PROFESSIONAL PASTRY ARTS TRAINING

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Chez Boucher Cooking School


In an effort to continue to provide quality pastry arts education at an affordable price, we have created the Chez Boucher Professional Pastry Arts Training Program.  This 12-week program consists of twice as many hours of instruction as our recreational classes but half as many hours & cost of our former professional pastry arts certificate program.

Class times are Monday & Tuesday mornings from 8:00 am – 1:00 for 12 weeks, for a total of120 hours of hands on training. Upon completing this 12-week course, you will be given a Certificate of Completion from the Chez Boucher Cooking School.

This program is licensed through the New Hampshire Department of Education, Career Schools Division.

2017 Start Dates:

Monday, September 25 - Tuesday, December 19, 2017

$4995.00 

Includes registration, book & materials

(You can pay as you go with weekly or monthly payments or receive a 10% discount if paid in full before start date.)

Fall 2017 Brochure

Professional Pastry Curriculumn

2017 Professional Pastry Schedule

Chez Boucher Pastry Arts Application

CALL FOR MORE INFORMATION: 603-926-2202

For updated classes, menus or to book a class through our reservation site
Click Here

CURRICULUM

The Chez Boucher Avocational Pastry Arts program provides an extensive pastrytraining program ideal for those looking for a more in-depth teaching program beyond our recreational classes.  You are provided with a Certificate of Completion from Chez Boucher Cooking School upon completing this 12-week program

Week one

Week One: Orientation and Syllabus Review

    *No Production

  1. Orientation Syllabus
  2. Food Safety/Sanitation/Kitchen Uniform Code
  3. Equipment ID – Safety
  4. Product ID
  5. Scaling/Measurements/Bakers Percentages
  6. Leavening Agents:  Biological, Chemical,  Physical

Week two

Week Two: Quick Bread/Batters/Pastes

      Mixing Method –Creaming/Foaming

       Corn Muffins

       Buttermilk Biscuits

       Crepes Suzette – flambé

       Almond Scones


Week three

Week Three: Sweet & Savory Pies and Tarts

      Cutting Method

       Pie Dough (1-2-3)

       Savory Filling – slurry/”singer”

       Yankee Beef Pot Pie

       Quiche Lorraine

Week four

Week Four: Cookies, Fudge & Brownies

      Creaming Method

       Sugar Cookie Dough (1-2-3)

       Fudge Brownies

       Butterscotch Brownie

Week five

Week Five: Artisan Breads

     Straight Dough Mixing

Sponges/Poolish/Soakers

Yeast – Gluten/Simple Sugar

Bulk Proofing/Shaping/Secondary Proofing

Lean/Enriched Bread

       Soft Rolls –Dill Rolls, Sweet Bread (“Kings Hawaiian”)

       New York Water Bagels – plain, and everything

       French Baguettes

       Italian Bread

Week six

Week Six: Savory Practical/Written Exam

Mixing Methods

Gluten Development

Leavening Agents

Thickening Agents

Emulsification

Gelatinization

Yeast Reactions

     Simple Sugar – Milliard Reaction

Week seven

Week Seven: Custard, Pastry Cream, Pate Choux

    Eggs: Conception, Coagulation, and Custard

       Crème Caramel

       Pastry Crème/Bavarian

       Chocolate Eclairs

       Gourgѐres – Savory Choux

Week eight

Week Eight: Cakes, Genoise, Icing

Foaming Method

Sponge Cake – Two-Step Mixing

Meringue – Foaming Method

Butter cream – Creaming Method

       Meringue/Pavlova

       Vanilla Sponge

       Tropical Fruit Barquette

       Coulis


Week nine

Week Nine: Frozen Desserts: Ice Cream, Gelato, and Granité

Emulsions – Colloidal Suspension

Crystallization – Stabilizers

       Bourbon Vanilla Ice Cream – Sauce Anglaise

       Coconut Milk Ice cream

       Mayan Chocolate Gelato

         “Intermezzo” – Granite (Lavender Ice)

Week 10

Week Ten: Chocolate Guest Chef

Week 11

Week Eleven: Presentations 

Asymmetry vs. Symmetry      

Negative Space

Plating: Height/Color/Contrast/Texture/Taste

Flavor Pairings – spices,

Showcase Platters

Individually Plated Desserts

   

Week 12

Week Twelve: Practical/Written Exam

Mixing Methods

Roasting vs. Baking

Principles of Flour

Solids vs. Liquids balance

Volume & Weight Measurements

Effects of Baking Temperature

Presentation Techniques