PROGRAM OVERVIEW
Pastry is a precise art using very simple and few ingredients. Knowing how these ingredients delicately interact with each other and how to apply detailed techniques is essential to great baking. In this we make well-known and simple preparations, yet learn the key handling skills, how’s and why’s to do them well. Really well.
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.
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If you want to do a different denomination email gc@nwcav.com
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New Date
SUMMER 2022
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This program does not require approval by the Private Training Institution Branch (PTIB) of the Ministry of Advanced Education, Skills & Training. As such, PTIB did not review this program.
CURRICULUM
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.
Rather than do it one night a week for 6 weeks, we’ve decided to do it on two consecutive nights over 3 weeks. Why? Well, so much of what we are doing can’t be done once a week. There are starters that need to be prepared for the following night’s breads. Doughs often need to rest overnight. And things like ice cream bases and ganache are much better if they’ve been allowed a day to have their flavours mature.
Week 1: Cookies
- Theory of Flour, Fat, and Sugar
- Dark & White Chocolate Cookie
- Orange Pistachio Shortbread Cookie
- Almond Thumbprint Cookies
- Linzer Cookies
We will make four different tasty cookies to illustrate these concepts. So you will be taking at least four dozen cookies home with you.
Week 3: Pate a Choux
- Rouladen
- Sorbet and Possett
- Lemon Custard and Creme Patissiere
- Sour Cream Doughnuts
- Meringue and Ganache toppings
We will also cover a simple plated dessert using seasonal ingredients to be enjoyed in class. You will be taking home a selection of large cream puffs.
Week 2: Tarts and Ice Cream
- Pate Sucre and Basic Pie dough
- Ganache filling (What is ganache?)
- Blueberry filling (Precooked vs Raw)
- Ice Cream – custard style and Philadelphia style
- Chocolate Tart
You will be taking home one 4″ ganache tart, about 4 small fruit tarts, and a tub of ice cream.
Frequently Asked Questions
Why 6 Days?
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Will I take product home EVERY night?
Will I have the same instructor each week?
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