St. Louis, MO (PRWEB) July 13, 2013
Starting July 1, L’École Culinaire will offer an expanded baking and pastry class as part of its degree programs. These classes will focus on fundamental techniques as well as confectionary, center plate desserts and cake work. The pastry courses are available in the next enrollment period which starts July 1 and will be held at the Ladue campus, 9811 South Outer Forty.
L’Ecole Culinaire Chefs will teach beyond the fundamentals of baking to include cake production. Additionally, students will have the opportunity to immerse themselves in the art and detail of confectionary work. L’Ecole Chefs will instruct in tempering techniques and the science of chocolate’s fat crystallization. Students will also learn a variety of fillings including ganache. Safe handling, storage, and displaying these confections will also be an integral part of the class.
“This is an excellent opportunity for students to learn how to create those beautifully-plated desserts and delightful confections they see being produced by Pastry Chefs at their favorite restaurants,” says Mary Rakoski, Regional Director of L’Ecole Campuses. “Baking and pastry skills are a vital component to a well-rounded culinary program and education.”
Students will also learn invaluable skills and how to properly use a wide variety of techniques necessary to decorate cakes and other beautifully plated desserts. Instructors will guide students through every step of baking and some confectionary and cake work.
About L’École Culinaire
L’École Culinaire offers culinary training for the career-minded chef. Students experience hands-on training and instruction from professionals in the culinary industry. For more information, please visit http://www.lecole.edu.
Read the full story at http://www.prweb.com/releases/2013/7/prweb10923479.htm.
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