From quick bread to confectionery, your chef-to-be will transform their baking skills. Bakers will gain an unparalleled learning experience working with our pastry chefs and culinary professionals. Each week we will focus on new foundational techniques and pastry theories.
DurationPerfecting Pastries! It’s a fun and intensive baking program built to engage any child or teen with a passion for the sweet side of life.
From quick bread to confectionery, your chef-to-be will transform their baking skills. Bakers will gain an unparalleled learning experience working with our pastry chefs and culinary professionals. Each week we will focus on new foundational techniques and pastry theories.
Recipes will increase in difficulty as the program proceeds. We will end with a showpiece creation that will make your entire family proud.
Leaving the program, we will equip your pastry chefs to be with a wide range of baking techniques. Leaving each chef with the science behind baking and the practical experience needed to recreate our recipes time and time again!
We encourage beginners to join our Budding Bakers program as a prerequisite program.
Rooks to Cooks is an innovative culinary school based out of Toronto, Ontario. It was founded by Chef Shai Mandel in 2015 as an extension of her services offered since 2014.
Through many of our mobile programs, Rooks to Cooks assures that no matter where you live or how hectic your schedule is, our programs and services will be accessible.
Rooks to Cooks was developed to be first and foremost student-centered and flexible. We know that each student is unique with their own learning goals.
For this reason, we make sure that any course, class or program offered through Rooks to Cooks accommodates all students and their individual needs.
Our mission is simple:
We will empower our students to become more independent by building self-confidence and supporting self-expression through culinary education.
Contemporary Pastry-Making specialization is designed for creative, independent students with a strong interest in cooking and gastronomy. It’s an excellent way to acquire the skills necessary for a stimulating career.
Pastry chef Christian Faure takes you into his world: the creation of small cakes.
This course is designed to develop the skills and techniques required to produce a variety of bakery products. Focus is placed on using appropriate baking tools, equipment, and ingredients to produce breads, doughs, pies, and cakes.
We're Making: Puff Pastry Baked Camembert
This fashionable French pastry has taken the world by storm. With their dainty size, pretty colours, and deliciously sweet flavour, its now wonder why!
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