Professional Development
CAPS at ICE

PROGRAM SPONSORS:




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.

 
Verrines and Petits Gâteux
Philippe Muze
3 session(s)
 
course meets
start date
end date
time

other dates in course

consecutive days
March 1, 2010
March 3, 2010
7:30 AM - 12 PM
 
 
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

 

Sugar Dough Artistry II
Masie Parrish
3 session(s)
 
course meets
start date
end date
time
other dates in course
consecutive days
April 26, 2010
April 28, 2010
7:30 AM - 12 PM
 
 
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
Baking Artisan Pastries and Breads
Ciril Hitz
3 session(s)
 
course meets
start date
end date
time
other dates in course
consecutive days
June 7, 2010
June 9, 2010
7 AM - 12 PM
 
 

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

 

Airbrushing on Chocolate
Stéphane Tréand
3 session(s)
 
course meets
start date
end date
time
other dates in course
consecutive days
July 19, 2010
July 21, 2010
7:30 AM - 12 PM
 
 
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
Sugar Confectionery
En-Ming Hsu
3 session(s)
 
course meets
start date
end date
time
other dates in course
consecutive days
December 6, 2010
December 8, 2010
7:30 AM - 12 PM
 
 
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