PASTRY ARTS PROGRAM
Pastry Arts Daytime Programs - 50 weeks
September 25, 2017
January 3, 2018
Pastry is a rigorous art and precise science. Designed by former White House Executive Pastry Chef Roland Mesnier, our curriculum covers not only the theory that informs beautiful and delicious pastry, but also the real-world skills students need to succeed in professional kitchens.
“I have a sense of confidence that I got from L'Academie de Cuisine. No one can take that away from me. I’m so proud.”
Carla Hall, L'Academie de Cuisine Culinary Graduate
PASTRY & BAKING FUNDAMENTALS
Students learn fundamental pastry skills and techniques through lecture, demonstration, and hands-on sessions. A typical day includes a morning lecture followed by hands-on work conducted in teams. During this phase, students focus on key foundational pastry skills, making doughs, breads and quick-breads, cakes, hot desserts and custards, chocolate confections, sugar creations, and savory hors d’oeuvres.
Phase 1 Day Schedule
12 weeks, 30 hours per week
M – Th from 7:00am-2:30pm
“My experience at L’Academie shaped me into the baker I am today, and I can never be grateful enough!”
Alexandra, L'Academie de Cuisine Pastry Graduate
ADVANCED KITCHEN TRAINING
Students acquire more advanced skills, including fondant and gum paste, specialty teas and tea service, ice carving, chocolates and candies, and petits fours. All students in Phase 2 complete a specialized three-part workshop in wine and pairings taught by Master of Wine Jay Youmans, President of the Capital Wine School. Additionally, L'Academie staff discuss individual interests, strengths and challenges and review apprenticeship placements during Phase 2.
Phase 2 Day Schedule
12 weeks, 30 hours per week
Tues – Fri from 8:00am-3:30pm
26 WEEK PAID APPRENTICESHIP
L'Academie de Cuisine offers the longest consecutive apprenticeship of any culinary or pastry program in the US, and our strong ties to the pastry community ensure students train at the best establishments. Students continue classroom study while taking on a minimum of 35 weekly work hours in a fine-dining establishment, where they receive invaluable guidance and mentorship. Many apprenticeships evolve into full-time professional jobs.
Phase 3 Schedule
26 week apprenticeship
Minimum 35 hours per week
“I’ve had the pleasure to work with students from L’Academie de Cuisine for over five years and continue to work with them exclusively for apprentices. Their students are always ready to work hard and have a great knowledge and understanding for what they need to do to become stars in the kitchen.”
John Melfi, Chef de Cuisine, The Oval Room
GAINFUL EMPLOYMENT DISCLOSURES
The following information is provided to assist students in making informed decisions on certificate programs.