The French Culinary Institute

Classic Pastry Arts and the International Art of Bread Baking

Are you looking to begin a new career in the field of pastry or bread making?

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Classic Pastry Arts

The FCI Classic Pastry Arts course of study was designed by famous pastry chef Jacques Torres, Dean of Pastry Arts instruction, who will conduct some of the presentations himself. Under the tutelage of dedicated and expert instructors, you will prepare, rehearse, and create in limited-size classes, with exposure to the greats in the field.

Learning at FCI is fast and comprehensive. This means that it takes six months if you attend by day, or nine months if you train in the evening, to learn pastry skills. With the guidance of chef-teachers, you will discover skills like mastering the science of chocolate, sugar techniques, and presentations from each genre. The first day you will bake apple tarts, and from there you will build up a repertoire.

When you obtain your Grand Diplome, you will have mastered the skills to work in the top kitchens in the industry, with the confidence to start your own enterprise, or take a job in a top-notch pastry shop.

The Art of International Bread Baking

Tasty, steaming, fresh from the oven bread isn't merely among the simplest joys in life. It is the first chapter in a meal that is a work of art. It has long been traditional for a number of cultures and nations. And it's a connection to home and loved ones, which is a comfort. The French Culinary Institute can instruct you to prepare an array of global artisan breads in eight weeks.

Working alongside master bakers till you achieve this status for yourself, you will amass a repertoire including crusty Italian ciabatta and crunchy grissini breads, German floury and sour doughs, and French baguettes. This immersion begins from the first day, as you prepare French baguettes and Pain au Levain. You will discover the fundamentals and concepts that help decode the mystery and art of bread making. Among them, how variables like the method of milling, hardness of water, humidity level and weather, and time to rise can influence flavor and consistency, as well as the way to make adjustments to get great outcomes every time. You will find the contrasts in shape, testing, and baking methods that lead to different consistencies from identical dough.

You will rapidly proceed to advanced techniques and keep building on the ones you've mastered. You will learn to prepare baked goods using replacements for flour and sugar and discover baking methods that are free of glutens to satisfy the strict standards of the American Heart Association.

If you fantasize about starting a business of your own, FCI provides instruction in the commercial aspect of bread: from obtaining funds to begin your business to the details of pricing and managing your enterprise to achieving long-range success.

List of The French Culinary Institute campuses

• The French Culinary Institute - New York - New York, (New York)

Locations

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