The Main Course - Winter 2020 - 7
Director of Education & Dean, School of Pastry & Baking
PASTRY & BAKING ARTS
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
curriculum was 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 creative director, and former executive
pastry chef at Le Bernardin, and 2007 winner of
the prestigious James Beard Foundation's
Outstanding Pastry Chef 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 18 students or less,
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
For tuition rates and start dates, see page 5.
SELECT ALUMNI IN
PASTRY & BAKING ARTS
METRO NEW YORK
Claudia Fleming ('88)
Owner, The North Fork Table
James Beard Award
Outstanding Pastry Chef, 2000
Clarisa Martino ('04)
Executive Pastry Chef, Mesa Grill, Gato
Dessert Professional Top 10 Pastry Chef 2013
Michal Shelkowitz ('05)
Pastry Chef, Craft
Alon Langleib ('14)
Corporate Pastry Chef, Mercer Hospitality Group
Christina Ha ('11) & Simon Tung ('15)
Chef/Owners, Macaron Parlour
Erica Leahy ('01)
Pastry Chef, Jockey Hollow Bar & Kitchen
Elisa Strauss ('01)
Owner, Head Cake Designer, Confetti Cakes
Author of "The Confetti Cakes Cookbook"
& "Confetti Cakes for Kids"
Richard Mast ('06)
The diploma program contains 9 courses. The first 8 courses are composed of 100 four-hour lessons held at ICE. The ninth course is an off-site externship.
The program is constructed as follows:
cakes such as angel food, chiffon, and génoise are also included.
COURSE 1: INTRODUCTION TO BAKING TECHNIQUES & INGREDIENTS
* Cupcakes with advanced piping and gluten-free baking.
PART I: 44 HOURS
* A wide variety of cookies and bars including biscotti, brownies, madeleines,
The program begins by giving students an in-depth understanding of the
macarons, rugelach, magic bars and rainbow cookies.
ingredients, techniques, and procedures they will use throughout the program:
COURSE 6: CAKES, FILLINGS & ICINGS: PART II: 52 HOURS
* Identification and demonstrations of essential ingredient groups such sugar,
Batters produce more than the familiar cakes we often see: More complex techniques
dairy, fruits and chemical leaveners.
give us not only an international assortment of cakes but entremets and individual
* Weights and measures, food safety, knife safety, sanitation, and equipment
desserts as well.
use and identification.
* Introduction to decorating skills, the use of a pastry bag and making and
* Complex layered cakes utilizing an assortment of cake layers such as nut sponges,
* Introduction to hydrocolloids including pectin and gelatin for making items such
génoise mousseline and biscuit joconde.
as panna cotta, marshmallows, gelees and pate de fruit.
* An assortment of classic American and European cakes including opera, miroir,
* Techniques for preparing fruit-based desserts, including poaching, roasting,
tiramisu, charlotte royale, crêpe cake, mousse cakes, carrot, red velvet and german
macerating, drying and candying.
* The theory and practice of sugar cookery including the preparation of fudge,
* Both individual and entremet cakes.
torrone, nougatine, lollipops and brittle.
* Our plated desserts section includes theory, preparation, and presentation of
multielement, contemporary plated desserts. Students recreate and prepare recipes
by award-winning chef and ICE Creative Director, Michael Laiskonis.
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 7: CHOCOLATE CONFECTIONS: 44 HOURS
Of the various mediums used by pastry chefs to express their vision, none is more
course students begin the journey toward that goal by learning:
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.
* Introduction to chocolate and tempering.
* The basics of custards as they prepare items like crème brûlée, crème caramel, bread COURSE HIGHLIGHTS:
puddings and pastry creams.
* Chocolate production and tempering methods.
* Introduction to pâte à choux to prepare items such as éclairs and Paris-brest.
* Dipping and enrobing items such as truffles and framed centers.
* How to prepare a variety of cheesecakes including sour cream and mascarpone
* Preparation of chocolate bars and filled chocolates including a wide variety of
* Production of frozen desserts such as ice creams and sorbets and granitas.
* The highlight of this section is creating both chocolate and isomalt showpieces.
* The basics of egg and egg white theory as they prepare desserts like soufflés,
meringues and buttercreams.
COURSE 3: BREADS & OTHER YEAST-RAISED DOUGHS: 40 HOURS
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 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.
* The technique and theory of working with yeasted doughs: fermentation, dough
hydration, temperature control, kneading and shaping.
* Application of this theoretical knowledge by baking a variety of yeast items,
including braided, olive, and sourdough loaves along with brioche, bagels,
baguettes, focaccia, pizza, pretzels and doughnuts.
* The techniques to create laminated doughs such as croissant and danish.
* Advanced buttercream flowers and borders, royal icing, and rolled fondant
* Gum paste flowers, including peony, lily, roses, and more.
* Floral arrangement and tiered cake assembly.
* The use of marzipan, white and dark modeling chocolate for making flowers, fruits,
figurines and decorations.
* This course culminates in the creation of an original three-tiered celebration cake.
COURSE 4: PASTRY DOUGHS: 60 HOURS
COURSE 9: EXTERNSHIP: 210 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:
* Classic dough techniques such as pâte brisée (flaky), pâte sucrée (sweet), and pâte
sablée (cookie) to make tarts, pastries, scones, biscuits and shortcakes.
* To create or use laminated or layered doughs, including puff pastry, phyllo, and
hand-stretched classic strudel.
* Proper shaping techniques for preparing tarts, galettes, pies (single-crust, two-crust,
and lattice), palmiers, mille-feuille, fruit strips and pithiviers.
* Specialty pastry shop items including baklava, linzer tortes, cannoli and
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,
pound, white, yellow, crumb, and chocolate cakes along with muffins. Egg-foam
Co-Owner, Mast Brothers Chocolate
Co-Author of "Mast Brothers Chocolate:
A Family Cookbook"
IACP Award Winner
Julian Plyter ('07)
Chef/Owner, Melt Bakery
Mina Pizarro ('02)
Pastry Chef, L'Appart
2015 Rising Star Pastry Chef, Star Chefs
Dana Pollack ('12)
CEO/Founder, Dana's Bakery
David Crofton ('03)
Pastry Chef/Owner, One Girl Cookies
Steven D'Onofrio ('93)
Managing Director, Swiss Chalet Fine Foods
Zac Young ('06)
Owner/Pastry Director, Craveable Hospitality
Season 1 contestant on "Top Chef: Just Desserts"
and Dessert Professional Top 10 Pastry Chef
Zoe Nathan ('01)
Rustic Canyon Wine Bar & Restaurant
and Huckleberry Bakery and Café (Los Angeles)
Stephen Durfee ('91)
Former Pastry Chef of French Laundry (CA)
James Beard Award
Outstanding Pastry Chef, 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 Cake Artistry (Orlando, FL)
Former Pastry Chef, Marriott-Orlando
World Center (FL)
Recipient of numerous awards at the annual
Bread & Pastry Championship
Scott Blenkarn ('12)
Head of Research & Development,
Milk Bar (Los Angeles)
Tiffany MacIssac ('02)
Pastry Chef, Buttercream Bakeshop
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.
Meadow Ramsey ('02)
Pastry Chef, Kismet (Los Angeles)
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highlights of the unique
happenings in and around ICE,
including alumni news, special
events and guest lectures at ICE.
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
Frequently Asked Questions
Culinary Arts Program
Pastry & Baking Arts Program
Health-Supportive Culinary Arts
Culinary Management Program
Hospitality Management Program
Demonstrations; First Fridays
Classes with Michael Laiskonis
Culinary Management & Business
Beverage Management Program
Knife Skills; Technique
Techniques of Cooking
Butcher Block; Meat & Poultry
Fish & Seafood; Surf & Turf
Italian; Pasta; Pizza
French; Asian; Alumni News
The Essential Cuisines
Brunch & Entertaining
Vegan & Gluten-Free
Techniques of Pastry & Baking
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