Baking schools teach students both contemporary techniques and classical ideas in making pastries, cakes and desserts.
French cuisine, a popular international style of cooking, showcases extreme diversity and style. It often includes locally grown vegetables and fungi, such as turnips, carrots, truffles and oyster mushrooms. Pastries and breads with coffee or tea often show up on the breakfast table, as baked goods are an important part of French dining. French baking excels with dessert items like crème brûlée; profiteroles au chocolat, or miniature chocolate cream puffs; tarte fine aux pommes, or thin apple pie; and gratin de fruits rouges, or berries with a crust.
The French Culinary Institute
The French Culinary Institute (FCI) in New York City offers six to nine months of training in culinary arts, pastry arts and bread baking. The FCI offers total immersion training or short-term courses that take about six weeks. The institute offers amateur courses in pastry techniques, chocolate truffles and bonbons, fondant and royal icing, decorating with chocolate, sugar-paste flowers, artisanal bread baking and whole grain and flat breads. It also offers a 600-hour course in pastry arts, including sessions on tarts and cookies, cream puffs, puff pastry, specialty breads, cakes, petits fours, chocolate creations, individual desserts, sugar decoration and wedding cakes. The International Art of Bread Baking course takes 240 hours; students bake classic European breads, German and Middle European whole grain breads, traditional Italian breads and tackle advanced bread baking. Classes have an average ratio of 12 students per teacher. The FCI is accredited by the Accrediting Commission of Career Schools and Colleges.
The French Culinary Institute
462 Broadway
New York City, NY 10013
888-324-2433
frenchculinary.com
Le Cordon Bleu
Le Cordon Bleu features an international faculty comprising more than 80 distinguished master chefs. The school offers certificates in basic, intermediate and superior patisserie (pastry-making); basic and advanced boulangerie (bread making); and initiation, basic, intermediate and superior cuisine. Students also earn diplomas in bakery and a range of diplomas of patisserie hospitality. There are also diploma programs, including Le Cordon Bleu Patisserie Diploma. Students seeking management careers can earn associate and bachelor degrees in Culinary Management.
Le Cordon Bleu
40 Enterprise Ave.
Secaucus, NJ 07094
201-617-5221
cordonbleu.edu
Gastronomicom
Situated in the southern part of France, Gastronomicom lies in Cap D'Agde, a seaside resort on the Mediterranean. Gastronomicom offers hands-on classes in cooking and baking, French and European wine sessions, and food and beverage courses. Students receive a French Gourmet Certificate or diploma upon program completion. The school teaches a one-month program on pastry and sugar decoration, a three-month program on pastry and sugar decoration, and short-term courses on sugar and chocolate decoration. It also teaches French culture, language and professional vocabulary for international students.
Gastronomicom
24 Rue de Leglantier
Vias, HÃ Rault, France 34450
(011)-33-46-721-5556
gastronomicom.fr
Tags: Cordon Bleu, Culinary Institute, French Culinary, French Culinary Institute, sugar decoration