Course Spotlight- “Bake Like a Pro”
We are thrilled to announce we will be running “Bake Like a Pro” next semester: The hands-on, pared-down version of our professional pastry arts certificate program, designed for home bakers and aspiring pastry chefs alike. No experience necessary! In this class students will tackle the basics of pastry making, master time management skills and learn the functions of ingredients and their role in baking. You’ll gain knowledge about the science of baking and how to master essential techniques, all while developing good kitchen practices and habits.
Classes take place once a week in our state-of-the-art kitchen and are taught by a team of highly acclaimed instructors who also teach in our professional pastry arts program, including Chef Janine Sciarappa and Chef Brian Mercury (instructors subject to change). While completion of this course does not result in a certificate, it offers a scaled-down version of our professional pastry arts program. The course covers all the basic core skills with a focus on key recipes and techniques.
For more about the course, we caught up with Chef Janine Sciarappa, Lead Instructor of BU’s Pastry Arts program.
- What type of student is this course really for?
“This class is really geared for anyone who has a passion for pastry. Whether you’re a home baker or just really love something sweet, this course is really for someone who is passionate about learning. It makes a great gift too!”
- What should students expect a typical class period to look like?
“In a typical class period, students will be given instructions on how to execute a recipe, then working individually or in groups, they will bake 2 to 3 recipes over the course of the night. We end each session with time to discuss results and give feedback. And then the best part, students get to take all of their pastries home to share with their friends and family!”
- What material is covered in this course?
“Topics include cookies, meringues, cakes and decorating, laminated doughs, custards, tarts and pies, pâte à choux, pastry creams, ganache and breakfast pastries. Everything taught in this course will be sweet, so we will not be working with bread or savory pastries.”
- What will students take away from this course?
“My hope is to teach them all of the tips and tricks to basic baking. I want to take the mystery out of complicated and advanced desserts. But above all, because this kind of program works better for those with busy lives, I want to cultivate an environment where students can come in to escape the world and make/eat beautiful things!”
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Course details— Non-Credit Cost: $1,800, Meets: Tuesdays 6:00 – 8:45 pm, September 9th to December 9th
Signup here.