The pastry, baking and confectionary program at the Gulf Coast Culinary Institute at Faulkner State is offered as a three-semester stand-alone certificate program. It is part of the school's associate degree in applied science in hospitality administration. The program is accredited by the American Culinary Federation, and includes a paid internship that provides students with real-world experience in baking. The hands-on culinary facilities at the school and the public service dining room prepare students for positions at restaurants and resorts. Students take some general education courses in the certificate program, including hospitality computer systems and the fundamentals of public speaking to prepare them for a career in the hospitality industry. Program-specific courses include basic food preparation, foundations of baking, advanced baking and introduction to pastries.
Faulkner State
1900 Highway 31 South
Bay Minette, AL 36507
251-580-2100
faulkner.cc.al.us
The professional pastry and baking program at the French Pastry School is a 24-week program accredited by the Illinois Community College Board. Students learn from world-famous chefs and use state of the art culinary equipment. Courses begin with the theory, history and science of baking, and food service sanitation practices. The first hands-on course introduces students to bread making and breakfast pastries, such as French baguettes, croissants and brioche. Students learn to make desserts such as petits fours, meringues, chocolate tarts, mille feuille, warm dark chocolate cake and multi-tiered wedding cakes.
Instruction also includes decorating with gumpaste, filigree piping and buttercream. Creating ice cream, sorbets, jams and preserves is also part of the program.
The French Pastry School
226 West Jackson Boulevard
Chicago, IL 60606
312-726-2419
frenchpastryschool.com
The Notter School of Pastry Arts offers a 24-week European pastry and baking diploma program, which was created by world pastry afficionados Ewald Notter and Anil Rohira. Professional chefs conduct each class. Learning takes place in small groups for individualized attention. Students begin the program with an introduction to baking science, nutrition and sanitation. They later learn how to pipe, bake and glaze desserts, such as macaroons and napoleons, and create classic cakes and tarts, specialty cakes with fondant and royal icing, ganaches, truffles and more. Students learn the importance of presentation and the techniques involved in using sugar and chocolate to decorate and garnish.
Notter School of Pastry Arts
8204 Crystal Clear Lane
Suite 1600
Orlando, FL 32809
407-240-9057
notterschool.com