Next classes start September 20, 2010

Baking & Pastry Arts

6 Month, Full-time Program (5 days per week / 7+ hours per day)

• Quarterly intakes (AM and PM schedules)
• Maximum kitchen ratio:  Baking and Pastry Arts 12:1
• 917 hours; 90% hands-on

Pacific Institute of Culinary Arts is a value-driven Institute passionate about providing expertly trained graduates for the fast-growing food and hospitality industry world-wide. Along with small class sizes, dedicated Chef Instructors, 90% hands-on professional training and our eight professional kitchens, you have the right ingredients for a delicious career. 

Few things give one a greater feeling of accomplishment than creating the perfect dessert.  Taking inspiration from renowned pâtisseries and established bakeries worldwide our Baking & Pastry Arts program introduces the best techniques for handcrafting this art.  Our Baking & Pastry Arts program has an informative and modern curriculum with rustic twists on classic techniques. You will be creating showstoppers from master recipes, learn to whip, macerate and flambé your way through dessert basics.  The repertoire includes classic, modern and holiday favourites in a format that allows you to practice, repeat and advance your techniques.  You will create intense chocolate marquise, pear frangipane, classic tart tatin, glossy meringues, glazes, frothy zabagliones, intricate garnishes, and learn professional plating secrets.  Our Baking & Pastry Arts program lays the foundation and then moves quickly into a well balanced curriculum of advanced techniques honed in our on-site bakeshop – Bakery 101. The overall goal of this program is to provide students with a solid theoretical and practical understanding of the art that is baking and pastry. 

As a designated Wine and Spirit Education Trust (WSET) provider, PICA uniquely integrates a practical, industry relevant foundation level wine certification into each of our professional programs.  Further commitment to this excellence is the curriculum’s integration of our Food & Beverage Operations Management course where students will examine the various types of food service operations and topics such as planning an effective menu planning, inventory control and controlling costs.

We truly believe this makes our programs the most comprehensive and well rounded offered today.                       

Food Safe Certification Recipe Costing Bread Making Artisan Breads Cookies & Bars Specialty Cakes Savoury Products Plating Techniques Chocolate & Sugar Work

Pies & Pastry Doughs Buffet Planning & Service Baking Theory, History & Science Kitchen Equipment & Terminology Weights, Measures, Scaling & Conversions Ingredients & Ingredient Functions Quick Breads & Loaf Cakes Classic Cakes & Assembly

Cream Fillings & Icings Croissants & Danish (Laminated Doughs) French Pastries & Petits Fours Special Occasion & Seasonal Desserts Bakeshop Production, Operations & Service Food & Beverage Operations Management WSET Foundation Certification