Foundations That Support Art Classes at Los Angeles High Schools
Now Is the Time – Make Your Marker
If yous've been because a career in the culinary arts and take a special interest in pastry or baking, our Pastry & Baking Arts program delivers an astonishing wealth of skills and knowledge. Graduates of our renowned program have gone on to win national awards, write height cookbooks and appear on Television set and in leading food magazines.
Quick Facts
Open Firm: April 29 at vi:00 p.g.
Program Duration:8-12 months
Form Times: morning, afternoon and evening
Tuition, Fees & Charges: $34,590
Open Firm Registration
Old Earth, New Earth and the Whole Globe
Cartoon from the pastry preparation and blistering traditions of France, Italia, Austria and Switzerland, as well equally contemporary American variations, our Pastry & Baking Arts program is both international in scope and constantly evolving with modern global influences. Our award-winning pastry schoolhouse curriculum has been shaped past Nick Malgieri, the quondam executive pastry chef at Windows on the World and author of 12 cookbooks, and Creative Director Michael Laiskonis, who has applied his experience equally erstwhile executive pastry chef at Le Bernardin and 2007 winner of the prestigious "Outstanding Pastry Chef in America" award from the James Beard Foundation.
Skills That Volition Last a Lifetime
In no other field of the food industry do art and technique combine so beautifully as in pastry and baking. Your hands-on education starts with our chef instructors, who will guide you through the crucial components of this craft, and set y'all on the path to condign an accomplished professional. You'll cover a wide range of pastries, including flaky croissants and crusty breads, and begin with a comprehensive exploration and tasting of ingredients to learn how flavors and textures combine. You'll progress through development of all the dough-based products, from strudels and tarts to puff pastries. Our bread curriculum, designed by Sim Cass, the founding baker of Balthazar Bakery, will teach you to prepare yeast-raised classics like bagels, brioche, pizza and baguettes.
With a strong emphasis on theory, our pastry school curriculum will teach you the essential techniques of cakes and chocolate, highlighting the key ratios and methods that allow y'all to get beyond recipes and create your own formulas. You'll larn how to decorate cakes past paw until inscriptions and piping become second nature. Ultimately, students have the opportunity to apply these skills and create a tiered cake of their ain blueprint. Chocolate confections are too function of the curriculum, from the simple truffle to intricate showpieces.
A Big School Offering an Intimate Experience
With no more than than a sixteen:1 student-instructor ratio in whatever of your baking school classes, your learning is our main focus. By the program's finish, you volition have handcrafted everything from cakes and confections to classic breads and elegant desserts, preparing yous to create intricate and imaginative recipes of your own.
We offering you a personal feel that extends far across the classroom. Our Career Services staff is hither for you and your ambition.
Externships Put Your Career in Move Correct Abroad
Subsequently 400 hours of careful instruction and practice, you are set for the exam that matters: working in a professional person kitchen. Through our externship program, you will spend 210 hours on-site in a restaurant, baker, hotel, catering kitchen or other culinary enterprise. With myriad options bachelor, we pride ourselves on the diverseness and quotient of our professional person network. Y'all will put your skills to work in real time in an bodily kitchen outside of the classroom walls. All-time of all, these externships frequently plow into job offers and provide y'all with invaluable contacts for the rest of your career. Yous will live the excitement of pursuing your dream. Explore careers inside and outside the kitchen.
Hunger for Noesis Arrives at All Hours. And so Do Our Chef-Instructors.
The Pastry & Baking Arts program consists of 610 instructional hours. Students are in the classroom for 400 hours and on their externships for 210 hours, acquiring real-globe feel in the pastry arts.
To provide the utmost flexibility, we run many different schedule options for our Pastry & Blistering Arts diploma, including morning, afternoon and evening schedules.
- Hours: Mon.-Fri., seven:30-11:thirty a.m.
- Price: $34,590
- Starts:May xx
- Hours: Mon.-Fri., 12 p.k.-4 p.m.
- Cost: $34,590
- Starts: Jun 29
- Hours: Tues.-Thurs., 6-ten p.thousand.
- Cost: $34,590
- Starts: TBD
Tuition, Fees & Charges Include:
- All nutrient
- Uniforms
- Books
- Knives
- Pastry Tool Kit
- Wine Essentials series
- Application fee
- All applicable taxes
Take the Adjacent Pace
Why Choose Ice
Y'all know information technology'southward in yous — the appetite to pursue a rewarding career in nutrient. Attending culinary school is one of the best ways to begin the journeying. ICE is set up to help you lot find your culinary vox.
12 Reasons Why Y'all Should Choose Water ice.
Resources:
Set up to accept your interest in Water ice farther? Speak to an admissions representative about your personal goals, start your application or download our career brochure so you can access our program information someday.
Admissions Services
Applying to Water ice
ICE Career Brochure
ICE'southward Career Pastry and Baking Arts program contains nine courses, offer students comprehensive training in the fine art and techniques of a diverseness of methods. The beginning eight courses are composed of 100 four-hour lessons taught by expert Ice chef-instructors at Ice'due south Los Angeles facility. Students outset with a foundation of essential techniques and ingredients and build upon that noesis to study breads, cakes, chocolate and intricately plated pastries.
The ninth grade is an off-site externship at a location chosen past the pupil based on his or her career goals, working with our dedicated Career Services advisors to ensure the right fit.
The program is constructed every bit follows:
Courses
Course 1
INTRODUCTION TO BAKING TECHNIQUES AND INGREDIENTS Role one
44 hours
The program begins by giving students an in-depth understanding of the ingredients, techniques and procedures they will use throughout the program:
• Identification and discussion of the essential ingredient groups: sugar, dairy, fruit, flours and chocolate.
• Weights and measures, culinary math, food safety, sanitation and equipment identification.
• Introduction to basic decorating skills, the use of a pastry bag and making and utilizing cornets.
• Techniques for preparing fruit-based desserts, including dent, poaching, roasting, macerating, drying and candying.
• The theory and practise of sugar cookery including the preparation of sugar syrups, glazes, fudge and caramel.
Form two
INTRODUCTION TO Baking TECHNIQUES AND INGREDIENTS PART 2
56 hours
All well-executed desserts rely on a mastery of primal techniques. In this grade students brainstorm the journey toward that goal by learning:
• The nuts of egg theory equally they prepare egg-based desserts like crème brûlée, bread pudding, soufflés, mousses, meringues and éclairs made with pâte à choux.
• Preparation of additional egg-based desserts such equally soufflés and meringues.
• How to prepare a multifariousness of cheesecakes along with classic pastry cream.
• Product of frozen desserts such as ice creams and sorbets.
Grade 3
BREADS AND OTHER YEAST-RAISED DOUGHS
40 hours
Breadstuff is at the crossroads of the culinary and baking arts. At the centre of this deceptively uncomplicated food is some of the plan's most challenging material:
• The technique and theory of working with yeasted doughs: fermentation, dough hydration, temperature control, kneading and shaping.
• How to calculate and utilize bakers' percentages, with application in sponge, sour and straight dough formulations and more.
• Awarding of this theoretical knowledge past baking a variety of breads, including braided, rye, olive and sourdough loaves forth with brioche, bagels, baguettes, foccacia and pizza.
Class 4
PASTRY DOUGHS
60 hours
Mixing, rolling, turning and forming: these are the essential skills students master every bit they acquire to gear up the wide variety of doughs that are the ground of so many pastry items. Included are:
• The trio of archetype doughs: pâte brisée (flaky), pâte sucrée (sweet) and pâte sablée (cookie) to brand individual tarts and pastries.
• Laminated or layered doughs, including puff pastry, croissant and Danish doughs, both by hand and with a commercial sheeter.
• Proper rolling techniques for preparing tarts, galettes, pies (single-chaff, two-crust and lattice), palmiers, mille-feuille, fruit strips, pithiviers croissants, pain au chocolat and a variety of Danish specialties.
• Specialty pastry shop items including phyllo, donuts, cannoli, sfogliatelle and handstretched archetype strudel.
Form 5
CAKES, FILLINGS AND ICINGS PART ane
48 hours
From the apprehensive pound cake to the classic génoise, students get beyond the recipes to explore the theory and technique of cake making and expand their abilities to create original cakes. Students volition learn:
• Butter-based and egg-foam cakes including layered and rolled versions.
• The theory of batter balance as they prepare cakes using various mixing techniques including: one-stage, high-ratio and creaming method. Cakes prepared include carrot, pound, white, yellow, crumb and chocolate forth with muffins. Egg-foam cakes such every bit angel food, chiffon and génoise are likewise included.
• Icings and fillings such equally curds and ganaches too as both Swiss and Italian meringue-based buttercreams.
• A wide multifariousness of piped, dropped, molded, bar and canvas cookies including biscotti, brownies, madeleines, macarons, spritz, Florentines and rainbow cookies.
Form 6
CAKES, FILLINGS AND ICINGS Office 2
52 hours
Batters produce more than the familiar cakes we often see: more circuitous techniques requite u.s.a. an international assortment of cakes and plated deserts. Covered hither are:
• Circuitous layered baked goods including manifestly and chocolate-nut sponges, génoise mousseline, biscuit joconde and hurting de gênes.
• A archetype assortment of cakes, including opera, miroir, tiramisu, crepe, mousse and charlotte royale.
• Our plated dessert section includes theory, preparation and presentation of multi-element, contemporary plated desserts. Students recreate and gear up recipes by award-winning chef and Ice Creative Manager, Michael Laiskonis.
Course 7
CHOCOLATE CONFECTIONS
44 hours
Of the diverse mediums used by pastry chefs to limited their vision, none is more than seductive than chocolate. This comprehensive course takes students beyond the basic techniques and allows them to experience the joy of creativity as they produce and assemble a chocolate showpiece. Students volition learn:
• Chocolate product, theory and tempering methods.
• Dipping and enrobing.
• Preparation of fondant, truffles, butter crunch and nougatine; molded, dipped and filled chocolates and, the highlight of this section, showpieces.
• Avant-garde methods including piped and framed centers and isomalt casting.
Grade 8
Cake DECORATING
56 hours
Cake decorating represents the ultimate fusion of art and craft. Students' effort and practice in prior classes is rewarded as they have their skills to a new level by preparing tiered cakes. Students learn:
• Buttercream flowers and borders, majestic icing and fondant (draping, crimping and ruffling).
• Gum paste flowers, including azaleas, lilies, roses and more.
• Floral arrangement and tiered cake assembly including splitting, filling and crumb coating and the usage of marzipan for covering cakes and making flowers, fruits, vegetables and figurines.
• Finishing techniques like petal dusting and tier associates. This class culminates in the cosmos of an original 2-tiered wedding block.
Learn more about Ice's Fine art of Cake Decorating program in New York City.
Form ix
EXTERNSHIP
210 hours
At the end of their in-class training, all students are assigned an externship. While the Institute of Culinary Teaching recommends that students extern in restaurant kitchens, they may asking venues such as hotels, catering companies, pastry shops, bakeries or test kitchens in order to run into their professional goals.
Financing Your Culinary Instruction
At this signal, you've already decided that you're interested in a professional person future in food and hospitality. But should you attend culinary school, and can you can really beget it?
The ICE Office of Student Financial Services puts an award-winning culinary education within your accomplish. Our Financial Aid advisors are available six days a week to help brand your dream of attending culinary school at ICE a reality.
Larn more nearly ICE's Educatee Financial Services.
Scholarships
Ice provides various scholarship opportunities to assist students on their journey towards a career in food and hospitality. Whether offered by ICE itself, our food industry partners or a vetted listing of outside organizations, these scholarships provide students with additional resources to realize their dreams of attending our career training programs. Delight be aware of the varying deadlines and application requirements for each individual scholarship.For additional information most any of the available scholarships, feel free to contact our Office of Pupil Financial Services straight at (888) 826-CHEF or LAfinaid@ice.edu.
View all ICE Scholarship Opportunities.
Financial Aid Options
Ice offers fiscal assistance from both Federal and Private sources. The following is a list of aid bachelor to those students who qualify:
• Federal Pell Grant
• FSEOG Plan
• Federal Stafford Loan
• Federal Directly PLUS Loan
• State-Funded Grants and Loans
• Private Student Loans
• Payment Plan
• Tuition Flex
To learn more about financial aid options, feel free to contact our Function of Pupil Financial Services directly at (888) 826-CHEF or LAfinaid@ice.edu.
View all financial aid options.
Applying for Financial Help
Please contact us with any Fiscal Aid or financing questions, problems or suggestions. We will work closely with you in preparing the necessary forms and documents on student grants, loans or scholarships and employment programs.
Learn how to apply for fiscal aid at Water ice.
In Europe, aspiring chefs learn their merchandise through culinary apprenticeships. Ice'southward global teaching perspective takes inspiration from this centuries-old tradition, with our easily-on externship program.
What exactly is an "externship"? Like in concept to a culinary internship, these paid or unpaid placements are called at a student's discretion with the assist of Career Services Advisors. Each externship is is designed to fit the interests and career goals of the individual student, and externships consistently prove to be an exceptional opportunity for hands-on grooming and networking at the middle of the manufacture. What's more, many externships pb to task offers and full-time employment.
How does the externship plan work? The last course of our Pastry & Baking Arts programs is a 210-hr externship at a eating place, bakery or other culinary business.
Tori Eisenstadt
- Electric current position: Lab Assistant, Milk Bar
- Externship site: Milk Bar
Tori Eisenstadt (Pastry, '18) e'er loved to bake. After starting her own business and working at a few pocket-size bakeries, she realized that culinary school would assist accept her to the side by side level.
"Before Milk Bar opened, they needed to rent out kitchen space before their health department inspections were completed," Tori explains. "They rented space from Ice, and I concluded upward volunteering a few days after schoolhouse. I got comfortable enough to ask for an externship. I sent in my resume and I've been in that location ever since."
Read about how Tori enrolled in Pastry & Baking Arts equally a stepping stone towards her goal of working at prestigious bakeries.
Proven Results
From award-winning restaurateurs to food media leaders, examination kitchen chefs to food entrepreneurs, our alumni continue to rank among the most noteworthy names in food and hospitality. Click through the names below for just a gustation of the many successful Ice alumni.
- Missy Robbins, Chef/Owner - Lilia
- Gail Simmons, Television Personality, Cookbook Author
- Maxime Bilet, Research & Evolution Chef - Modernist Cuisine/Modernist Cooks at Home
- Marc Spud, Chef/Owner - Landmarc
- Adrienne Cheatham, Chef & Top Chef Finalist
Leading West Coast Alumni
- Sara Deseran, Co-Owner/Director of Marketing - Tacolicious
- Tim Healea, Head Baker/Founder - Little T American Bakery
- Zoe Nathan, Pastry Chef/Co-Owner - Rustic Coulee, Huckleberry Cafe, Milo + Olive, Cassia
- Steve Samson, Chef/Possessor - Rossoblu, Sotto
- Meadow Ramsey, Executive Pastry Chef - Kismet
- Dominick Maietta, Chef de Cuisine/Director - Coqueta Restaurant
- Vic Casanova, Chef/Owner - Gusto, Pistola
- Rachel Yang, Co-Owner/Executive Chef - Relay Restaurant Group: Joule, Revel & Trove, Carousal
- Lisa Giffen, Executive Chef - Petty Beach Business firm Malibu
- Patrick Dunn, Chef de Cuisine - Element 47 at The Trivial Nell
Learn more about our Pastry & Baking Arts alumni.
Zac Immature
When Zac Young was growing up, his vegan mom rarely broiled. His love of cookies meant he had to main making them for himself. Before he e'er worked in a kitchen, he worked in the wig section of the Radio City Rockettes. Eventually he followed his passion for sugariness treats to Ice. After graduating in 2006, Young went on to work at Bouchon Bakery and Butter. He was the Executive Pastry Chef at the critically acclaimed Flex Mussels where he was responsible for a dessert menu that complimented the near all seafood card. In 2010, he was a contestant on Bravo's first season of Superlative Chef: Merely Desserts. Now, Immature heads the pastry squad at David Burke Kitchen. He recalls using his fourth dimension at ICE to experiment with new flavors and techniques to discover his culinary vocalization.
Read more
The About Critical Connections of Your Career Are Often Right Side by side to You.
Bout the classrooms at ICE and you'll see diversity of age, experience, background and goals. Your classmates will come from all over the The states and around the world.
Some are at the start of their careers, studying at ICE to become executive chefs and managers in the nation's top restaurants. Notwithstanding others have long sought out ICE to train them for the next chapter in their lives, exist they carpenters, lawyers, medical technicians, firefighters, bankers, advertising executives, journalists or actors. Others take already worked in the food industry and want to sharpen their skills in pursuit of better opportunities.
"At 24, I'k so lucky to already piece of work at a food magazine, but I knew that to further my career, the hands-on part of my professional educational activity yet needed to be fulfilled. At present that I've enrolled in culinary school, those dreams are closer to beingness realized than always earlier."
Lauren Katz
Pastry & Baking Arts, '16
Professional person Demonstrations and Extracurriculars
Water ice offers enrichment classes focused on cooking and beverage-related aspects of the food manufacture, gratuitous for alumni and students. Experts from all over the world come up to Ice to teach, lecture and cook for our students, providing the sectional opportunity to sentinel, interact with and enquire questions of these successful epicureans. What's more, Ice hosts nifty culinary entrepreneurs, from California winemakers and New Orleans chefs, to food website founders and specialty food company presidents, as part of our Meet the Culinary Entrepreneurs serial.
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Source: https://ice.edu/losangeles/career-programs/pastry-baking-arts
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