Culinary Institute of the Pacific
Fundamentals of Baking and Pastry Arts
April 6 – April 10, 2026
Participants will build a solid foundation in the art and science of baking in this course designed for aspiring pastry chefs and culinary professionals. Through hands-on training, they’ll develop essential skills in classic baking techniques, pastry production and introductory chocolate work. They will learn the principles behind doughs, batters, custard, and creams while exploring the basics of chocolate tempering, frozen desserts and decorative elements. This course provides the core techniques and knowledge needed to confidently execute a wide range of baked goods and pastries. It concludes with a capstone project where each participant creates and presents an original dessert, preparing them for more advanced courses such as Dessert Design in the Hot Kitchen.
Downloadable Material:
PowerPoint Day One: Introduction & Ingredient Function
PowerPoint Day One: Methods: Creaming, Custards, Pre-Cooked
PowerPoint Day Two: Foaming Method, Meringues, Creams, & Ice Cream
PowerPoint Day Three: Breadmaking, Lamination, Cut-In
PowerPoint Day Four: Mousse/ Aerators, Sugar Cooking, & Whipped Cream
PowerPoint Day Five: Introduction to Chocolate Tempering
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