CA 1100 – Baking and Pastry
An introduction to baking and pastry making. Areas of focus include: techniques for the quality production of yeasted and quick breads, ch pies and tarts, choux pastry, phyllo and puff pastry applications. basic cakes, cookies, ice cream and sorbets, Bavarians and mousses, and fruit cookery.

CA 1200 – Patisserie
Continuation of baking and pastry making and the introduction of more advanced techniques. Topics include: artisan-style yeast breads, laminated dough fabrication including puff pastry, Danish dough, and croissant dough, classic and contemporary layered cakes, classic specialty pastries, advanced cookies, introduction to petit fours, and meringues. Students learn correct technique, product quality, and skills in critiquing taste, texture, and appearance, finished products suited for buffet or a la carte service with appropriate garniture, sauces, and presentation, the professional pastry kitchen and volume production are covered.

CA 1300 – Contemporary Dessert Plating
The course continues the study of baking and pastry arts, launching students into advanced techniques necessary to gain entry-level employment in a pastry kitchen. Through the preparation of classic and contemporary products, students will gain advanced skill in station set-up, production techniques, sauces, plating techniques, garniture, and centerpiece design and execution necessary for buffet, banquet, and a la carte service.

CA 1400 – Artisan Bread Baking
This course offers an introduction to basic and advanced bake shop techniques which include: pre-ferments and liquid starter preparation and maintenance, steps of dough-making and shaping, and the baking of breads from a variety of flours and grains. 

CA 1500 – Professional Cake Decorating
This course offers an introduction to different techniques of cake decorating.  Students will learn how to bake, fill and ice a cake using a variety of specialty frostings. Students learn basic and advanced piping techniques, royal icing flowers, brushed embroidery, color flow, extension work, lace, marzipan modeling, chocolate modeling, classical drapery and gumpaste flowers.  A wedding cake workshop is taught, to provide students with basic concepts for operating a cake business such as pricing, customer consultation, cake portions and design. 

CA 1600 – Chocolate and Sugar Confections
This course is designed to introduce students to sugar and chocolate techniques.  Students will be exposed to pastillage, poured sugar, casting sugar, pulled sugar and blown sugar to create showpieces. An emphasis is drawn to creative thinking, design, construction and planning.  Students will learn basic principles involved in tempering chocolate, chocolate sculptures and other confections.  Students will use both traditional and contemporary production methods in creating confections by hand with special equipment. 

CLASSES & COURSES > CITY TECH HOSPITALITY MGT > PASTRY ARTS DEGREE > KINGSBOROUGH BAKING PASTRY ARTS DEGREE