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Posted: Monday, August 21, 2017 10:48 AM

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MASTER BAKING/PASTRY PROGRAM - $1,500
Registration includes the CIA’s Baking/Pastry Textbook,
an Embroidered Chef Jacket and Apron
Payment Plans available!
Sundays, 9/10/17-11/12/17 2:30pm-6:00pmm

Please call our office if you would like to audit a Program Class free of charge! Passionate about Baking? Thinking about a career as a Baker/Pastry Chef? Whatever your goal, we have a program or class for you. Many of CHEF ERIC’s students are baking professionally in restaurants and bakeries, and starting their own businesses. Many others are simply more confident in their private kitchens baking for their families, making desserts for dinner parties and creating wonderful cakes and baked items. The program is for individuals who want to bake breads and desserts like a professional every time and feel confident enough to take that knowledge into the workplace and their homes. The program meets weekly, 3 ½ hours a day, for ten weeks. Plating, presentation, costing, and recipe development are key components of this program.
• Learn fundamental Baking Skills in a comprehensive Program
• All hands-on Techniques
• Ingredients are fresh and unprocessed
• Plating and Presentation are key components
• Certificates are awarded upon completion of the Program
The program is for individuals who want to bake breads and desserts like a professional every time and feel confident enough to take that knowledge into the workplace and their homes. The program meets weekly, 3 ½ hours a day, for ten weeks.
• Class #1 - Basic Baking, Irish Soda Bread, Ginger Scones with Orange Butter Cornbread Biscuits, Quick Breads, Gluten-Free Muffins, French-Style Breakfast Muffins, Red Hot Cinnamon Snickerdoodles, Chocolate Chip Pumpkin Cookies, Toasted Pecan Butter Cookies – Students learn different mixing techniques and bake items without yeast.
• Class #2 - Yeast Breads, Pain de Ménage (Country Bread), Brioche-Style Bread, Focaccia Bread, Easy White Bread, Panini-Style Bread, Hamburger Buns, Whole Wheat Bread, Pizza Dough – The importance of yeast, flour and water in the composition of breads.
• Class #3 - Pie Dough, Pies and Tarts – My Mom’s Pie Dough, Rice Flour Pie Crust, Apple Tarte Tatin, Lemon Tart, Chocolate Ganache Tart, Lemon Meringue Pie, White Chocolate and Banana Cream Tart, Peanut Caramel Sauce, Chocolate Sauce- Skills for students to make flaky or crispy pie shells for pies and tarts are introduced.
• Class #4 - Cakes and Tortes, Torte Caprese, Carrot Ring Cake, Whipped Cream Pound Cake, Ancho Chile Devil’s Food Cake with Chocolate Ganache Frosting, Orange Buttercream Frosting, Chocolate Buttercream Frosting, Ginger Lime Curd Coconut Cake with Marshmallow Frosting, Chocolate Madeleines, White Chocolate Cake, Rice Flour Cake – Students learn a selection of batter mixing techniques and apply them to making cakes and tortes.
• Class #5 – Soufflés, Dark Chocolate Soufflé, Vanilla Sauce, Citrus Soufflé, Strawberry Sauce, Sweet Potato Soufflé, White Chocolate Soufflé, Fallen Chocolate Soufflé Cake, Caramel and Pear Soufflé – The importance of the egg is the focus of this class. Sweet and savory Soufflés.
• Class #6 - Puff Pastry, Quick Puff Pastry, Macadamia Nut Caramel, Ginger Pastry Cream, Classic Puff Pastry – Students will make desserts from puff pastry in a variety of recipes.
• Class #7 - Dessert Sauces, Chocolate Ganache Sauce, Cranberry Sauce, Caramel Sauce, Chocolate Sauce, Pastry Cream, Tart Dough –Students make delicious toppings along with desserts to accompany the sauces.
• Class #8 – Custards, Crème Bruleé, Cranberry Clafloutis, Crema Catalana, Maple Pot de Crème, Lavender Crème Brûlée, and Bread Pudding with Whiskey Cream – Any pastry chef will tell you that the mixture of eggs and cream can yield almost infinite variations. We explore many of them here.
• Class #9 - Ice Creams, Yogurt, Sorbets, Vanilla Ice Cream, White Chocolate-Ginger Ice Cream, Caramel Ice Cream, Chocolate Ice Cream, Crème Fraiche Ice Cream, Honey-Vanilla Frozen Yogurt, Coffee Ice Cream, Lime Gelato, and lots of Ice Cream Variations – Students will learn to make their own mouth-watering frozen desserts.
• Class #10 - Plated Desserts, Fruit-Stuffed Beignets, Banana-Rum Crepes, Waffles with Cardamom, Profiteroles, Ginger Pastry Cream, Chocolate Sauce, Vanilla Sauce, Espresso Cream Frosting, Caramel for Garnish – In this final class, students prepare desserts, sauces, and learn how to present them beautifully.

WELCOME TO THE CULINARY CLASSROOM
*A PRIVATE COOKING SCHOOL*
WHERE WE TEACH COOKING CLASSES TO THE MASSES

CHANGING THE WAY LOS ANGELES EATS, ONE RECIPE AT A TIME

Bring your creativity and questions as you explore Cooking and Pastry/Baking
to start a new career or impress your friends with your SKILLS as a Master Chef or Pastry Chef

16-Week Master Chef Program – Certification Program
10-Week Master Baking/Pastry Program – Certification Program
Recreational Cooking AND Baking Classes
Couples Romantic Date Night Dinner Classes
4-Week Culinary Basics Cooking Series
4-Week Healthy Cooking Series
4-Week Vegetarian Series
Team Building Events for Corporations
Private Cooking Parties/Celebrations for Adults
KIDS Summer COOKING CAMPS

Gift Certificates Available Via Email – The Perfect Gift for ANY Occasion
Register On-Line 24 Hours a Day @ www.culinaryclassroom.com/store
Sign up for our Newsletter – we’ll send you Class Listings and Seasonal Recipes!

Cook Well, Eat Well and BE Well! With Chef Eric Crowley

www.culinaryclassroom.com
Convenient Parking/Freeway Close-405/10
1 Block East of Overland, Just North of Pico
Parking Just North of Pico on Overland
2366 PELHAM AVENUE - LOS ANGELES, CA 90064
PHONE: 310-470-2640 - FAX: 310-470-2642
WWW.FACEBOOK.COM/CHEFERICSCULINARYCLASSROOM
WWW.TWITTER.COM@CHEFERICCROWLEY
WWW.INSTAGRAM.COM/CHEFERICSCULINARYCLASSROOM

2366 Pelham Ave, 90064    google map | yahoo map

• Location: Chef Eric's Culinary Classroom / West LA, Los Angeles

• Post ID: 86308442 losangeles
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