{"id":10905,"date":"2025-02-18T12:52:03","date_gmt":"2025-02-18T17:52:03","guid":{"rendered":"https:\/\/sites.bu.edu\/gastronomyblog\/?p=10905"},"modified":"2025-02-18T12:52:03","modified_gmt":"2025-02-18T17:52:03","slug":"course-spotlight-bake-like-a-pro","status":"publish","type":"post","link":"https:\/\/sites.bu.edu\/gastronomyblog\/2025\/02\/18\/course-spotlight-bake-like-a-pro\/","title":{"rendered":"Course Spotlight- “Bake Like a Pro”"},"content":{"rendered":"

\"\"We are thrilled to announce we will be running \u201cBake Like a Pro\u201d 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\u2019ll gain knowledge about the science of baking and how to master essential techniques, all while developing good kitchen practices and habits.<\/span><\/p>\n

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<\/span> (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.\u00a0<\/span><\/p>\n

For more about the course, we caught up with Chef Janine Sciarappa, Lead Instructor of BU\u2019s Pastry Arts program.\u00a0<\/b><\/p>\n