California Culinary Academy
San Francisco, California
Le Cordon Bleu Patisserie & Baking
California Culinary Academy offers an intensive program designed for those interested in professional baking. The Professional Patisserie and Baking Program provides comprehensive study with an emphasis on the hands-on application of fundamental techniques and ingredients. The program is divided into four modules:
- Breads and doughs: Students receive hands-on instruction in breakfast and tea pastries, French pastries, quick breads as well as numerous variations of pies, and both short and cookie doughs.
- Cakes: Students focus on basic cakes and icings, assembling and decorative finishing techniques, classic and contemporary European-style cakes, cheesecakes, specialty cakes and wedding cakes.
- Service pastry and desserts: Students focus on soufflés, frozen desserts, petits fours, buffet pastries, and advanced decorative techniques for plating desserts.
- Chocolate, confectionery and show pieces: Students are introduced to candy-making, techniques of working with chocolate, producing chocolate candies, pulling and blowing sugar, sugar casting and creating elaborate show pieces.
In addition, CCA's Patisserie and Baking curriculum includes professional development courses on safety and sanitation, nutrition and human resource management.
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