The Main Course - Summer 2017 - 34

34

SCHOOL OF RECREATIONAL COOKING
Nick Malgieri
Founder of Baking Program

TECHNIQUES OF PASTRY & BAKING

TECHNIQUES OF: Pastry * Bread Baking * Chocolate * Cake Baking * Confectionery
Nowhere else in the United States can you find a program of pastry and baking classes for recreational cooks as comprehensive as ours. To a great extent, success in baking depends on a familiarity with, understanding of and mastery over techniques. You will learn folding, icing, tempering, kneading, rolling, and much more-all techniques you can apply to your home baking projects. Our hands-on Techniques
series is designed to give you broad knowledge and provides many opportunities to reinforce your skills. The curriculum was designed by Nick Malgieri, Director of Baking Programs at ICE and the author of
"Pastry!," "Bread!," "Bake!," "The Modern Baker," "How to Bake," "Chocolate," and "Perfect Cakes," among other cookbooks. Each class lasts four to five hours. Students are encouraged to bring a light lunch or
dinner to all pastry classes.

TECHNIQUES OF PASTRY

TECHNIQUES OF CHOCOLATE

Pastry 1-2 will help you master basic pastry techniques, formulas, and processes. You'll learn the best
methods for creating doughs by hand or machine and making filling for luscious tarts and pies, among
other things. Courses in this series may be taken in any order.

This series will teach you how to work with chocolate like a professional. All the latest techniques
for melting, tempering, dipping, and molding will be covered. You'll learn to make all sorts of
confections, from simple nut clusters to chocolate-coated almond butterscotch and fancy truffles
dipped and molded. Courses in this series must be taken in sequence.

Pastry 1:

Pastry 2:

* Pies, tarts, and individual tarts made with sweet pastry dough: banana walnut tart;
southern pecan pie; individual lemon cheese tarts; individual chocolate hazelnut tarts
* Pies, tarts, and individual tarts made with flaky pastry dough: individual fruit tarts;
Maida's Big Apple Pie; tarte Tatin
* Pâte à choux desserts, including éclairs; profiteroles; Paris-Brest; cream puffs
* Quick puff pastry; caramelized palmiers; Napoleons; savory hors d'oeuvres
* Classic puff pastry; almond-filled pithiviers; mixed fruit strips; classic cheese straws
* Strudel and phyllo pastries, including Viennese apple strudel; spinach phyllo
triangles; Moroccan almond pastries

Pastry 1 F $345 F 3 sessions
COURSE MEETS

START DAY

START DATE

TIME

consecutive days
consecutive days

Tue
Mon

7/18
9/18

10am-3pm
10am-3pm

ALL DATES IN COURSE

7/18 * 7/19 * 7/20
9/18 * 9/19 * 9/20

Pastry 1 & 2 combined F $575 F 5 sessions
COURSE MEETS

START DAY

consecutive days
1 day/week

Mon
Sat

TIME

ALL DATES IN COURSE

6/12
10/14

9am-3pm 6/12 * 6/13 * 6/14 * 6/15 * 6/16
9am-3pm 10/14 *10/21 *10/28 *11/4 *11/11

* Pound cakes; loaf cakes; fruit filled crumb cakes; marble spice cake;
lemon buttermilk pound cake
* Fabulous layer cakes, including white cake with lemon coconut frosting;
devil's food cake with boiled icing; old-fashioned chocolate pecan layer cake
* Classic and contemporary sponge cakes, including sponge cake; chocolate, spice,
and orange chiffon cakes
* Individual cakes, including fruit and berry financiers; chocolate raspberry cubes;
coffee diamonds
* Cupcakes unlimited, including devil's food cupcake; coconut-topped lemon cupcake;
chocolate pecan cupcakes with chocolate glaze
* Chocolate masterpieces, including chocolate mousse cake covered with ribbons and
ruffles of chocolate; Swiss chocolate roulade; chocolate raspberry trifle

Cake Baking 1
COURSE MEETS

consecutive days

consecutive days

* Filled molded chocolates with chocolate, nut, and specialty centers
* Dipped chocolates with centers flavored with specialty chocolates, liqueurs,
fruits, and spices
* Hollow and solid molded chocolates, golden disks (gold-flecked dipped chocolates)

Chocolate 1 F $350 F 3 sessions
COURSE MEETS

START DAY

START DATE

TIME

consecutive days

Mon

5/8

10am-3pm

Mon

START DAY

START DATE

TIME

ALL DATES IN COURSE

10/16

6-11pm

10/16 * 10/23 * 10/30

Mon

START DATE

7/31

TIME

9am-3pm

ALL DATES IN COURSE

COURSE MEETS

START DAY

START DATE

TIME

1 day/week

Sun

4/3

9am-3pm

5/8 * 5/9 * 5/10

ALL DATES IN COURSE

4/3 * 4/4 * 4/5 * 4/6 * 4/7

You can't beat the pleasure of making bread. This course explores a range of basic and specialty
breads. You'll learn how to work with yeast, create doughs from various flours, make quick breads,
loaves, rolls, ethnic breads, and sourdoughs. Courses in this series may be taken in any order.

Bread 1:

* Lesson 1: Flatbreads and Crisp Breads
Traditional Ligurian focaccia with a variety of toppings and fillings; Turkish flatbreads
with easy hummus; Egyptian pita; Fattoush (Egyptian pita salad); grissini (classic
breadsticks of Piemonte)
* Lesson 2: One-Step Breads
Easiest home-baked bread; all-whole-wheat bread; pain de mie, French sandwich
bread; golden sandwich bread; old-fashioned raisin bread; frisée salad with bacon and
croutons; tramezzini (Italian snack sandwiches)
* Lesson 3: Rolls and Individual Breads
White and whole-wheat bagels; English muffins; Sicilian sesame rolls; "pretzel" rolls;
muffuletta (classic New Orleans sandwich); pan bagnat (Niçoise salad sandwich); easy
citrus marmalade

Bread 2:

* Lesson 1: Starters and Two-Step Breads
Easy pre-ferment; ciabatta; ciabatta rolls; Tuscan salt-free bread; challah; Swiss
braided bread; panini; challah raisin bread pudding
* Lesson 2: Whole-Grain Breads
Deli rye bread; Sicilian semolina bread; American pumpernickel bread; light spelt
and caraway bread; deli-style corned beef sandwiches; Danish smørrebrød of smoked
salmon

F $345 F 3 sessions

START DAY

Cake Baking 1 & 2 combined F $575 F 5 sessions
COURSE MEETS

Chocolate 2:

TECHNIQUES OF BREAD BAKING

Cake Baking 1-2 provides you with a repertoire of classics, such as layer cakes, individual
cakes,cand cupcakes. You will also learn to prepare loaf cakes, such as pound cake, as well as a
variety of icings. Finally, you will acquire the skills to assemble cakes for special occasions.
Courses in this series may be taken in any order.

Cake Baking 2:

* Chocolate nut clusters; chocolate-enrobed fruits; fantasy barks
* Grand Marnier truffles, bourbon-flavored truffles; ginger truffles;
passion fruit truffles;espresso truffles
* Chocolate caramels; old-fashioned almond butter-crunch;
chocolate-covered caramel almonds

Chocolate 1 & 2 F $575 F 5 sessions

START DATE

TECHNIQUES OF CAKE BAKING

Cake Baking 1:

Chocolate 1:

ALL DATES IN COURSE

7/31 * 8/1 * 8/2 * 8/3 * 8/4

Bread 1 F $345 F 3 sessions
COURSE MEETS

START DAY

START DATE

TIME

consecutive days

Mon

5/1

10am-3pm

ALL DATES IN COURSE

5/1 * 5/2 * 5/3

Bread 1 & 2 F $575 F 5 sessions
COURSE MEETS

START DAY

START DATE

consecutive days

Mon

9/25

TIME

10am-3pm

ALL DATES IN COURSE

9/25 * 9/26 * 9/27 * 9/28 * 9/29

12-WEEK INTRODUCTION TO PASTRY & BAKING
Learn the basic techniques of pastry and baking in this 12-session
class, designed by our director of baking programs, Nick Malgieri.
The course familiarizes students with the recipes and concepts
used by professional bakers and pastry chefs, which form the basis
of every competent baker's repertoire.
*Sundays, May 7-August 6, 6-11pm (skips 5/28 & 7/2)

or Mon/Tue/Wed, July 17-August 9, 6-11pm
or *Sundays, September 17-December 17, 6-11pm (skips 10/8 & 11/26)

TECHNIQUES OF CONFECTIONERY

$1,400 F 12 sessions

If you've always dreamed of becoming the next Willy Wonka, now's your chance. We've introduced
this two-day workshop to help you acquire the skills needed to prepare confections with confidence.
The hallmark for producing these candies lies in knowing how to work with sugar. In this intensive
class, you will focus on sugar cooking: its different stages and understanding their outcomes.

*indicates skip date

Confectioneries
will include:

* Nougat Montelimar
* Crystallized Chocolate-Covered Almonds
* Marshmallows
* Chocolate Coated Buttercrunch

* Vanilla Caramels
* New Orleans Pralines
* Chocolate Fudge

Confectionery F $220 F 2 sessions
COURSE MEETS

consecutive days

START DAY

START DATE

Sat

6/10

ice.edu/MainCourse

TIME

10am-2:30pm

ALL DATES IN COURSE

6/10 * 6/11

Lesson 1:
Lesson 2:
Lesson 3:
Lesson 4:
Lesson 5:
Lesson 6:
Lesson 7:
Lesson 8:
Lesson 9:
Lesson 10:
Lesson 11:
Lesson 12:

Introduction to Yeast Baking
Simple & Complex Breads
Pies & Tarts made with Flaky Pastry dough
Pies & Tarts made with Sweet Pastry dough
Pâte à Choux & Pastry Cream
Cheesecakes & Puff Pastry
Baking Puff Pastries
Cookies & Piping
Chocolate Techniques
Foam Cakes & Glazing
Chocolate Cakes
Butter Cakes & Cake Finishing


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Table of Contents for the Digital Edition of The Main Course - Summer 2017

Table of Contents
Program Overview
Frequently Asked Questions
Culinary Arts Program
Pastry & Baking Arts Program
Culinary Management Program
Hospitality Management Program
Alumni News
Bread Baking
Cake Decorating; School News
Demonstrations; First Fridays
CAPS@ICE
Classes with Michael Laiskonis
Classes in Food Media
Professional Development
Alumni & Student Profiles
Program Overview
Basics; Knife Skills
Techniques of Cooking
American; Meat & Steakhouse
Sauces
Fish & Seafood
Surf & Turf; ICE on Location
Italian; French
ICE Pro Series
Asian; Latin
The Essential Cuisines
Foreign Flavors; Local & Seasonal
Entertaining
Healthful & Vegetarian; Gluten-Free
International Trips
Couples’ Cooking
Family & Teen
Techniques of Pastry & Baking
Cake Decorating; Pastry & Baking
Cake Baking & Decorating
Chocolate; Bread
Gluten-Free Baking
Private Cooking Parties
Wine
Cocktails, Spirits & Beer; Mixology
Calendar
Walking Tours
The Main Course - Summer 2017 - Cover1
The Main Course - Summer 2017 - Table of Contents
The Main Course - Summer 2017 - 3
The Main Course - Summer 2017 - Program Overview
The Main Course - Summer 2017 - Frequently Asked Questions
The Main Course - Summer 2017 - Culinary Arts Program
The Main Course - Summer 2017 - Pastry & Baking Arts Program
The Main Course - Summer 2017 - Culinary Management Program
The Main Course - Summer 2017 - Alumni News
The Main Course - Summer 2017 - Bread Baking
The Main Course - Summer 2017 - Cake Decorating; School News
The Main Course - Summer 2017 - Demonstrations; First Fridays
The Main Course - Summer 2017 - Classes with Michael Laiskonis
The Main Course - Summer 2017 - Professional Development
The Main Course - Summer 2017 - Alumni & Student Profiles
The Main Course - Summer 2017 - Program Overview
The Main Course - Summer 2017 - Basics; Knife Skills
The Main Course - Summer 2017 - Techniques of Cooking
The Main Course - Summer 2017 - 19
The Main Course - Summer 2017 - American; Meat & Steakhouse
The Main Course - Summer 2017 - Sauces
The Main Course - Summer 2017 - Fish & Seafood
The Main Course - Summer 2017 - Surf & Turf; ICE on Location
The Main Course - Summer 2017 - Italian; French
The Main Course - Summer 2017 - ICE Pro Series
The Main Course - Summer 2017 - Asian; Latin
The Main Course - Summer 2017 - The Essential Cuisines
The Main Course - Summer 2017 - Foreign Flavors; Local & Seasonal
The Main Course - Summer 2017 - Entertaining
The Main Course - Summer 2017 - Healthful & Vegetarian; Gluten-Free
The Main Course - Summer 2017 - International Trips
The Main Course - Summer 2017 - Couples’ Cooking
The Main Course - Summer 2017 - Family & Teen
The Main Course - Summer 2017 - Techniques of Pastry & Baking
The Main Course - Summer 2017 - Cake Decorating; Pastry & Baking
The Main Course - Summer 2017 - Cake Baking & Decorating
The Main Course - Summer 2017 - Chocolate; Bread
The Main Course - Summer 2017 - Gluten-Free Baking
The Main Course - Summer 2017 - Private Cooking Parties
The Main Course - Summer 2017 - Wine
The Main Course - Summer 2017 - Cocktails, Spirits & Beer; Mixology
The Main Course - Summer 2017 - Calendar
The Main Course - Summer 2017 - 43
The Main Course - Summer 2017 - Walking Tours
http://www.nxtbookMEDIA.com