The Main Course - Summer 2017 - 7

Andrea Tutunjian
Director of Education & Dean, School of Pastry & Baking

CAREERDIVISION

7

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
career.
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
upcoming topics.
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
culinary enterprise.

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 HIGHLIGHTS:

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.
COURSE HIGHLIGHTS:

* 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:
COURSE HIGHLIGHTS:

Pastry Chef, Craft

Christina Ha ('11) & Simon Tung ('15)
Chef/Owners, Macaron Parlour

Erica Leahy ('01)

Pastry Chef, Jockey Hollow Bar & Kitchen
(Morristown, NJ)

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:
COURSE HIGHLIGHTS:

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
COURSE HIGHLIGHTS:
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.
fruit.
COURSE HIGHLIGHTS:
* Weights and measures, culinary math, food safety, sanitation, and equipment
identification.
* 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.
utilizing cornets.
* 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
meringues

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

CURRICULUM OUTLINE

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

COURSE HIGHLIGHTS:

* Buttercream flowers and borders, royal icing, and fondant (draping, crimping,
and ruffling).
* 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
(Brooklyn)

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"

NATIONAL
Zoe Nathan ('01)

Pastry Chef/Owner,
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
(Portland, OR)
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
(Washington D.C)

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.
COURSE HIGHLIGHTS:

* 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
meringue-based buttercreams.
* Cupcakes and gluten-free baking

For more information, call 888.366.CHEF



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
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