If you want to build a career that’s sweet i.e. a career in the pastry arts, CASA pastry chef school may be able to help you get on the path and build relevant skills and practical know-how by training with a pastry arts chef.
If you want to build a career that’s sweet i.e. a career in the pastry arts, CASA pastry chef school may be able to help you get on the path and build relevant skills and practical know-how by training with a pastry arts chef.
Prior to starting their apprenticeship, students meet with their mentors to discuss their future goals as well as any relevant industry experience they may have had in the past.
Whether you possess a cursory knowledge of pastry, have years of experience, have attended another culinary arts program, or simply know you have a serious interest in pastry, our structured, yet flexible program makes it possible for our chef mentors to accommodate your needs and meet you on your level.
Want to know more? Reach out to our Admissions Department to see what we can do for you. Offerings are subject to availability in your area.
We base our culinary program on the mentor-apprentice model of education. Students have the opportunity of training one-on-one with a chef or pastry chef mentor.
We believe this approach is far more effective and time-efficient. Our pastry arts curriculum is designed to encourage discovery, creativity and solid skills assimilation which surpasses the quality of learning one gets sitting in a classroom. Lessons are planned to make the most of the time students spend training within a working environment.
Our program is designed so that real-world training and experience will yield real-world skills and know-how. Self-study and apprenticeship work in tandem to help build an understanding of the craft in a holistic and integrated fashion.
The mentor you train with is a working chef with years of experience in the profession. The environment in which you grow your skills is a professional bakery, kitchen, or restaurant.
The people you meet and interact with are working professionals, exactly the people you want to meet considering most culinary arts jobs are filled well before a job listing is ever placed. Pastry chefs of tomorrow need to get inside the culinary arts industry today where they can build vital connections while they train.
We get you inside a real working environment where you can showcase your drive and determination and make those opportunities happen. In approximately six months, you can get what it takes to get working in this exciting, rewarding, and creative craft!
Our program is flexible. Lesson days and times are set and agreed upon by the mentor and apprentice. With our affordable, real-world-oriented program, even working professionals can get the experience and skills it takes to launch their careers in the culinary arts.
Do you want to pursue a career in the culinary arts as a chef or other culinary professional? There are a number of culinary schools to choose from, but they can be costly.
If you really want to acquire culinary expertise and in-the-industry connections, attending an expensive and lengthy program is not the only way to go. In fact, prior to the advent of the culinary arts school.
Chefs became chefs through a system of apprenticeship in which they advanced in rank as they perfected their cookery skills. Starting at the bottom and working your way up is still the way things are done in much of the world of professional cooking.
Buttery, flakey puff pastry is such wonderful, and versatile product for everything from breakfast treats, to appetizers, to entrees and, of course, desserts. This class will focus on savory recipes that can be used as appetizers or even entrees if paired with a salad.
Oui, oui, we absolutely love these gems of pĂ¢tisseries! Learn the history of these classic pastries from various regions of France, practice the techniques needed to produce them at home, and receive tips on modifying these delicious bites to different flavors.
Sweet, cute and delicious  Yet, extremely complicated to make! Learn the secrets of these sweet Parisian iconic treats and leave with a box of your very own creations, then our Macaron classes are for you.
First up, you’ll enjoy these zesty lemon, shrimp and avocado crostinis followed by chicken, spinach and asiago cheese in puff pastry (we use the frozen kind) with a port wine reduction sauce. Room for dessert? Chocolate lava cakes steal the show!
The Pastry Project provides free baking and pastry training to individuals with barriers to education and employment in the industry.
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