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The Professional Pastry Arts Program offered at Chez
Boucher Cooking School is designed for people passionate about pastry and looking to fast track their career in the exciting
world of Baking and Pastry. The Program is designed to give students the theoretical foundation and practical, hands-on skills
necessary to succeed in the baking and pastry industry. This sixteen week, 384-hour course is intensive; you'll
be hands-on in the kitchen on the very first day! At the end of the program, students will possess basic knowledge and principles
of French technique.
* Baking science and history
* Baking mise en place
* Precise measurement using
metric system
* The preparation of basic dough, including short dough, puff pastry, pâte à choux, pâte
brisée, and flaky pie dough
* The preparation of a variety of yeast breads, including baguettes, artisan breads,
brioche and croissants.
* The preparation of cookies, tarts, muffins, and other quick breads
* The production and
presentation of sponge cakes, fillings and icings, decorated cakes, and plated dessert presentation
* The science and
technique of chocolate and sugar
* ServSafe sanitation class
Following our on-site training, students will
begin a supervised externship at a facility of the students choice, approved by Chez Boucher. Here you will expand your career
knowledge while increasing speed, timing and organizational skills. You will also be exposed to the fast pace of cooking in
a commercial food service establishment. Students on externship will receive feedback from their supervisor and maintain a
daily journal recording and reflection on their work experience. Graduates will possess the knowledge to pursue entry-level
positions such as baker, pastry chef, apprentice baker, in settings such as fine-dining restaurants, patisseries, catering
and commercial food service operations.
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