Professional Pastry Arts Program
The Professional Baking and Pastry Arts Program prepares the student for professional entry in the food service industry with particular focus on classical and modern skills in all facets of baking and pastry production. Students learn the rudiments of bread, cake and pastry baking in the area of flour technology and dessert fabrication. The course also lays emphasis on areas of cake decoration such as celebration cakes for debuts, birthdays and weddings.
Increase Your Pastry Skills to a Master’s Level
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This extensive program includes in its curriculum the principles of creating individual plated desserts and techniques for professional garnishing. The students will also train in European and American techniques of chocolate artistry and confectionery such as chocolate moulding, praline and bon-bon making with the latest equipment from abroad.
Get the professional edge
The Professional Pastry Arts Program
DAY 1 Introduction to Pastry
Culinary Math
Baker’s Percentage
Knife Skills, Fruit Cutlery
DAY 2 Crepes : Sweet and Savory
DAY 3: Egg Lecture: Custards and Pudding
DAY 4: Souffles and Meringues / Meringue Desserts
DAY 5: Classic Cake Decorating Techniques
DAY 6: Pate A Choux
DAY 7: Pate Brisee, Pate Sucre, Pate Sable
DAY 8: Pate Brisee, Pate Sucre, Pate Sable
DAY 9: Petit Fours Secs
DAY 10: Petit Fours Secs
DAY 11: Cookies and Muffins
DAY 12: Classic Cakes: Buttercream and Ganaches
DAY 13: Classic Cakes: Mousses and Bavarians
DAY 14 – 15: Classic Cakes
DAY 16: Laminated Doughs: Quick Puff Pastry
DAY 17: Classic Puff Pastry: Croissant Dough
DAY 18: Classic Puff Pastry: Danish Dough
DAY 19: Laminated Doughs
DAY 20: Contemporary Cakes: Sponge and Chiffon Cakes
DAY 21: Contemporary Cakes: Butter and Coffee Cakes
DAY 22 – 25: Basic Cake Decorating
DAY 26 – 32 Advanced Cake Decorating
DAY 33 – 35 Wedding Cake Assembly ( No Classroom Hours )
Wedding Cake Exhibit
Break – 3 days
DAY 36 – 38 Yeast Breads
DAY 39 – 40 Asian Breads
DAY 41 Coffee Course
DAY 42 Tea Course
DAY 43 – 45 Chocolate Artistry
DAY 46 – 47 Confectionery and Sugar Work
DAY 48 – 49 Ice Creams and Sorbets
DAY 50 Art of Plated Desserts
DAY 51 Plated Dessert Presentation
DAY 52 Plated Dessert Presentation
DAY 53 - 55 International Desserts ( Asian )
DAY 56 - 58 Institutional Bakery Applications
DAY 59 – 60 Exploring Wines (Seminar for Pastry Chefs)
DAY 61 Micros – Fidelios – Backroom Training: Pastry Concentrated
DAY 62 – 63 FINAL EXAM PREPARATION
DAY 64 – 65 FINAL EXAMINATIONS
Get the Master’s Edge
Full Time Programs
Short Programs
Recreational Classes
Continuing Education Programs
CACS Davao’s
Recreational Classes
& Workshops
Specialized Group
Programs
FEE: to be announced.
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Prerequisites:
Because of the nature of this program, we require that all applicants must be a graduate of the Professional or CACS Skills program, or a program from a different school with the same subjects.
1 Comprehensive Resume with a 2x2 picture
2 Filled CACS application form
3 Interview with a CACS faculty.
Classes are scheduled once/twice a week depending on schedule.
Take your pastry technique to a master’s level. CALL 726-9326
