SWEETEN YOUR SKILLS
Pastry Skills runs March 17 - April 15, 2008

Next Course Starts Spring 2009

Delightfully sweet and sinfully delicious — what's not to love about pastries! If you're a passionate baker who dreams of creating irresistible desserts and candies, Culinary School of the Rockies has the course that will sweeten your skills. This course is specifically designed to kick your pastry skills up a notch and set you on a path to creative, innovative and confident baking at home.

While this is not a professional course, it was created for bakers who fantasize about becoming a small pastry entrepreneur, or simply dream of making mouth-watering chocolate truffles, flakey croissants and light and fluffy cakes for holidays, showers, and a variety of celebrations.

Learn:

• Essential baking formulas
• Organization, techniques and methodology
• Recipe adjustments for high altitude baking
• Flavor combinations and textures
• Design, garnishing and presentation

Your 10-session course will include:

• Working with Chocolate — tempering & decorative work
• Candy Making — caramel, toffee, nougat & nuts
• High Altitude Baking — quick breads, muffins & scones
• Working with Dough — laminated dough, puff pastry, pâte brisée & pâte sucrée
• Cakes — baking and decorating

Students who have taken this course say they are more intuitive, creative, and confident in the kitchen.

• Taught by professional Pastry Chef Marilyn Kakudo
• Each class is 5 hours in length — 50 hours total
• Small class size — limited to 16 students
• Students must be at least 18 years old
• The next course begins Spring 2009
• Tuition: $1,185

Please contact Sophia Berry for additional information at sophia@culinaryschoolrockies.com or 303.494.7988 ext. 20.

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