The Main Course - Summer 2017 - 7
Director of Education & Dean, School of Pastry & Baking
CAREER PASTRY & BAKING ARTS PROGRAM
Pastry & Baking Arts combines the creativity of
art and the finesse of technique to form delicious
and complex presentations. Students who
complete our 610-hour diploma program
graduate with the strong and competitive
knowledge of theory, techniques, and hands-on
experience that provides them with the
foundation for life-long success.
Drawing from the rich baking and pastry
traditions of France, Italy, Austria, and
Switzerland, as well as contemporary American,
our Pastry & Baking Arts program is not only
international in scope, but constantly evolving
through modern global influences. Our
award-winning program and curriculum were
shaped by two chefs: Nick Malgieri, the former
executive pastry chef at Windows on the World
and a member of "Pastry Art & Design's" 1998 and
1999 Ten Best Pastry Chefs' roster. And more
recently, Michael Laiskonis, our current creative
director and former executive pastry chef at Le
Bernardin, and 2007 winner of the prestigious
James Beard Foundation's Outstanding Pastry
Chef in America award.
The curriculum, like our Culinary Arts
Program, is grounded in ICE's five-point model of
skill development: theory, technique, palate
training, speed, and teamwork. This approach
assures that students progress quickly yet
thoroughly through the program, while learning
the elements that are essential for a successful
The program offers students a comprehensive
hands-on experience of the components of baking,
and includes units on everything from breads and
cakes to confections and frozen desserts. Most
lessons conclude with a group tasting and a
critique of that day's work by the chef-instructor,
so that students continue to develop their palates,
identify successes, and learn to solve problems.
Homework, a crucial adjunct to in-class learning,
is assigned regularly to acquaint students with
The small class size, with an average of 12
students, ensures individual attention, which
helps each student progress through the program
and gain confidence and proficiency.
After completing their 400 hours of in-class
training, students move off-site to participate in a
210-hour externship. This puts their skills to the
test, continuing the educational process in a
restaurant, hotel, catering kitchen, bakery or other
SELECTED ALUMNI IN
PASTRY & BAKING ARTS
For tuition rates and start dates, see page 5 .
Owner, Head Cake Designer, Confetti Cakes Author of "Confetti Cakes Cookbook"
& "Confetti Cakes for Kids"
COURSE 7: CHOCOLATE CONFECTIONS: 44 HOURS
Of the various mediums used by pastry chefs to express their vision, none is more
seductive than chocolate. This comprehensive course takes students beyond the basic
techniques and allows them to experience the joy of creativity as they produce and
assemble a chocolate showpiece.
* Chocolate production, theory, and tempering methods.
* Dipping and enrobing.
* Preparation of fondant, truffles, butter crunch, and nougatine; molded, dipped and
filled chocolates; and the highlight of this section, showpieces.
* Advanced methods including piped and framed centers, and isomalt casting.
COURSE 8: CAKE DECORATING: 56 HOURS
Cake decorating represents the ultimate fusion of art and craft. The students' effort
and practice in prior classes is rewarded as they take their skills to a new level by
preparing tiered cakes.
COURSE 4: PASTRY DOUGHS: 64 HOURS
Mixing, rolling, turning, and forming: These are the essential skills students master
as they learn to prepare the wide variety of doughs that are the basis of so many
pastry items. Included are:
Pastry Chef, Craft
Christina Ha ('11) & Simon Tung ('15)
Chef/Owners, Macaron Parlour
Erica Leahy ('01)
Pastry Chef, Jockey Hollow Bar & Kitchen
Elisa Strauss ('01)
Julian Plyter ('07)
COURSE 3: BREADS & OTHER YEAST-RAISED DOUGHS: 36 HOURS
* The technique and theory of working with yeasted doughs: fermentation, dough
hydration, temperature control, kneading, and shaping.
* How to calculate and utilize bakers' percentages, with application in sour, straight
dough formulations, and more.
* Application of this theoretical knowledge by baking a variety of breads, including
braided, olive, and sourdough loaves along with brioche, bagels, baguettes,
foccacia, and pizza.
Michael Shelkowitz ('05)
Chef/Owner, Melt Bakery
Bread is at the crossroads of the culinary and baking arts. At the heart of this
deceptively simple food is some of the program's most challenging material:
Clarisa Martino ('04)
Executive Pastry Chef, Mesa Grill, Gato
"Dessert Professional" Top Ten Pastry Chef 2013
Richard Mast ('06)
The diploma program contains 13 courses. The first 12 courses are comprised of 110 four-hour lessons held at ICE. The 13th course is an off-site externship.
The program is constructed as follows:
* A wide variety of piped, dropped, molded, bar, sheet, and stencil cookies
COURSE 1: INTRODUCTION TO BAKING TECHNIQUES & INGREDIENTS
including biscotti, brownies, madeleines, macarons, spritz, tuile, and tulipe.
PART I: 44 HOURS
The program begins by giving students an in-depth understanding of the COURSE 6: CAKES, FILLINGS & ICINGS: PART II: 52 HOURS
ingredients, techniques, and procedures they will use throughout the program:
Batters produce more than the familiar cakes we often see: More complex techniques
give us not only an international assortment of cakes but entremets and individual
* Identification and discussion of the essential ingredient groups: sugar, dairy and desserts as well.
* Weights and measures, culinary math, food safety, sanitation, and equipment
* Complex layered cakes including plain and chocolate-nut sponges,
* Introduction to basic decorating skills, the use of a pastry bag, and making and
génoise mousseline and biscuit joconde.
* A classic assortment of cakes, including opera, miroir, tiramisu, charlotte royale,
* Techniques for preparing fruit-based desserts, including poaching, roasting,
crepe and mousse cakes.
macerating, drying, and candying.
* Our Plated Desserts section includes theory, preparation, and presentation of
* The theory and practice of sugar cookery including the preparation of sugar
multielement, contemporary plated dessert. Students recreate and prepare recipes
syrups, glazes, fondant, nougat, fudge, and caramel.
by award-winning chef and ICE Creative Director, Michael Laiskonis.
* The basics of egg theory as they prepare egg-based desserts like crème brûlée, bread
pudding, mousses, and éclairs made with pâte à choux.
* How to prepare a variety of cheesecakes along with classic pastry cream.
* Production of frozen desserts such as ice creams and sorbets.
* The basics of egg theory as they prepare egg-based desserts like soufflés and
Claudia Fleming ('88)
Owner, The North Fork Table
James Beard Foundation
Outstanding Pastry Chef 2000
Co-Owner, Mast Brothers Chocolate
Co-Author of "Mast Brothers Cookbook"
IACP Award Winner
COURSE 2: INTRODUCTION TO BAKING TECHNIQUES & INGREDIENTS
PART II: 56 HOURS
All well-executed desserts rely on a mastery of fundamental techniques. In this
course students begin the journey toward that goal by learning:
METRO NEW YORK
* Buttercream flowers and borders, royal icing, and fondant (draping, crimping,
* Gum paste flowers, including azaleas, lilies, roses, and more.
* Floral arrangement and tiered cake assembly including splitting, filling, and
crumb coating and the usage of marzipan for covering cakes and making
flowers, fruits, and vegetables.
* Finishing techniques like petal dusting and tier assembly. This course culminates
in the creation of an original two-tiered wedding cake.
COURSE 9: EXTERNSHIP: 210 HOURS
At the end of their in-class training, all students are assigned an externship. While
the Institute of Culinary Education recommends that students extern in restaurant
kitchens, they may request venues such as hotels, catering companies, corporate
dining rooms, or pastry shops in order to meet their professional goals.
Mina Pizarro ('02)
Pastry Chef, L'Appart
2015 Rising Star Pastry Chef, Star Chefs
Rachel Thebault ('05)
Head Confectioner/Owner, Tribeca Treats
David Crofton ('03)
Pastry Chef/Owner, One Girl Cookies
Steven D'Onofrio ('93)
Managing Director, Swiss Chalet Fine Foods
Zac Young ('06)
Corporate Pastry Chef, Craveable Hospitality
Season 1 contestant on "Top Chef: Just Desserts"
Zoe Nathan ('01)
Rustic Canyon Wine Bar & Restaurant & Huckleberry Café & Bakery (Los Angeles, CA)
Stephen Durfee ('91)
Former Pastry Chef of French Laundry (CA)
James Beard Foundation
Outstanding Pastry Chef Award 1998
Tim Healea ('98)
Owner/Head Baker, Little T American Baker
Silver Medal Winner, Team USA for the
2002 World Cup of Baking, Paris
Lucy Martin ('95)
Owner, Sofelle Confections (Orlando, FL)
Former Pastry Chef, Marriott-Orlando
World Center (FL)
Recipient of numerous awards at the annual
Bread & Pastry Championship
Shari Maciejewski ('12)
Pastry Chef de Partie
The Inn at Little Washington (VA)
Tiffany MacIssac ('02)
Pastry Chef, Buttercream Bakeshop
Meadow Ramsey ('02)
Pastry Chef, Sqirl (Los Angeles, CA)
* The trio of classic doughs: pâte brisée (flaky), pâte sucrée (sweet), and pâte sablée
(cookie) to make tarts and pastries.
* Laminated or layered doughs, including puff pastry, croissant, and Danish
doughs, both by hand and with a commercial sheeter.
* Proper rolling techniques for preparing tarts, galettes, pies (single-crust, two-crust,
and lattice), palmiers, mille-feuille, fruit strips, pithiviers croissants, pains au
chocolat, and a variety of Danish specialties.
* Specialty pastry shop items including phyllo, donuts, cannoli, sfogliatelle, and
handstretched classic strudel.
COURSE 5: CAKES, FILLINGS & ICINGS: PART I: 48 HOURS
From the humble pound cake to the classic génoise, students go beyond the recipes
to explore the theory and technique of cake making and expand their abilities to
create original cakes.
* Butter-based and egg-foam cakes, including layered and rolled versions.
* The theory of batter balance as they prepare cakes using various mixing
techniques including: one-stage, high-ratio, and creaming method. Cakes
prepared include carrot, pound, white, yellow, crumb, and chocolate along with
muffins. Egg-foam cakes such as angel food, chiffon, and génoise are also included.
* Icings and fillings such as curds and ganaches as well as both Swiss and Italian
* Cupcakes and gluten-free baking
For more information, call 888.366.CHEF