Culinary Institute of the Pacific
Dessert Design in the Hot Kitchen
April 13 – April 17, 2026
This course builds foundational baking and pastry techniques, focusing on crafting show-stopping desserts and pastries without the traditional bakery setup. Learn how to adapt to the unique challenges and limitations of a hot kitchen — where ovens, stoves and grills dominate — and discover innovative ways to prepare, assemble and plate exquisite sweets that are as visually stunning as they are delicious. Through hands-on practice and expert guidance, you’ll develop strategies to work efficiently, manage timing, and creatively utilize heat-based equipment to deliver desserts worthy of any fine dining experience.
Downloadable Material:
PowerPoint Day One: Methods: Creaming, Custards, Sugar Cooking, & Binding Agents
PowerPoint Day Two: The Art of Plating
PowerPoint Day Two: Meringues & Petit Fours
PowerPoint Day Three: Foaming Method, Frozen Elements, Yeasted Lamination, & Choux
PowerPoint Day Four: Chocolate Tempering, Frying Technique, & Amuse Bouche
PowerPoint Day Five: Soufflé
At Your Service
Contact us to access our 80 years of food intelligence, and turn our thought leadership into your reality. Simply fill out our contact form and a CIA consultant will get right back to you.
If you’d rather talk in person, give us a call at
845.905.4415