A Baker typically performs the following

Check baking production schedules on a daily basis. Weigh, measure, and mix ingredients (following recipes) to make dough, batter, fillings, and icings. Work with large mixing/blending machine bowls to combine products. Knead, roll, interweave, twist, cut, and form prepared dough into various shapes for cookies, tarts, pie crusts, etc. Pare, cut, and prepare fruits for pastry or pie fillings. Determine and use a wide variety of sheets, pans, and molds. Set oven temperatures and baking times, and monitor products while they bake. Prepare and apply icings, glazes, and a wide variety of toppings to finished baked products. Decorate fancy pastries and special cakes (done by some Bakers). Check equipment to conform to safety and health rules and regulations.

Program 1 Bread & Pastry

8 Weeks
This course is designed to introduce students to skills and techniques required in the production of yeast breads, short pastry doughs, custards, pate choux and cake batters. Upon successful completion of this course, students will be able to demonstrate 1) Making a baguette; 2) Production of baked, steamed and cooked custards; 3) Making pate brisee, sucree, sable and American Pie Dough; 4) Production and application of sweet and savory pate a choux. Morning Class :10:00am1:00pm Morning Class :10:00am4:30pm Night Class : 6:00pm9:00pm

Program 2 Cookies
4 Weeks
Throughout this course, students will gain understanding of ingredient functionality specific to pastry as we cover multiple mixing methods for basic cookies, quick breads and cakes this week. Products include various classic American cookies, Rocher meringues, brownies, biscotti, tuiles, cream scones, butter scones, madeleines, financiers, muffins, coffeecake and pound cake.

Morning Class :10:00am1:00pm Morning Class :10:00am4:30pm Night Class : 6:00pm9:00pm

Program 3 Desserts
4 Weeks
The focus of this course is on traditional and contemporary plated desserts, learning the technical aspects of ice cream, gelato and sorbet. Students will work with baked custards, sauces, frozen items, tuile and sugar garnishes, poached and roasted fruit, foams and cakes. Students will also practice plating and discuss conceptualizing desserts, including balancing temperature, texture, visual appeal and designing a seasonal and practical dessert menu.

Program 4
Cake Baking & Decoration
12 Weeks
The focus of this course is on cake bases, creams, fillings and cake assembly including basic decorative piping skills. Mixing methods will include creaming, high-ratio, and multiple egg foam (sponge) methods. Cake bases include angel food, chiffon, chocolate buttermilk, Sacher cake, gnoise, biscuit Viennois and dacquoise. Creams and fillings will include French, Italian and Swiss buttercream, lemon curd, chantilly, crme mousseline, cream cheese icing and ganache. Split, fill, mask and ice cakes including Black Forest, Le Fraisier, Opera, Lemon Raspberry and Chocolate Hazelnut. Students will learn the skills of building upon cake assembly and decorating skills with a focus on designing and creating a tiered wedding cake. Students will work with rolled fondant, gum paste, pastillage and royal icing to decorate their cakes. We will also begin building up components needed to produce mousse cakes, including gele inserts, glazes, cake and

Morning Class :10:00am1:00pm Morning Class :10:00am4:30pm Night Class : 6:00pm9:00pm

Morning Class :10:00am1:00pm Morning Class :10:00am4:30pm Night Class : 6:00pm9:00pm

California Baking School