Baking & Pastry Certificate
		Back To Main Page Section IV - Cookies; Individual Pastries & Petits Fours; Mignardise   European Butter Cookies, American-Style Cookies & Bar Cookies Here students learn about and produce a wide selection of cookies, utilizing all five of the basic production methods: Rolled Cookies, Piped (bagged) Cookies, Drop Cookies, Cookies Cut from Sheets after Baking, and Icebox Cookies (cookies sliced from raw logs of dough). Students will be guided in selecting particular recipes for a specific setting. Production will include Almond Horseshoes, Strassburger Cookies, Checkerboard Cookies, White Chocolate Pecan Brownies, Biscotti, Scottish Shortbread, Apple Coconut Points, and Lemon Verbena Madeleines. Individual pastries are also included in this segment. Othellos, Napoleons, Pate a Choux Swans and Cream Horns are some of the well-known pastries that will be made. More unusual selections include Baked Potato Pastries, Rum Ball Porcupines and Banana Macaroons. In making these creations, students hone their skills in the use of a pastry bag and piping bags as they learn to slice and portion different types of pastries neatly and with precision.   Specialty Cookies, Petits Fours, Petits Fours Sec & Mignardise The products created in this phase continue to build on the techniques learned previously, as these require both additional skill and attention to detail. In making Petits Fours Glace, (the most elegant of the bite-sized Pastries), students learn the proper way to prepare and apply fondant, and they will put their piping practice to work as they create the final decorations. Some of the specialty cookies covered includes well-known varieties such as Florentinas, Palm Leaves, Pirouettes, Hamantschen and Rugelach. The small morsels known in French as Petits Fours Sec, which are so popular in our industry today, will also be explored in detail. This section concludes with a skill verification test pertaining to Sections II, III and IV. Back To Main Page	Students learn to make specialty chocolates and cookies.
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