The Main Course - Winter 2020 - 34

34

SCHOOL OF RECREATIONAL COOKING
TECHNIQUES OF PASTRY & BAKING

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 handson Techniques series is designed to give you broad knowledge and provides many opportunities to reinforce your skills.

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, making filling for luscious tarts and pies, and more.

This series will teach you how to work with chocolate like a professional. You'll learn tempering with
both seeding and tabling methods and how to work with colored cocoa butter. You'll make ganache;
chocolate decor; chocolate desserts; filled and hand-rolled truffles; molded bonbons and chocolate
bars.

Pastry 1:

Lesson 1: Sweet Pastry Dough
Sweet Pastry Dough (Pâte Sucrée). Frangipane pear and almond tart; blueberry crumb
pie; and individual cheesecakes.
Lesson 2: Flaky Pastry Dough
Flaky Pie Dough (Pâte Brisée). Apple galette; quiche; and fresh fruit tartelettes
with pastry cream.
Lesson 3: Egg-Based Desserts
Pavlova; pâte à bombe-style chocolate mousse; sabayon with fresh berries;
and cherry clafoutis.

Pastry 2:

Lesson 4: Pâte à Choux
Cream puffs; gougeres; preparation of quick puff and traditional puff pastry.
Lesson 5: Puff Pastry & Phyllo Dough
Parmesan cheese straws; mille-feuille; sugared palmiers; spanakopita; and baklava.

Pastry 1 D $375 D 3 sessions D Level 1
COURSE MEETS

START DAY

START DATE

TIME

consecutive days
1 day/week

Mon
Sun

5/11
6/7

10 a.m.-3 p.m.
10 a.m.-3 p.m.

ALL DATES IN COURSE

5/11 * 5/12 * 5/13
6/7 * 6/14 * 6/21

Pastry 1 & 2 combined D $625 D 5 sessions D Level 1
COURSE MEETS

START DAY

1 day/week*
consecutive days

Sat
Mon

START DATE

2/1
4/20

TIME

ALL DATES IN COURSE

10 a.m.-3 p.m.
10 a.m.-3 p.m.

2/1 * 2/8 * 2/22 * 2/29 * 3/7
4/20 * 4/21 * 4/22 * 4/23 * 4/24

*Indicates a course that skips one or more dates.

Cake Baking 1-2 provides you with a repertoire of classics, such as layer cakes, individual cakes, and
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.
Lesson 1: One-Step Mixing & Creaming Method
Carrot cake; marble pound cake; vanilla bean pound cake; cinnamon coffee cake;
and blueberry crumb cake.
Lesson 2: Egg Foam Method
Angel food cake; cocoa angel food cake; fruit compote; chiffon cake with strawberries
and whipped cream; and chocolate roulade.
Lesson 3: Layer Cakes
Devil's Food cake and birthday cake
Lesson 4: Individual Cakes
Molten chocolate cake; almond financier; and opera cake.
Lesson 5: Specialty Cakes
Chocolate entremet cake with chocolate brownie, praline crunch,
chocolate hazelnut ganache, and chocolate mousse.

Cake Baking 2:

Cake Baking 1 D $375 D 3 sessions D Level 1
COURSE MEETS

1 day/week

START DAY

Sun

START DATE

TIME

2/23

10 a.m.-3 p.m.

ALL DATES IN COURSE

2/23 * 3/1 * 3/8

Cake Baking 1 & 2 combined D $625 D 5 sessions D Level 1
COURSE MEETS

consecutive days
1 day/week*

START DAY

Mon
Sat

START DATE

4/6
1/25

TIME

ALL DATES IN COURSE

10 a.m.-3 p.m.
10 a.m.-3 p.m.

4/6 * 4/7 * 4/8 * 4/9 * 4/10
1/25 * 2/1 * 2/8 * 2/22 * 2/29

*Indicates a course that skips one or more dates.

Learn the basic techniques of pastry and baking in this 12-session class. The course familiarizes
students with the recipes andconcepts used by professional bakers and pastry chefs, which form the
basis of every competent baker's repertoire.

Sundays, January 26-April 26, 4-9 p.m.
*Sundays, May 3-August 2, 4-9 p.m. (skips 5/24 & 7/5)

$1,495 D 12 sessions D Level 1

Quick Breads
Yeasted Breads
Pâte à Choux
Pies Made with Pâte Brisée
Tarts Made with Pâte Sucrée & Cheesecake
Fruit Desserts
Puff Pastry Production and Cookies
Baking Puff Pastry
Custards & Mousses
Egg Foam Cakes & Creaming Method
Layer Cakes
International Desserts

ice.edu/MainCourse

Chocolate 1 D $375 D 3 sessions D Level 1
COURSE MEETS

START DAY

START DATE

TIME

consecutive days
1 day/week

Tue
Sun

2/4
5/31

10 a.m.-3 p.m.
10 a.m.-3 p.m.

ALL DATES IN COURSE

2/4 * 2/5 * 2/6
5/31 * 6/7 * 6/14

Chocolate 1 & 2 combined D $625 D 5 sessions D Level 1
COURSE MEETS

START DAY

consecutive days
consecutive days

Mon
Mon

START DATE

1/6
3/30

TIME

ALL DATES IN COURSE

10 a.m.-3 p.m.
10 a.m.-3 p.m.

1/6 * 1/7 * 1/8 * 1/9 * 1/10
3/30 * 3/31 * 4/1 * 4/2 * 4/3

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, and make loaves, rolls and
sourdoughs.
Bread 1:

Lesson 1: One-Step Breads & Focaccia
Traditional focaccia with a variety of toppings; boules and dinner rolls.
Lesson 2: Baguettes
Baguettes; demi-baguettes and Italian breadsticks.
Lesson 3: New York Classics: Bagels and Pretzels
Everything, poppy, sesame and cinnamon-raisin bagels; salted and cinnamon-sugar
pretzels.

Bread 2:

Lesson 4: Sweet Breads
Challah; raisin bread with cinnamon swirl and Chelsea buns.
Lesson 5: Sandwich Breads
Multigrain; rye wheat sourdough and pain de mie.

Bread 1 D $375 D 3 sessions D Level 1
COURSE MEETS

START DAY

consecutive days
1 day/week

Wed
Sat

START DATE

1/22
3/21

TIME

ALL DATES IN COURSE

10 a.m.-3 p.m.
10 a.m.-3 p.m.

1/22 * 1/23 * 1/24
3/21 * 3/28 * 4/4

Bread 1 & 2 combined D $625 D 5 sessions D Level 1
COURSE MEETS

START DAY

consecutive days
consecutive days
1 day/week*

Mon
Mon
Wed

START DATE

2/10
4/27
3/4

TIME

10 a.m.-3 p.m.
10 a.m.-3 p.m.
6-11 p.m.

ALL DATES IN COURSE

2/10 * 2/11 * 2/12 * 2/13 * 2/14
4/27 * 4/28 * 4/29 * 4/30 * 5/1
3/4 * 3/11 * 3/18 * 3/25 * 4/1

6-WEEK INTRODUCTION TO PASTRY & BAKING 2
In this follow-up course to our 12-Week Introduction to Pastry & Baking, you'll be
developing and refining your pastry, ice cream, macaron, sweet bread and buttercream
decorating skills! With our experienced chef-instructors, you'll be working with
enriched yeasted dough; creating layers of flavor with an entremet cake with mousse
and mirror glaze; baking classic American-style desserts, as well as French macarons
and souffles; and expand on buttercream decorating techniques.

New!

*Sundays, February 2-March 15, 4-9 p.m. (skips 2/16)
*Sundays, August 9-September 20, 4-9 p.m. (skips 9/6)

$780 D 6 sessions D Level 2
Lesson 1:

Classic American Bake Shop

Lesson 2:

Class French Macarons

Lesson 3:

Souffles and Ice Cream

Lesson 4:

Entremet Cake with Mirror Glaze

Lesson 5:

Sweet Breads

Lesson 6:

Buttercream Decorating

*Indicates a course that skips one or more dates.

*Indicates a course that skips one or more dates.

CLASS SKILL LEVEL: LEVEL 1 D BASIC CLASS

Chocolate 2:

*Indicates a course that skips one or more dates.

12-WEEK INTRODUCTION TO PASTRY & BAKING

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

Lesson 1: Tempering Chocolate: Seeding Method
Mendiants; nut clusters and chocolate bark.
Lesson 2: Tempering Chocolate: Tabling Method & Hand-Rolled Truffles
Ganache & Truffles: passion fruit; raspberry; earl grey and maple-bourbon
truffles.
Lesson 3: Chocolate Desserts
Brown-butter chocolate brownies with cocoa nibs; homemade "Oreos" with
white chocolate cream filling and chocolate trio parfait with dark chocolate
pudding, blond chocolate ganache and cookie crumble.
Lesson 4: Chocolate Bars & Molded Truffles
Molded chocolate bars; coco loco white chocolate and mocha latte truffles.
Lesson 5: Molded Bonbons
Dark chocolate; milk chocolate; pistachio and star anise bonbons.

TECHNIQUES OF BREAD BAKING

TECHNIQUES OF CAKE BAKING

Cake Baking 1:

Chocolate 1:

LEVEL 2 D INTERMEDIATE CLASS

LEVEL 3 D ADVANCED CLASS

LEVEL 4 D ICE PRO CLASS


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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
Couples´ 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 - Couples´ 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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