an in-depth knowledge of hospitality operations beyond the kitchen doors ensuring well-rounded education.

 

Program Overview:

Our advanced instruction covers the entire culinary brigade as well as baking & pastry operations with a practical repertoire of time tested recipes.

  • Introduction to Professional Kitchens
  • Food Safety & Sanitation
  • Principles of Artisan Bread
  • Naturally Fermented Breads
  • Ingredient Functions
  • Sauces, Coulis & Compotes
  • The Science of Baking
  • Cremes, Flans & Custards
  • Croissant, Danish & Puff Pastry
  • Cookies
  • Frozen Desserts
  • Baked Cakes & Sponges
  • Modern & Classic Cakes
  • Mousse Cakes
  • Pies & Tarts
  • Cheesecakes
  • Cake Decorating
  • Celebration Cakes
  • Quick Breads
  • Choux Pastry (Eclairs & Profiteroles)
  • Chocolate Work
  • Confections
  • Nutrition & Special Diets (GF, Vegan)
  • Plated Desserts
  • Sensory & Palate Training
  • Kitchen Sustainability – Farm to Table
  • Food Trends
  • Molecular Gastronomy
  • Food Photography & Styling
  • Fermentation
  • Catering Development
  • Baker’s Math
  • Food Costing
  • Industry Networking
  • Portfolio & Resume Workshops
  • Interviewing Skills
  • Entrepreneurship
  • Fairview Branch

    101 - 1505 West 2nd Avenue , Fairview, Vancouver

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