The French Culinary Institute, in Manhattan, offers two pastry courses designed for seasoned amateurs. The 100-hour "Pastry Techniques" class focuses on the skills and techniques required to make complex cakes and tarts, mousses, cookies and European petit fours. Students will learn the specifics of working with baking equipment, handling pastry bags, working with sugar syrups, chocolate, buttercream and meringues, as well as skills needed for complicated cake decoration and working with fondant. The 25-hour "Chocolate Truffles, Bonbons & More" course focuses on the specialized art of candy-making. Students learn the theory and science of chocolate, creating chocolate molds and decoration, proper heating, tempering and dipping techniques and even how to make creative boxes to show off your handiwork.
The French Culinary Institute
462 Broadway
New York, NY 10013-2618
888-242-2433
frenchculinary.com
Le Cordon Bleu has schools in 16 cities around the country that offer a Pâtisserie and Baking program. Students can earn a certificate or an Associate of Science degree. The school focuses on classic European pastry-making skills, and students will learn the culinary techniques required to prepare artisan bread, cakes, tarts, chocolate desserts, classic European pastries, fine pâtisserie and cake decoration, as well as truffle- and candy-making. The immersion-style classes and programs are geared towards students who aspire to become professional pastry chefs, and Cordon Bleu graduates typically find work as cake decorators, pastry cooks and bakers.
Le Cordon Bleu College of Culinary Arts
521 E. Green St.
Pasadena, CA 91101
866-230-9450
chefs.edu
Located near San Jose, California, the Professional Culinary Institute offers an accelerated six-month program that culminates in a Diploma of Essential Professional Baking and Pastry Skills. The program provides students with personalized instruction and hands-on baking and pastry training to create a variety of baking and dessert specialties. Students learn to make pastry dough, cake, pies, tarts, tartlets and cookies, as well as bread-baking and candy and chocolate making. The program also focuses on cake decoration, and techniques for working with fondants and marzipans. Classes are limited to 16 students to ensure there will never be too many cooks in the kitchen.
Professional Culinary Institute
700 W. Hamilton Ave. Suite 300
Campbell, CA 95008
866-318-2433
professionalculinaryinstitute.com