Fundamentals of Pastry – Summer 2010

Based on Chef Robert Hammond’s view and experience of classic and contemporary American and European patisserie, students are introduced to the fundamental skills, concepts, and techniques used by pastry chefs today.

Special significance is placed on study of ingredient function, product identification, weights and measures as applied to baking.

Lectures, demonstrations and hands-on exercises with close instruction and supervision.

For the week-long course a sampling of the following subject areas will be covered:

[] Quick breads: include coffee cakes, muffins, scones, tea breads, biscuits and popovers.

[] Pastry dough: pie dough, pate brisee, pate sucee, pate sable, linzer dough, puff pastry, pate a choux, strudel and phyllo.

[] Cookies

[] Creams, custard and mousse

[] Souffle, meringues

[] Cake batters, iciings, fillings

[] Sauces

[] Selection and proper use and handling of chocolates used in baking and decorating

[] Sugar cooking basics

Each lesson will build on techniques and methods studied in the previous lessons.

Upon comletion, students should be able to prepare many of the basic pastry components that comprise the major building blocks of modern pastry.

For questions and information regarding dates for 1-week pastry courses in August, email: troufood@me.com

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