INTRODUCTION TO BAKING TECHNIQUES AND INGREDIENTS PART 1
The pastry arts associate degree program begins by giving students an in-depth understanding of the ingredients, techniques and procedures they will use throughout the program:
• Identification and discussion of the essential ingredient groups: sugar, dairy, fruit, flours and chocolate.
• Weights and measures, culinary math, food safety, sanitation and equipment identification.
• Introduction to basic decorating skills, the use of a pastry bag and making and utilizing cornets.
• Techniques for preparing fruit-based desserts, including paring, poaching, roasting, macerating, drying and candying.
• The theory and practice of sugar cookery including the preparation of sugar syrups, glazes, fudge and caramel.
INTRODUCTION TO BAKING TECHNIQUES AND INGREDIENTS PART 2
All well-executed desserts rely on a mastery of fundamental techniques. In this course students begin the journey toward that goal by learning:
• The basics of egg theory as they prepare egg-based desserts like crème brûlée, bread pudding, soufflés, mousses, meringues and éclairs made with pâte à choux.
• Preparation of additional egg-based desserts such as soufflés and meringues.
• How to prepare a variety of cheesecakes along with classic pastry cream.
• Production of frozen desserts such as ice creams and sorbets.
CONCEPT DEVELOPMENT AND MENU DESIGN
This course is designed to acquaint students with the realities of a culinary business concept — from creativity to profitability. By surveying the industry, students explore all types of operations and analyze concepts, as well as research feasibility and location selection. Students gain the knowledge required to develop and refine their ideas. This course also gives a comprehensive view of key aspects of a menu, including planning, pricing, layout, and design. Students prepare sample menus as a project, which will become part of their final business plans.
PURCHASING AND COST CONTROL
Strategies for purchasing and control are vital for the success of any culinary operation. This course examines labor, beverage and food costs, and revenue control. Purchasing guidelines, inventory and control, employee-performance standards, productivity and scheduling, use of point-of-sale systems, computers, and new technology are also reviewed.
SOCIAL PSYCHOLOGY AND INTERPERSONAL RELATIONS
This course will examine social context and the way it influences our thoughts, feelings and behaviors. Students will be encouraged to reflect on the application of social psychology concepts to real-world problems and to incorporate concepts explored in class to relevance in their own lives.
Culinary businesses are marketing businesses from the moment an idea is developed through opening and operation. This course provides an in-depth examination of how a marketing plan is developed, including market research, positioning, product mix, and life cycle. This includes development of potential strategies for advertising, merchandising, public relations, social media, and promotion.
Managing the front of the house requires particular knowledge and skill. Students are introduced to the tools and techniques of service and service management in restaurants and other foodservice operations. This course also covers how to build customer satisfaction.
This course introduces students to the foundations of communication in a culinary business setting. This course will examine and apply the types and purposes of various business documents; create messages using appropriate channels for delivery based on context, audience and purpose; and explore the effect of technology, such as social media, on business communication. Students will also study written and verbal communication strategies as they relate to recipe writing, reviewing, food blogging and culinary demonstrations.
BREADS AND OTHER YEAST-RAISED DOUGHS
Bread is at the crossroads of the culinary and baking arts. At the heart of this deceptively simple food is some of the program’s most challenging material:
• The technique and theory of working with yeasted doughs: fermentation, dough hydration, temperature control, kneading and shaping.
• How to calculate and utilize bakers’ percentages, with application in sponge, sour and straight dough formulations and more.
• Application of this theoretical knowledge by baking a variety of breads, including braided, rye, olive and sourdough loaves along with brioche, bagels, baguettes, focaccia and pizza.
Mixing, rolling, turning and forming: these are the essential skills students master as they learn to prepare the wide variety of doughs that are the basis of so many pastry items. Included are:
• The trio of classic doughs: pâte brisée (flaky), pâte sucrée (sweet) and pâte sablée (cookie) to make individual tarts and pastries.
• Laminated or layered doughs, including puff pastry, croissant and Danish doughs, both by hand and with a commercial sheeter.
• Proper rolling techniques for preparing tarts, galettes, pies (single-crust, two-crust and lattice), palmiers, mille-feuille, fruit strips, pithiviers croissants, pain au chocolat and a variety of Danish specialties.
• Specialty pastry shop items including phyllo, donuts, cannoli, sfogliatelle and handstretched classic strudel.
Proper food handling and safety procedures are important elements of a successful culinary business. In this course, students earn the nationally recognized ServSafe certification while learning the essential principles of food safety.
FINANCE AND ACCOUNTING
A working understanding of numbers is critically important to culinary success. The curriculum for this course focuses on the use of financial statements as a tool for control and decision-making. Topics include balance sheets, statements of net income, break-even analysis, cash flow and financing. Budgets, industry standards and variation analyses are emphasized. Actual case studies are used to provide real experience.
SUPERVISORY MANAGEMENT AND FOOD SERVICE LAW
People are the most important resource in any culinary business. In this course, students focus on the major functions of management, including leadership, motivation, communication, hiring practices, recruitment, training, discipline and staff organization. In addition, this course focuses on the legal rights and responsibilities of owners and operators. Topics include labor relations, employment law, real estate and contracts. Various business structures are also surveyed.
THE HISTORY AND CULTURE OF FOOD
This course explores the importance of food and foodservice throughout history, from prehistoric times to the present. The historical influence on modern foodservice is analyzed, and culinary trends in history are identified and investigated. Topics will include the relation of food to personal and cultural identity and the interconnections between cuisine, historical events and international locations.
CAKES, FILLINGS AND ICINGS PART 1
From the humble pound cake to the classic génoise, students go beyond the recipes to explore the theory and technique of cake making and expand their abilities to create original cakes. In this course of the pastry arts associate degree program, students will learn:
• Butter-based and egg-foam cakes including layered and rolled versions.
• The theory of batter balance as they prepare cakes using various mixing techniques including: one-stage, high-ratio and creaming method. Cakes prepared include carrot, pound, white, yellow, crumb and chocolate along with muffins. Egg-foam cakes such as angel food, chiffon and génoise are also included.
• Icings and fillings such as curds and ganaches as well as both Swiss and Italian meringue-based buttercreams.
• A wide variety of piped, dropped, molded, bar and sheet cookies including biscotti, brownies, madeleines, macarons, spritz, Florentines and rainbow cookies.
CAKES, FILLINGS AND ICINGS PART 2
Batters produce more than the familiar cakes we often see: more complex techniques give us an international assortment of cakes and plated deserts. Covered here are:
• Complex layered baked goods including plain and chocolate-nut sponges, génoise mousseline, biscuit joconde and pain de gênes.
• A classic assortment of cakes, including opera, miroir, tiramisu, crepe, mousse and charlotte royale.
• Our plated dessert section includes theory, preparation and presentation of multi-element, contemporary plated desserts. Students recreate and prepare recipes by award-winning chef and ICE Creative Director, Michael Laiskonis.
FOOD AND APPLIED NUTRITION
An introductory course in the study of the principles of human nutritional needs. Students examine current dietary guidelines, the function of nutrients and dietary preferences. Students will study menus and recipes for modifications to optimize nutritional content and balance the current trends in nutritional study with culinary and baking techniques. The course highlights the relationship between diet, health, disease and how applied nutrition can benefit not only immune-challenged populations but average healthy populations as well.
BEVERAGE AND WINE
Beverage sales is a challenging business. This course explores all areas of beverage service, including wine, spirits, beer, mixology, nonalcoholic drinks and bar design. Wine tasting and appreciation are included. Students will study proper alcohol service and receive safe beverage service certification.
FACILITIES AND DESIGN
This course examines how to bring a concept to life, from design through construction and final inspection. Whether planning to renovate or build a restaurant from scratch, students gain insight into capital costs and budgeting, as well as how to work with architects, designers and contractors. Topics include equipment and systems basics, space analysis, product and people flows, and kitchen and interior design.
Of the various mediums used by pastry chefs to express their vision, none is more seductive than chocolate. This comprehensive course takes students beyond the basic techniques and allows them to experience the joy of creativity as they produce and assemble a chocolate showpiece. Students will learn:
• Chocolate production, theory and tempering methods.
• Dipping and enrobing.
• Preparation of fondant, truffles, butter crunch and nougatine; molded, dipped and filled chocolates and, the highlight of this section, showpieces.
• Advanced methods including piped and framed centers and isomalt casting.
Cake decorating represents the ultimate fusion of art and craft. Students’ effort and practice in prior classes is rewarded as they take their skills to a new level by preparing tiered cakes. Students learn:
• Buttercream flowers and borders, royal icing and fondant (draping, crimping and ruffling).
• Gum paste flowers, including azaleas, lilies, roses and more.
• Floral arrangement and tiered cake assembly including splitting, filling and crumb coating and the usage of marzipan for covering cakes and making flowers, fruits, vegetables and figurines.
• Finishing techniques like petal dusting and tier assembly. This course culminates in the creation of an original two-tiered wedding cake.
Learn more about ICE's Art of Cake Decorating program in New York City.
This course is designed to enhance student success in transitioning to, and succeeding in, the hospitality industry by providing career planning tools, expected behaviors, and soft skills essential for career success. The course emphasizes three key areas for professional success: life planning, workplace skills and career planning. Students study how to connect personal, professional and financial goals and how these goals ultimately contribute to career and personal success.
LEADERSHIP, TEAM BUILDING AND CHANGE MANAGEMENT
Great leadership goes beyond good management and permeates a culture. This course will explore leadership variables and principles, the power of vision, the importance of ethics, the empowerment of people, understanding people, multiplying effectiveness, developing others, and performance management. Additionally, in this course, students will identify their own leadership styles and how best to utilize them to maximize leadership through organizational change and team building.
At the end of their in-class training, all students are assigned an externship. While the Institute of Culinary Education recommends that students extern in restaurant kitchens, they may request venues such as hotels, catering companies, pastry shops, bakeries or test kitchens in order to meet their professional goals.