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pastry fundamentals 1

$649.00

Pastry is a precise art using very few ingredients. Knowing how these ingredients delicately interact with each other and how to apply detailed techniques is essential to great baking. In this course we make well-known pastries while learning the key handling skills and the how’s and why’s to do them well. Come discover why some cookies are chewy, some are crispy and why they’re all oh so tasty! Learn what makes choux paste puff into a light airy cream puff shell, so that it can be filled with a delicious filling. Our chef instructors will also introduce you to custards, ice creams and pie dough. If you are someone who is curious about pastry arts or a pastry lover who wants to level up your skills, this course is for you.

Pastry Fundamentals 1 is not a prerequisite to taking Pastry Fundamentals 2, but it’s a great start!

CURRICULUM

Days 1 & 2: Cookies (Wednesday & Thursday 6pm-9pm) approx end time

  • Theory of Flour, Fat, and Sugar

  • Double Chocolate Chunk Cookie

  • Orange Pistachio Shortbread Cookie

  • Pecan Bourbon Thumbprint Cookie

  • White chocolate Almond Biscotti

  • Vanilla Ice Cream (demo only)

Day 3: Tarts and Ice Cream (Saturday 930am-330pm) approx end time

  • Lemon cream Tart:

  • Pate Sucre Shell

  • Torched Meringue

  • Flaky Pie Dough

  • Blueberry Crostata ( Gallette)

  • Blueberry Filling

  • Savoury Quiche

  • Pecan bourbon caramel

Day 4: Pate a Choux (Sunday 930am-330pm) approx end time

  • choux paste

  • streusel for choux

  • vanilla creme patissiere

  • white rouladen

  • diplomat cream

  • chocolate ganache topping for eclairs

The recipes and methodologies are directly from our professional pastry program, for great pastry relies on precise execution and key understanding of how simple ingredients like eggs, flour, sugar, dairy, and even moisture, air, salt and acid affect pastry chemistry. We believe it is the fascinating part of the artistry.

Dates:

Pastry is a precise art using very few ingredients. Knowing how these ingredients delicately interact with each other and how to apply detailed techniques is essential to great baking. In this course we make well-known pastries while learning the key handling skills and the how’s and why’s to do them well. Come discover why some cookies are chewy, some are crispy and why they’re all oh so tasty! Learn what makes choux paste puff into a light airy cream puff shell, so that it can be filled with a delicious filling. Our chef instructors will also introduce you to custards, ice creams and pie dough. If you are someone who is curious about pastry arts or a pastry lover who wants to level up your skills, this course is for you.

Pastry Fundamentals 1 is not a prerequisite to taking Pastry Fundamentals 2, but it’s a great start!

CURRICULUM

Days 1 & 2: Cookies (Wednesday & Thursday 6pm-9pm) approx end time

  • Theory of Flour, Fat, and Sugar

  • Double Chocolate Chunk Cookie

  • Orange Pistachio Shortbread Cookie

  • Pecan Bourbon Thumbprint Cookie

  • White chocolate Almond Biscotti

  • Vanilla Ice Cream (demo only)

Day 3: Tarts and Ice Cream (Saturday 930am-330pm) approx end time

  • Lemon cream Tart:

  • Pate Sucre Shell

  • Torched Meringue

  • Flaky Pie Dough

  • Blueberry Crostata ( Gallette)

  • Blueberry Filling

  • Savoury Quiche

  • Pecan bourbon caramel

Day 4: Pate a Choux (Sunday 930am-330pm) approx end time

  • choux paste

  • streusel for choux

  • vanilla creme patissiere

  • white rouladen

  • diplomat cream

  • chocolate ganache topping for eclairs

The recipes and methodologies are directly from our professional pastry program, for great pastry relies on precise execution and key understanding of how simple ingredients like eggs, flour, sugar, dairy, and even moisture, air, salt and acid affect pastry chemistry. We believe it is the fascinating part of the artistry.

““This was the absolute perfect course that I’ve been wanting to take for years. I recommend this school to every amateur baker who wants to have fun and learn along the way!””
— - Clinton Large

  • Refund & Class Change Policy

    Refunds

    • Fewer than 7 days before the start of class: No refund

    • More than 7 days but fewer than 14 days before the start of class: Credit issued

    • More than 14 days before the start of class: Full refund

    Class Changes & Deferrals

    Customers may change or defer their class one time only.
    A class change or deferral includes any request to switch dates, times, or sessions.
    All changes are subject to availability, and we will always do our best to accommodate your needs.

    Additional Information

    Northwest does not offer refunds or transfers due to weather conditions or illnesses.
    In rare or exceptional circumstances, Northwest may cancel a class at our discretion. If this occurs, students will be offered a replacement class or a full refund.

*This program does not require approval by the Private Training Institutions Regulatory Unit (PTIRU) of the Ministry of Post-Secondary Education and Future Skills. As such, PTIRU did not review this program.*