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It's been another successful year at ICE's Center for Advanced Pastry Studies and we're excited to present an equally impressive schedule. Located in the heart of America's culinary capital, New York City, The Institute of Culinary Education has quickly become the professionals' choice for pastry & baking continuing education.
CAPS offers the unique opportunity to learn advanced pastry & baking skills from world renowned experts. The typical course runs three days and is limited to just 14 students. To qualify for CAPS classes, students must have documented professional experience in the pastry and baking field and/or have received professional training at an accredited Culinary School.
The only program of its type in the Northeast – CAPS cordially invites you to experience advanced pastry & baking education at its finest!
*Participants are required to wear appropriate chef's attire. |
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| Verrines and Petits Gâteux |
| Philippe Muze |
3 session(s) |
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course meets |
start date |
end date |
time |
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| consecutive days |
March 1, 2010 |
March 3, 2010 |
7:30 AM - 12 PM |
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Tuition Fee: $650
Verrines - The art of layered desserts in a glass. Discover the art of making verrines as Chef Philippe Muze, formerly a Chef Instructor at the famous Ecole Bellouet in Paris, teaches how to create this delicate but versatile dessert. A staple in pastry shops in France, this dessert features the layering of different flavors, textures, and colors in a glass. A must have in your repertoire in hotel dessert buffets and pastry shops.
Location: 50 West 23rd Street |
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Sugar Dough Artistry II |
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Masie Parrish |
3 session(s) |
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course meets |
start date |
end date |
time |
other dates in course |
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| consecutive days |
April 26, 2010 |
April
28,
2010 |
7:30 AM - 12 PM |
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Tuition Fee:
$750
This class will
emphasize how to put movement and character into
your work, through the use of color and facial
expressions. The fine details involved in human
arms, hands, and hair, and making and dressing a
cute human figure out of fondant. Help to bring
a story to your work, that will create a lasting
impression.
Location:
50 West 23rd Street |
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| Baking Artisan Pastries and Breads |
| Ciril Hitz |
3 session(s) |
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| course meets |
start date |
end date |
time |
other dates in course |
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| consecutive days |
June
7, 2010 |
June
9, 2010 |
7 AM -
12 PM |
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Tuition Fee: $750
From sticky buns to brioche to baguettes, this 3-day hands-on workshop takes you on a comprehensive baking tour of pastries and breads suitable for breakfast, brunch, and beyond. Chef Ciril Hitz will share his philosophy of maximizing dough versatility with both lean and enriched dough products, bringing you tips and techniques that will broaden your knowledge and baking repertoire. You will leave with inspiration and many
recipes to share.
Location: 50 West 23rd Street
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| Airbrushing on Chocolate |
| Stéphane Tréand |
3 session(s) |
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| course meets |
start date |
end date |
time |
other dates in course |
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| consecutive days |
July 19,
2010 |
July
21, 2010 |
7:30 AM - 12 PM |
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Tuition Fee: $750
Stéphane Tréand, the World Champion Airbrush artist, will teach you his secrets behind those haunting gazes and fanciful masks that have won him gold medals. Learn the techniques for using the airbrush with cocoa butter, and tips for airbrushing on other pastry materials.
Location: 50 West 23rd Street |
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| Sugar Confectionery |
| En-Ming Hsu |
3 session(s) |
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| course meets |
start date |
end date |
time |
other dates in course |
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| consecutive days |
December 6, 2010 |
December 8, 2010 |
7:30 AM - 12 PM |
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Tuition Fee: $750
This course will cover a range of classic sugar candies. The recipes will emphasize the technique and theory of confection. Ideas for packaging suitable for the holidays and amenities will also be shown.
Location: 50 West 23rd Street |
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