Baking & Pastry Arts

Certificate in Baking and Pastry Arts

Chef Bo Friberg

Chef Sara Polczynksi

Harold Meyberg has recruited highly regarded Pastry Chef and Author, Bo Friberg, CMPC. He has taught extensively throughout his career, most recently at the California Culinary Academy in San Francisco as head of the department of Pastry and Baking. He has also taught at The Culinary Institute of America in Hyde Park, New York and at Graystone in Napa, California. While there he started their program in Baking and Pastry Arts. His graduates work in the finest hotels and restaurants in the country and around the world. To learn more about chef Bo please visit his very own website at chefbo.com.

Chef Bo has decided to continue his love of teaching at San Diego Culinary Institute, Inc. where the devotion to provide individual attention to students is made evident by the small classes (limited to 16 students) and where he has been given the opportunity to design a new intensive and extensive curriculum. The course will also be taught by Executive Pastry Chef Sara Polczynski, who will add her own dimension and experience to the course. She will cover production skills, cost savings and products that are used in the industry to improve productivity.

Completion of the course will enable the SDCI graduate to find work as a Pastry Cook, Assistant Pastry Chef, or Pastry Chef, depending on the individual talent of the student. With experience, skill and perseverance the graduates of this program will have tools to make this a lifelong career.

Note: To be a “Chef” requires that you acquire a position that has been designated by your employer to be a “Chefs” position.

“The Professional Pastry Chef,” authored by Chef Bo, is now in its Fourth Edition. It will be used as the text in the course.

Certificate in Baking and Pastry Arts requires the completion of 1150 hours earned in the following areas of study:

35 hours of Safety & Sanitation and HACCP

1015 hours of Pastry and Baking Skills

100 hours of externship

Entrance Requirements

§ High school Diploma or GED

§ You will be asked to take a test prior to admittance, which will test your ability to benefit from our course of study.

§ All students are required to attend an orientation program prior to the beginning of classes.

30-Week Certificate in Baking and Pastry Arts Overview (Click on “sections” for class info)

Week
	Section I – 35 Hours Safety & Sanitation and H.A.C.C.P. (1 week)
1	Safety & Sanitation and H.A.C.C.P

	Section II – 210 Hours Quick Breads, Yeast Breads & Breakfast Pastries (6 weeks)
2	Quick Breads, Teacakes and Breakfast Pastries
3	Braided Breads; Rolls & Knots; Direct & Indirect Method Breads
4	French, Italian and Flavored Loaves
5	Sourdough Breads & Flatbread
6	Breakfast Pastries made from Laminated Doughs
7	Specialty Breakfast Pastries; Skill Verification for Section II

	Section III – 210 hours Cakes, Pies & Tarts (6 weeks)
8	Unfilled Cakes; Pies & Tarts
9	Butter cream-Filled Cakes
10	Whipped Cream-Filled Cakes
11	Classical Cakes
12	Chocolate Cakes
13	Cake Decoration; Special-Occasion Cakes; Skill Verification for Section 3

	Section IV – 210 Hours Cookies, Individual Pastries and Petits Fours, Mignardise (6 weeks)
14	European Butter Cookies & Piped Freeform Pastries
15	American-Style Cookies; Pastry Shells; Classical Pastries
16	Bar Cookies, Biscotti & Shortbread; Macaroons & Madeleines; Hand Shaped Freeform Pastries
17	Specialty Cookies; Molded Pastries
18	Petits Fours, Petits Four Sec & Mignardise
19	Petits Fours Glace; Skill Verification for Sections II, III and IV

	Section V – 210 Hours Dessert Sauces, Dessert Containers & Plated Desserts (6 weeks)
20	Dessert Sauces; Custards & Puddings
21	Dessert Containers; Charlottes & Bavarian Creams; Mousses
22	Frozen Desserts: Still Frozen Desserts; Desserts produced in an Ice Cream Freezer
23	Baked Desserts & Chocolates Desserts
24	Poached, Fried & Sautéed Desserts
25	Warm Desserts & Soufflés; Skill Verification for Section V

	Section VI – 175 Hours Chocolate & Other Confections, Marzipan, Sugarwork (5 Weeks)
26	Chocolate Tempering; Truffles & Ganache-Based Candies
27	Soft Center Candies, Sugar-Based Candies & Nougats
28	Pastillage; Cocoa Painting & Marzipan
29	Poured, Pulled & Blown Sugar
30	Skill Verification for Section VI; Graduation Buffet

Total 1150 hours *

*includes 100 hours of paid externship

8024 La Mesa Boulevard

La Mesa, CA 91941