1 Year Culinary / Baking & Pastry Arts

Students begin with knife skills, culinary terms and equipment usage, followed by flavorful stocks, the art of the saucier, meats, poultry, fish, shellfish, vegetables, pastry and bread making – in a practical format that allows students to assess their creations using all your senses.  Appreciate the difference an aromatic stock makes in risotto and taste a perfectly reduced port sauce for lamb.

Students begin with measuring and scaling, terminology, artisan breads, pastry dough and batters, dessert sauces, fillings, chocolate, sugar and a variety of classic, modern and holiday pastries. Students create intricate garnishes and learn professional plating secrets – in a practical format that allows students to practice and advance their techniques. Our advanced instruction covers the entire culinary brigade as well as baking & pastry operations with a practical repertoire of time tested recipes, advanced and incorporated into our restaurant – Blue Hat Bistro, bakeshop – Blue Hat Bakery, and catering division built to hone real-world skills that will have you cooking, baking and creating pastries as a professional.