The Main Course - Winter 2020 - 11

SCHOOL OF PROFESSIONAL DEVELOPMENT

11

ARTISAN BREAD BAKING
Somewhere between craft and magic lives the art of baking bread. Even the finest establishments throughout the world know that such a seemingly
simple thing as good bread can change the public and critical regard of a meal.
Artisan Bread Baking takes core concepts of our award-winning Pastry & Baking Arts curriculum to an elevated level, exploring bread baking for those who
wish to focus their careers on this vital and flourishing component of the food world. This comprehensive, 200-hour program was developed and is led by ICE's
own Chef Sim Cass.
The program starts with the basics, covering a wide range of theory and practical bread-baking skills, from basic hand preparations to more complex dough
using pre-ferments, sours and natural ferments. You will master the techniques of shaping, including rolls, baguettes, boules, batards, fougasse, pizza, ciabatta
and many more. In line with ICE's global approach, you will also explore European-style breads and breakfast viennoiserie and create a bread showpiece. Preparing
you for the professional kitchen or bakery, the program will lead you through the use of bread ovens and oven management, and even take you on a tour of local
bread bakeries. Finally, students will explore alternative flours.

CURRICULUM OUTLINE
The 200-hour program contains five courses, which are divided into 40 lessons. The program is constructed as follows:

COURSE 1: BREAD INTRODUCTION (40 HOURS)

COURSE HIGHLIGHTS:

This course focuses on the ingredients, equipment, and theory behind professional
bread baking. The student will master the steps of dough preparation and baker's
math, and have a complete understanding of the difference between straight
doughs and pre-ferments. The student will be introduced to the business applications of bread baking, including costing and profit margins.

* Wheat and rye breads, multigrain bread, fig bread, oat honey bread
* Flatbreads, pita, naan
* Fougasse, ciabatta, focaccia
* Pizza and calzone
* Pretzels, bagels, bialys, and varieties
* Breadsticks and shaping techniques

COURSE HIGHLIGHTS:

* Ingredients and terms, theory including flour grading and content; equipment
* Mixing, fermenting, shaping, proofing, baking, and cooling
* Introduction to business-costing application
* Making bread by hand vs. machine
* Baker's percentage
* Preferments, levain and poolish; natural ferment
* Understanding different flours, and their impact on bread baking
* French white, country white, olive and nut twists, potato onion bread
* Shaping boules, rolls, battards, clovers, bannetons, and fendu

COURSE 2: BAGUETTES, ROLLS & LOAF BREADS (40 HOURS)
Course 2 reinforces the skills learned in Course 1 and then builds upon them with
mastering dough shaping, including baguettes, rolls, and loaf breads. The student
is introduced to the utilization of different flours during the bread-baking process
and offers a comprehensive, hands-on experience of the impact these flours have
on the final product.
COURSE HIGHLIGHTS:

* Baguettes, whole-wheat baguettes, sourdough baguettes
* Shaping and scoring - EPI, petits pans, ficelle, twists, circles, etc.
* Using old dough
* Retarding process
* Kaiser rolls, sweet rolls, pan di mie, hamburger buns, pullman
* Baker's percent review and computer programs

COURSE 3: SPECIALTY BREADS (40 HOURS)
Course 3 explores bread baking with rye and different grains in depth. The student
will also master ethnic favorites from Northern to Southern Europe.

COURSE 4: VIENNOISERIE AND MORE (40 HOURS)
Course 4 takes an in-depth look at viennoiserie, from breakfast pastries to festive
sweet breads. The student will gain the skills to produce top-quality croissants and
Danishes. During this course, students will experience an emphasis on presentation
and display of their final products. Finally, students work with dead dough to design
and create a bread centerpiece.
COURSE HIGHLIGHTS:

* Brioche, chocolate bread, sweet buns
* Pannetone, kugelhoph, stollen, challah bread, and braiding
* Doughnuts, croissant, danish
* Decorative doughs-dead dough with natural colors

COURSE 5: NATURAL FERMENT, SOURDOUGH & RYE BREADS (40 HOURS)
Course 5 teaches students how to utilize natural ferments. The student will prepare
artisan breads using age-old techniques. There is ample opportunity in this course
to explore alternative forms of flour and rising. Students will be introduced to the
business management aspect of opening their own bread bakery.

About Chef Sim Cass
Few people in the world combine the track
record that Sim Cass has in the area of bread
production, research and development,
consulting and teaching. Cass was the
founding baker (1996) and head baker of
Balthazar Bakery, one of the most highly
regarded restaurant and wholesale bread
producers in America.
Prior to Balthazar, Cass was the pastry chef
and head baker at Lucky Strike in New York.
In London, he also worked at Maison
Bouquillon and the Carlton Tower Hotel.
Early in his career, Cass won a silver medal
in the Hotel Olympia International Culinary
Competition. Cass' British charm and wit
earned him an appearance on "Martha
Stewart Living," as well as editorial coverage
in the New York Times and Food Arts.

Schedule Options & Tuition:
Start Date Days
2/24
Mon-Fri
Tuition:
$9,150

Time
12:30-5:30 p.m.

Financial Aid:Sallie Mae loans may be
available to those who qualify.
Approved By: Approved as licensed program
by New York State Department of Education

COURSE HIGHLIGHTS:

* Sourdough, natural ferment - levain, boules, and batards
* Rye wheat, seigle, 90% rye, beer bread, 4-pound rye breads
* Business management overview
* Whole-wheat levain natural ferment
* Gluten-free and alternative flours
* Vegetarian macrobiotic, rice and corn bread (no yeast)
* Decorative lame work

THE ART OF CAKE DECORATING
Exquisitely designed wedding cakes and intricately decorated cupcakes have
each emerged as cultural icons, celebratory rites and a booming business trend
within the culinary world. Producing these pieces requires a trained eye that
understands scale, form and composition, and a practiced hand that can
execute a vision for turning raw ingredients into edible art.
ICE's Art of Cake Decorating was developed for anyone with an interest in
pursuing a career in cake decorating. This multi-faceted, 240-hour program
was developed and is led by ICE's award-winning chef-instructor Toba Garrett.
The program starts with the basics of cake preparation and piping and moves
on to explore all intricate elements of decorating, including the many
international styles of cake artistry, such as Nirvana, Lambeth, Australian and
Oriental string.

The final lessons of the program supported by renowned chefs Elisa Strauss
and Penny Stankiewicz, who will teach contemporary designs, airbrushing
techniques, painting with precision, novelty cakes, advanced sugar floral work
and hand-sculpting skills. Finally, at the conclusion of the program, you will
have be equipped to tackle any cake project and will present a grand finale of
stunning cakes and sugar artistry.
For graduates of ICE's other programs wanting to specialize in cake
decorating or existing business owners looking to take their products to a
higher level, this program provides the intensive training and guidance
necessary to establish a competitive advantage in this lucrative area of the food
world.

CURRICULUM OUTLINE
The 240-hour program contains five courses, which are divided into 60 lessons. The program is constructed as follows:

COURSE 1: BUTTERCREAM PIPING (40 HOURS)
The course will instruct how to prepare several
different types of buttercream as well as prepare all
types of piped borders and flowers. Through
repetition and practice, students will build their skills
and develop confidence. Icing cakes, pressure control
piping, and learning food color applications are a few
of the key elements to complement buttercream use.
COURSE HIGHLIGHTS:

* Basic cake preparation
* Preparing and using buttercream icings
* Pressure control piping and cornet preparation
* Basic cake borders such as shells, star flowers
garlands and rope
* Intermediate buttercream piping including grape
clusters, sweet pea clusters, ruffles and swags, bows,
and basket weave
* Basic floral piping skills (rose buds, roses and
leaves)

COURSE 2: ROYAL ICING, ROLLED FONDANT &
PASTILLAGE (60 HOURS)
This course will introduce students to all aspects of
Royal Icing, from elementary flooding techniques,
flowers and lace to advanced techniques such as brush
embroidery and string work. The intricacies of the
advanced techniques require precision, and
steadiness, that students will develop with time and
practice. Students will also be introduced to working
with rolled fondant, and using it to cover a
Styrofoam cake and boards. They will also be
introduced to different methods for preparing
pastillage making plaques.

COURSE HIGHLIGHTS:

* Outlining and flooding techniques
* Royal icing flowers such as cherry blossoms,
forget-me-nots, primroses, violets, and daisies
* Royal icing pipe work including Swiss dots, Cornelli
lace, and oval borders
* Advanced royal icing techniques such as brush
embroidery, drop, Oriental and Australian string
work, freehand embroidery, and intricate filigree
lace design.

COURSE 3: ROLLED FONDANT
& HAND MODELING SKILLS (40 HOURS)
This course will introduce students to the more
advanced techniques of rolled fondant, including
ruffling, drapery and ribbons. Students will also utilize
hand skills to learn different writing techniques and
to model using marzipan.
COURSE HIGHLIGHTS:

* Advanced rolled fondant techniques of ruffling,
drapery, smocking, crimping and tassels
* The art of writing - Alphabetic practice utilizing
various mediums as well as greetings on cakes and
sugar plaques made out of pastillage and gum
paste
* Hand modeling using marzipan and chocolate
* Preparation and finishing of upscale decorated cup
cakes and cookies

COURSE 4: SUGAR FLOWERS & AIRBRUSHING
(60 HOURS)
Students will learn all aspects of preparing a wide
assortment of sugar paste flowers. They will be
introduced to the basic equipment needed, coloring
techniques along with petal dusting and floral
arrangement. Also in this course students will be

introduced to airbrushing techniques for basic flower
preparation and basic airbrush designs.
COURSE HIGHLIGHTS:

* Gum paste blossoms, buds, and foliage as well as
gum paste flowers, including roses, carnations,
azaleas, daisies, lilies, hibiscus, and orchids
* Petal dusting and airbrushing flowers
* Corsage, bouquet, spiral design
* Floral taping and ribbon work
* Airbrush techniques

COURSE 5: CONTEMPORARY CAKES
& GRAND FINALE (40 HOURS)
The final course of the program will focus on handsculpted cakes and at the conclusion of the course the
students will participate in a five-day workshop on
novelty cake preparation, which will round out their
skills as advanced cake decorators and allow them to
utilize all of the elements and techniques learned
throughout the course. The students will also begin
their final project, creating a design and following
through to completion. They will present a grand
finale of cakes and sugar artistry.

About Chef Toba Garrett
With over a dozen international gold and
silver medals, master chef-instructor Toba
Garrett is one of the most respected artists
in her field and a seasoned instructor with
years of experience. Chef Toba is the
author of "Professional Cake Decorating,"
the first professional cake decorating text
book designed to teach all aspects of cake
art, "Wedding Cake Art and Design," "The
Well-Decorated Cake" and "Creative
Cookies - Delicious Decorating for any
Occasion." Her work has appeared on
national TV and in countless magazines.

Schedule Options & Tuition:
Start Date Days
3/18
Mon-Fri
Tuition:

Time
1-5 p.m.

$13,790

Financial Aid: Sallie Mae loans may be
available to those who qualify.
Approved By: Approved as licensed
program by New York State Department
of Education

COURSE HIGHLIGHTS:

* Multi-tier cake (Styrofoam) iced in royal icing or
rolled fondant and decorated in a classical or
contemporary style
* Floral spray made up of a variety of sugar flowers
* Pastillage card or plaque with a handwritten
greeting
* Six decorated cookies or cupcakes

For more information, call 888.366.CHEF



The Main Course - Winter 2020

Table of Contents for the Digital Edition of The Main Course - Winter 2020

Program Overview
Frequently Asked Questions
Culinary Arts Program
Pastry & Baking Arts Program
Health-Supportive Culinary Arts
Culinary Management Program
Hospitality Management Program
Bread Baking
Cake Decorating
Demonstrations; First Fridays
CAPS@ICE
Classes with Michael Laiskonis
Food Media
Culinary Management & Business
Beverage Management Program
Program Overview
Knife Skills; Technique
Techniques of Cooking
Butcher Block; Meat & Poultry
Fish & Seafood; Surf & Turf
American; Basics
Ingredient Focused
Italian; Pasta; Pizza
Latin
French; Asian; Alumni News
The Essential Cuisines
International; Holiday
Brunch & Entertaining
Health-Supportive
Vegan & Gluten-Free
CouplesĀ“ Cooking
Techniques of Pastry & Baking
Cake Decorating
Pastry & Baking; Chocolate
Bread; Sugar; Macarons
Wine; Wine & Food Pairing
Essentials of Wine; Mixology
Beverages; Professional Mixology
The Main Course - Winter 2020 - Cover1
The Main Course - Winter 2020 - 2
The Main Course - Winter 2020 - 3
The Main Course - Winter 2020 - Program Overview
The Main Course - Winter 2020 - Frequently Asked Questions
The Main Course - Winter 2020 - Culinary Arts Program
The Main Course - Winter 2020 - Pastry & Baking Arts Program
The Main Course - Winter 2020 - Health-Supportive Culinary Arts
The Main Course - Winter 2020 - Culinary Management Program
The Main Course - Winter 2020 - Hospitality Management Program
The Main Course - Winter 2020 - Cake Decorating
The Main Course - Winter 2020 - Demonstrations; First Fridays
The Main Course - Winter 2020 - Classes with Michael Laiskonis
The Main Course - Winter 2020 - Culinary Management & Business
The Main Course - Winter 2020 - Beverage Management Program
The Main Course - Winter 2020 - Program Overview
The Main Course - Winter 2020 - Knife Skills; Technique
The Main Course - Winter 2020 - Techniques of Cooking
The Main Course - Winter 2020 - 19
The Main Course - Winter 2020 - Butcher Block; Meat & Poultry
The Main Course - Winter 2020 - Fish & Seafood; Surf & Turf
The Main Course - Winter 2020 - American; Basics
The Main Course - Winter 2020 - Ingredient Focused
The Main Course - Winter 2020 - Italian; Pasta; Pizza
The Main Course - Winter 2020 - Latin
The Main Course - Winter 2020 - French; Asian; Alumni News
The Main Course - Winter 2020 - The Essential Cuisines
The Main Course - Winter 2020 - International; Holiday
The Main Course - Winter 2020 - Brunch & Entertaining
The Main Course - Winter 2020 - Health-Supportive
The Main Course - Winter 2020 - Vegan & Gluten-Free
The Main Course - Winter 2020 - 32
The Main Course - Winter 2020 - CouplesĀ“ Cooking
The Main Course - Winter 2020 - Techniques of Pastry & Baking
The Main Course - Winter 2020 - Cake Decorating
The Main Course - Winter 2020 - Pastry & Baking; Chocolate
The Main Course - Winter 2020 - Bread; Sugar; Macarons
The Main Course - Winter 2020 - Wine; Wine & Food Pairing
The Main Course - Winter 2020 - Essentials of Wine; Mixology
The Main Course - Winter 2020 - Beverages; Professional Mixology
The Main Course - Winter 2020 - 41
The Main Course - Winter 2020 - 42
The Main Course - Winter 2020 - 43
The Main Course - Winter 2020 - Cover4
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