Culinary Bootcamps

The UT Culinary & Catering Program Presents: Baking and Pastry Boot Camp

bootcamp250pxYou asked for it, so we created it! Whether you’re an amateur who has never felt comfortable baking or a seasoned baker who wants to take your skills to the next level, our dynamic six-week Baking and Pastry Boot Camp is for you. Through hands-on baking and pastry chef demonstrations, you’ll learn the science behind baking, baking terminology, and equipment from a certified pastry chef that will make baking fun and creative. A light lunch will be included with each class. Two of your guests will get to attend the final pastry buffet.

Maximum students: 16.

Bootcamp Topics Include:

Baking and Pastry Basics

  • Identify the various types of equipment used in a bake shop
  • Learn how to properly hold a knife, knife safety, uniform knife cuts
  • Learn the difference in types of flours
  • Food science behind baking – baking powder, baking soda, salt, temperatures, gluten
  • Make base formula cookie dough as well as pie/tart dough
  • Basic quick breads and simple yeasted doughs

American Classic Cakes and Traditional Pie Baking Made Easy

  • Baking flaky and mealy pie crusts
  • Pie fillings
  • Crisps and cobblers
  • Measuring dry and liquid ingredients
  • Creaming and folding mixing methods
  • Types of baking pans, preparing baking pans, testing for doneness, proper cooling method

Traditional Custards and Creams: Building Blocks for Pastry Success

  • Anglaise
  • Pastry creams and bavarians
  • Panna cottas, flans, and crème brulees
  • Meringues
  • Ganaches and fillings

European Cakes and Tortes

  • How to frost a cake from crumb coating to finishing
  • Cake storage
  • Mousse cakes and tortes
  • Layered cakes and tortes
  • Syrups
  • Fillings
  • Finishing and decorating

Delightful Petite and French Plated Desserts

  • Miniature cakes
  • Miniature tarts (sweet and savory)
  • Miniature parfaits
  • Choux paste
  • Fillings
  • Toppings

Chocolates and Confections

  • Brief history of chocolate from cacao beans to confections
  • Extensive lesson in proper tempering of chocolate
  • Fillings and ganaches
  • Molding, piping, and decorating with chocolate garnishes
  • Production style candies and confections