Elevate your pastry skills and bring an air of modern sophistication to every plate, bread basket and dessert with the advanced methods and techniques taught in this hands-on course.
Be a part of the advanced pastry conversation by joining us on campus in New York City for our newest professional training course. If you're looking to elevate your pastry and baking techniques and discover the secrets of some of today's most envelope-pushing kitchens, this is the course for you. In this five-week intensive, students explore the tools and techniques that transform desserts, bread baskets, chocolates and cheese courses into luxury dining experiences.
In this inspiring class series you will:
Please note, this course is available to senior-level students currently enrolled in one of ICE's career training programs (Pastry & Baking Arts, Culinary Arts, or Health-Centered Culinary Arts) and have completed at least the first three modules of the program. The course is also open to Institute alumni and those who can demonstrate significant pastry and baking experience to an ICE Chef-Instructor.
Course Name: Advanced Pastry & Baking Technique
Course Duration: 5 weeks
Class Times: afternoon
The pastry and baking world is full of opportunities, and embracing the next level of pastry techniques can help open doors into high-end restaurant or specialty dessert kitchens, R&D positions, food labs and more—businesses looking for pastry chefs who understand both tradition and innovation. With advanced skills in gels and foams, sous vide,and contemporary plating, you could gain an edge in the job market.
As a student in our Advanced Pastry & Baking Technique course you are identified by a red commis cap. Your cap is a mark of ambition, skill, and dedication. It's also a symbol that you are serious about mastering contemporary pastry, breads and desserts and standing out in the industry.
Modern pastry kitchens do more than create desserts, which is why our advanced students delve into the full scope of the craft—exploring breads, and viennoiserie, applying artistic detail to petits-fours and chocolates, and crafting balanced pre-desserts and cheese courses. These skills help students prepare for positions where they contribute to elevating every stage of the fine-dining experience, not just the dessert course.
Modern pastry is about artistry as much as taste. In this course you'll refine plating techniques that add dimension and mouthfeel while delivering maximum visual impact. Explore foams, custards, powders, chips, crisps, tuiles and more, crafting plates that look as stunning as they taste. In addition to creating volume and drama, students will also practice the refined art of maximizing color while prioritizing flavor with gels, powders and garnishes.
While advanced skills matter, ICE’s accredited Diploma and Degree programs provide the essential foundation to help launch a successful culinary career. Our fast-paced yet comprehensive Pastry & Baking Arts, Culinary Arts, Health-Centered Culinary Arts, and Restaurant & Culinary Mangement programs help students build core skills for diverse culinary and hospitality paths. Pairing these with the Advanced Pastry & Baking Technique course deepens expertise and can broaden opportunities in the culinary industry.
We believe immersive training is the best way to learn, which is why we provide hands-on culinary and pastry courses in New York City and Los Angeles—two of America’s culinary capitals. Our new Advanced Pastry & Baking Technique course is a cut above the rest of our offerings; it’s designed for students who are ready to push boundaries and elevate their craft.
Take the smart next step by enrolling in Advanced Pastry & Baking Technique today. Reach out to an Admissions Representative now to secure your spot. Email [email protected] or call (888)354-CHEF.
The admissions process is the start of a lasting relationship with ICE. Your Admissions Representative will introduce you to the personal experience the culinary arts school is known for. Their mission is to understand your career goals and help you select the right program(s) to fit your needs and your interests.
Why Choose Us?
You know it's in you — the ambition to pursue a rewarding career in food & beverage. ICE is ready to help you Find Your Culinary Voice and achieve your career dreams.
International Students
Like the cities our campuses inhabit, ICE is a hub of multiculturalism. We’re proud to have had students from 44+ countries choose ICE for their career training and we celebrate the unique perspective an international student body provides. International students have the opportunity to gain knowledge and hands-on experience in America’s major food cities, by attending our New York City or Los Angeles campuses. It’s no wonder students come from around the world to Find Their Culinary Voice at ICE.
Resources:
Ready to take your interest in ICE further? Speak to an admissions representative about your personal goals, start your application or download our career brochure so you can access our program information anytime.
ICE’s Advanced Pastry & Baking Technique course is a 10-lesson (39-clock hour) course, designed for students and pastry professionals who have earned their foundational skills in pastry arts and are seeking a challenging, advanced take on the pastry world. The course is a hands-on, immersive experience into modern pastry applications and techniques.
The Modern Bakery unit will combine fundamental baking methods and techniques with contemporary applications, presentations, and flavors that reflect current trends practiced by world-class bakeries and pastry shops. Production of elements begin on day one and will be finished in the following lesson.
Students are taught:
The Modern Bakery unit continues with finished products completed from the first day’s production of base elements.
Students are taught:
The Petit Gâteau and Entremet unit will explore complex contemporary desserts designed for boutique pastry shops—in both individual and large format presentations. Day one of the unit will include the production of base elements such as sable and tart doughs, frangipane, cakes, compotes, creams and confit to produce small format pastries.
Students are taught:
The Petit Gâteau and Entremet unit continues by completing finished petits gâteaux and entremets by assembling base components produced on day one with mousses, textural elements, and finishing spays and glazes. Additional décor elements include contemporary garnishes.
Students are taught:
The Pre-Dessert unit explores small-format transitionary desserts typical of fine-dining restaurants. Among the concepts and techniques explored: composed cheese courses, compotes and confits, sorbets and granités, creams and mousses, and textural elements such as chips and tuiles.
Students are taught:
The Pre-Dessert unit continues with an additional flight of small-format transitionary desserts typical of fine-dining restaurants. Among the concepts and techniques explored: composed cheese courses, compotes and confits, sorbets and granités, creams and mousses, and textural elements such as chips and tuiles.
Students are taught:
The Plated Dessert unit will cover a range of techniques and approaches applied to complex restaurant-style plated desserts. Among the concepts explored include: frozen, chilled, and warm components, as well as crunchy, creamy, and cake elements – all combined to create contrasting and complimentary flavor and textural experiences.
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The Plated Dessert unit continues with an additional flight of chocolate-based, restaurant-style plated desserts. The unit will also cover a range of techniques and approaches applied to complex restaurant-style plated desserts. Among the concepts explored include: service elements, and various techniques in transforming chocolate in dessert components.
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The Mignardises and Confections unit will provide a thorough deep-dive into candies, bonbons, and petit fours—from classic to modern. Among the confectionery concepts explored include: chocolate work, specialty couverture, pâte de fruit, marshmallow, and dehydrated fruit crisps.
Students are taught:
The Mignardises and Confections unit concludes with an additional flight of candies, bonbons, and petit fours – applicable to a range of outlets from pastry shop to restaurant service. Basic and advanced confectionery concepts will be reinforced, including: chocolate work, specialty couverture, fruit confit, gummies and praline.
Students are taught:
