3 semester credits. The course focuses on the application of advanced techniques to chocolate tempering, molding and modeling. The previously learned skills will be fundamental to prepare and decorate artistic pralines and pieces for showcase using airbrush coloring, plastic chocolate, flavors and texture contrasts. Emphasis will be placed on the creation of molded chocolate pieces starting from the project to the execution and assembly. This course will provide students with an in-depth knowledge of the tools, techniques and styles used in chocolate decoration and embellishments. The course focuses on chocolate molding and modeling, and on artistic praline construction for pastry shop applications. The course is open to students with a knowledge of basic chocolate processing techniques. Prerequisites: Chocolate Artistry or equivalent.
Baking and Pastry
FWBPAC560 Advanced Chocolate Artistry
FWBPBC310 Italian Classical Cakes and Tarts
3 semester credits. Students will study the history and background of various national and regional desserts starting from a focus on the most important and typical Italian ingredients. Special attention will be paid to a detailed analysis of DOP and IGP products that are traditionally used in Italian pastry and their fundamental role for the identity of Italian cakes and tarts. The course will cover the origin of classical desserts and eventual variations from classical methods. Students will study a variety of doughs, batters, fillings and glazes with an emphasis on a thorough understanding of the techniques and proper skills for the execution of classic Italian desserts. Prerequisites: Baking Techniques I or equivalent.
FWBPBC311 Italian Classical Cakes and Tarts Workshop NC
This project is a mandatory component of the Italian Classical Cakes and Tarts course. Prerequisites: Baking Techniques I or equivalent.
FWBPBI325 Breads of Italy: Traditional Breads, Flatbreads, and Rolls
3 semester credits. This course introduces students to the heritage of Italian traditional breads and provides a survey of the suitable flours and their characteristics as well as an introduction to the chemistry of baking and the most common starters. This course offers the opportunity to learn principles and techniques to prepare Italian breads, flat breads and rolls. Emphasis will be placed on the use of traditional fermentation methods, equipment and skills that emphasize flavor, texture and appearance as well as techniques that increase shelf-life. Fresh brewery yeast, biga, and poolish will be used according to the leavening processes of a variety of products. Students will learn the proper techniques for mixing, leavening, shaping and cooking Italian breads and other Italian baked and non-baked classics using dedicated flours and ingredients according to the regional heritage.
FWBPBP650 Master Italian Pastry Arts I Experiential Learning
3 semester credits. The aim of this course is to provide students with fundamental pastry techniques and develop their organization and management skills in the pastry lab environment. Students will be involved in daily lab operations and responsibilities and will learn how to guarantee the HACCP standards and an adequate maintenance of pastry lab equipment. Emphasis will be placed in the application of baking and pastry master techniques, and the full immersion in pastry lab management and organization. Students will experience complex preparations such as financier cake, dacquoise, and frangipane cream. These techniques will be applied to the composition of a la carte, display, and reception desserts. During the intersessions the course will develop in three one-week workshops: the first on laminated doughs and their application to croissanterie and viennoserie; the second on savory pastry creations; the third on traditional Italian Panettone, and Pandoro. Students will be asked to contribute with a proactive participation through EL hours to the organization and management of the Pastry Lab. This course consists of experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Prerequisites: Open to baking and pastry majors or students who have completed two years of related coursework.
FWBPBP655 Master Italian Pastry Arts II Experiential Learning
3 semester credits. This course will be fundamental for Baking & Pastry students in order to complete their course of studies. The aim of this course goes beyond the mere sharing of technical knowledge. Students will be in charge of the majority of the pastry lab duties in order to gain confidence and autonomy in the management of the operations. Cost control, jobs scheduling, inventory operations will be just a part of the assignments students will have to complete. Special emphasis will be placed in menu development for restaurant, pastry lab and reception service. Upon successful completion of the course students will be confident in the production of ganache and meringue-based mousse, egg-free mousse, and will be able to choose the suitable application for all different mousse types. Emphasis will be placed on specialty petit fours, an item often requested in high standard receptions. Students will experience the modernist approach in pastry art through the application of techniques, equipment and ingredients that will contribute to the creation of unusual textures and sensory experiences. The course will develop in four one-week workshops: the first one focusing on the art of macarons, their suitable fillings and the possible interpretations from sweet to savory; the second one on the art of plating: contemporary styles in desserts presentation; the third one on pastry for special dietary requirements, in order to develop skills necessary for the production of alternative dessert; the fourth on Italian regional folklore and related celebrative desserts. Special assignments will include the planning, organization and service of Ganzo Thursday themed dinners and Friday a la carte dinners. Students are expected to approach assignments and pastry lab duties as professionals, showing responsible behavior and managing abilities. This course consists of experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Prerequisites: Master Italian Pastry Arts I or equivalent.
FWBPBP701 Master Italian Pastry Arts I Project I NC - Laminated Doughs Workshop
This project is a mandatory component of the Master Italian Pastry Arts I Experiential Learning course.
FWBPBP702 Master Italian Pastry Arts I Project 2 NC - Savory Pastry Workshop
This project is a mandatory component of the Master Italian Pastry Arts I Experiential Learning course.
FWBPBP703 Master Italian Pastry Arts I Project 3 NC - Panettone and Pandoro Workshop
This project is a mandatory component of the Master Italian Pastry Arts I Experiential Learning course.
FWBPBP721 Master Italian Pastry Arts II Project 1 NC - Macarons Workshop
This project is a mandatory component of the Master Italian Pastry Arts II Experiential Learning course.
FWBPBP722 Master Italian Pastry Arts II Project 2 NC – Contemporary Dessert Plating Workshop
This project is a mandatory component of the Master Italian Pastry Arts II Experiential Learning course.
FWBPBP723 Master Italian Pastry Arts II Project 3 NC – Special Diet Pastry Workshop
This project is a mandatory component of the Master Italian Pastry Arts II Experiential Learning course.
FWBPBP724 Master Italian Pastry Arts II Project 4 NC – Regional Italian Folklore Workshop
This project is a mandatory component of the Master Italian Pastry Arts II Experiential Learning course.
FWBPBT320 Baking Techniques I
3 semester credits. This course introduces students to baking and pastry fundamentals through an analysis of the features and functions of the main pastry ingredients. The course starts with a complete overview of eggs, flour, fats, sugar, and dairy products in order to create a basis on which all future courses will develop. Students will approach the basic mixing and cooking methods in order to understand the baking process with all its possible variations. Special emphasis will be placed on short crust pastry, pate choux, enriched dough, and stirred custards. Upon successful completion of the course, students will gain confidence in the production of sponge cake, pound cake, pastry and English cream, and basic short crust dough. Students will be able to describe and produce the main meringues.
FWBPCA450 Chocolate Artistry
3 semester credits. This course will give students knowledge of the fundamentals of chocolate starting from an understanding of the ingredient, its history and evolution throughout centuries. The course will cover the chocolate production process from harvest to the finished product, and will focus on the composition of chocolate in all its different types: dark, milk and white. Students will understand the differences between different cocoa percentage in chocolate and their suitable applications in pastry. Emphasis will be placed on basic chocolate tempering techniques, on chocolate bar production, and on the application of special molds for simple pralines and small centerpiece production. The course will also focus on the use of chocolate to create different ganaches, including matching them with the suitable type of pralines or desserts. Students will learn to use traditional and contemporary production methods when creating confections both by hand and with special equipment. Prerequisites: Baking Techniques I or equivalent.
FWBPCC360 Cookies and Petit Fours
3 semester credits. This course provides students with fundamental working knowledge of the traditional methods of production for cookies and basic petit fours. The course will explore the preparation and design of cookies and mignardises ranging from Italian traditional cookies and biscuits to international specialties. Topics covered include mixing and make-up methods as well as shaping, baking, filling, finishing and storing. The course will also provide an introduction to petit fours production, with a focus on the description and service of petit fours and basic production techniques. Upon completion of the course students will be confident in choosing the most appropriate cookie for each occasion. Prerequisites: Baking Techniques I or equivalent.
FWBPCS630 Professional Chocolate Showpieces
3 semester credits. Pastry art competitions are fundamental milestones in the career of a professional pastry chef. Chocolate sculpture competitions are by far the most challenging field where artistic abilities and technical skills play a major role. This course offers students the knowledge needed to join the world of international chocolate competitions by covering the entire process of competition sculpture from design to creation. The international evaluation standards will be analyzed and will be the starting point of the creative plan developed by students to present in competition: dimension and proportion, applied color percentage, balance of the various elements, sugar decorations application, cleanliness of the work, theme recognizability, and more. Students will learn how to produce their own resin, plaster and PVC molds, while all other operations will be rigorously hand-made. Special emphasis will be placed on a variety of different techniques such as carving, hand-modeling, hydro-free butter application, and piping-painting. Students will learn the guidelines for the choice of suitable colors to be applied in relation to a specific theme. The course will include also the application of basic geometry and physics principles in order to guarantee the balance and stability of the sculpture. Prerequisites: Advanced Chocolate Artistry or equivalent.
FWBPDS480 Dessert Styling
3 semester credits. The aim of the course is to give students the fundamentals of dessert presentation. Starting from fruit cutting skills, students will experience a variety of decoration techniques to be applied to mignons, single portion and tortes. Glazes and gelees, buttercream, whipped cream, icings, chocolate and caramel decorations will be explained and then practiced to gain confidence with the related techniques. Students will experience both classic and contemporary decoration methods, ranging from piping skills to the application of dedicated equipment for royal-icing writing. By the end of the course students will be able to execute the most common decorating and styling techniques and develop their own personal decoration style. Prerequisites: Baking Techniques I or equivalent.
FWBPEN690 Entremets Experiential Learning
3 semester credits. Pastry Art finds its greatest expression in the production of entremets. Pastry Chefs all around the world use entremets to create their signature collections and their fame. The course will focus on the application of dedicated mousse bases, textural inserts, “cremoso”, cremeaux, buttercreams, supremes, alcohol application. An emphasis will be put in the development of tartlet entremets, application of vegetables, spices and exotic ingredients and the creation of room temperature entremets. This course is entirely dedicated to the application of all advanced and master pastry techniques for the creation of what can be considered to be the business card of a Pastry Chef. This course consists of experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Prerequisites: Master Italian Pastry Arts II or equivalent.
FWBPIC440 Italian Confectionery Art
3 semester credits. Since it was invented, sugar has played a fundamental role in the evolution of pastry as we know it today. Its intriguing and complex chemistry is by far one of the most significant challenges of pastry arts. This course revolves around this fundamental pastry art ingredient, sugar, and its applications in confectionery. Students will experience a full-immersion in the world of sugar, sugar preserves and small pastry decorations. Lessons will focus on the chemistry of sugars, on the suitable sugars for different types of preparations, and on traditional and contemporary confectionery art. Upon the successful completion of this course, students will be able to produce marmalade and jams, chutneys and Italian mostarda, candied fruits and fruits preserved in syrup. Emphasis will be placed on candies and caramelized fruit production, sugared nuts (pralines) and a wide variety of torrone (nougat). Prerequisites: Baking Techniques I or equivalent.
FWBPIC620 International Cakes
3 semester credits. From East to West, primitive to progressive, most common to most avant-garde, cakes are good for the soul. They draw people together, enliven celebrations, and embody the rituals and histories of cultures around the world. This course will focus on the cultural background of famous classic cakes in order for students to understand the origin and the history behind famous international representative creations. Emphasis will be placed in the analysis of the area of origin of each cake in order to find connections between ingredients, preparation techniques and the final creation. Students will join this journey among different traditions, stories, ingredients and folklore, learning dedicated skills for the preparation of international classics. Pavlova, Sacher Torte, Baklava, Black Forest Cake, original NY Cheesecake, and the Tres Leches cake are only some of the creations that will be experienced during this trip among traditions. Prerequisites: Baking Techniques II: Italian Pastry Techniques and Dessert Styling, or equivalent.
FWBPPA450 Italian Pastry Arts Experiential Learning
3 semester credits. This course focuses on the application of advanced baking and pastry techniques, the development of recipe-balancing formulas, and the full immersion in pastry lab management and organization. Students will experience advanced preparations such as financier cake, dacquoise, frangipane cream, ganache and meringue-based mousses. These techniques will be applied to the composition of entremets. The course will also focus on specialty preparations that require particular production methods or equipment: marrons glacées, macarons, molecular ice creams, and modernist spongecakes. During designated intersessions weeks, the course will be structured as a workshop on laminated doughs, savory creations, panettone, and pandoro. Students will be asked to contribute proactive participation through EL hours to the organization and management of the Pastry Lab. This course consists of experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Prerequisites: Baking and Pastry majors only.
FWBPPI600 Professional Gelato Production
3 semester credits. "This course offers students the opportunity of a professional approach to Italian gelato production and a comparison with ice cream, sorbets, sherbets and other churned frozen desserts. The evolution of gelato will be explained to understand the fundamental steps of its development. The difference between ice cream and gelato artigianale will be fully covered in order to give students a sound understanding of the variety of offers commonly found in the market. The structure of the worldwide famous frozen dessert will be analyzed in detail focusing on major and minor ingredients and how they are responsible for the final texture and flavor. Emphasis will be placed on the importance of production and serving temperatures, gelato service and exposition as well as the different balancing formulas related to a variety of suitable ingredients. Students will have the opportunity to learn how to prepare gelato using exclusively fresh, genuine and natural ingredients. Gelato artigianale will be produced starting from different bases, with the application of a variety of ingredients, following the Italian way of production. Attention will be given to gelato production for special dietary requirements, gelato gourmet interpretations, sorbets and original sicilian granita production. Prerequisites: Baking Techniques II: Italian Pastry Techniques or equivalent.
FWBPPP490 Precision Pastry Arts and Frozen Dessert Production
3 semester credits. This course explores stimulating applications of both classic and contemporary pastry techniques to pastry shop and a la carte restaurant production. The program focuses on three main topics: the use of freezing temperatures through a survey of the possible applications in which cold temperatures and the balance of ingredients play a fundamental role; handling fresh and seasonal fruits in pastry production; the increasing use of ingredients such as thickening and gelling agents in order to create products with unexpectedly smooth textures, a wide variety of gels and contemporary mousses, and pastry applications of molecular gastronomy. Through this experience students will have the possibility to understand the role of specific ingredients in the production of ices in order to serve frozen desserts with a perfect balance between texture and temperature. The course will disclose all the secrets of pastry arts classics like semifreddo, bomba gelato, parfait and bon bons. Special emphasis will be placed on the uses of liquid nitrogen for different purposes other than freezing, stimulating effects of carbonation on food flavor perception, and the application of frozen food processing with the Pacojet food processor. The course offers a full-immersion in the pastry lab production with an important focus on techniques that can be available in a professional environment and allow pastry chefs to develop their creativity in order to reach new unexpected results. Prerequisites: Baking Techniques II: Italian Pastry Techniques or equivalent.
FWBPPS350 Pastry Shop
3 semester credits. This course is a study of bakery operations and management as practiced in a pastry shop environment. Studies focus on the various pastry shop components and front/back of the house areas. Front of the house emphasizes customer service, space management and maintenance, retail display, client relations, and ordering strategies. An introductory approach to the back of the house is considered in terms of equipment handling, supplies, production types, yields, formula conversions, dessert menu planning, and the handling of special requests and events. Safety and sanitation are examined for proper practice and application in the pastry shop. Students will gain familiarity with dessert categories and how they are positioned within the baking industry. This class includes experiential learning with CEMI.
FWBPPS355 Pastry Shop Experiential Learning
6 semester credits. This course is a study of bakery operations and management as practiced in a pastry shop environment. Studies focus on the various pastry shop components and front/back of the house areas. Front of the house emphasizes customer service, space management and maintenance, retail display, client relations, and ordering strategies. An introductory approach to the back of the house is considered in terms of equipment handling, supplies, production types, yields, formula conversions, dessert menu planning, and the handling of special requests and events. Safety and sanitation are examined for proper practice and application in the pastry shop. Students will gain familiarity with dessert categories and how they are positioned within the baking industry. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
FWBPPT470 Baking Techniques II: Italian Pastry Techniques
3 semester credits. This course offers an advanced approach to pastry production with a survey of the main preparation techniques used in classic dessert production. Starting from previously acquired knowledge students will develop their skills in the production of pastry and pie doughs and they will be introduced to an advanced level of sponge cake recipes. The course will also introduce puff pastry, baked custards, buttercream, sauces and glazes. Soufflés, Bavarian mousse and pâte à bombe-based mousse will be thoroughly covered. Students will learn to use basic finishing methods by applying glazes, filling pastries, creating simple sauces and presenting products for service. Prerequisites: Baking Techniques I or equivalent.
FWBPPT475 Baking Techniques II: Italian Pastry Techniques Experiential Learning
3 semester credits. This course offers an advanced approach to pastry production with a survey of the main preparation techniques used in classic dessert production. Starting from previously acquired knowledge students will develop their skills in the production of pastry and pie doughs and they will be introduced to an advanced level of spongecake recipes. The course will also introduce puff pastry, baked custards, buttercream, sauces and glazes. Souffles, bavarian mousse and pate a bombe based mousse will be thoroughly covered. Students will learn to use basic finishing methods by applying glazes, filling pastries, creating simple sauces and presenting products for service. This course consists of experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Prerequisites: Baking Techniques I or equivalent.
FWBPRD480 Restaurant and Production Desserts Experiential Learning
3 semester credits. Dessert is the last dish of a meal, mainly eaten for pleasure thus must be tempting, balanced and somehow matching the meal in an appropriate way. This course covers the preparation and service of hot and cold desserts with a focus on individual cakes and restaurant desserts, and the components involved in their preparation. Students will learn and understand the differences between pastry lab and restaurant kitchen organization, the different logic of production and the importance of offering home-made desserts matching special dietary requirements. Emphasis will be placed on station organization, timing, and stations coordination for restaurant dessert production and service. Students will experience fried products, cakes, tarts, soufflé, stirred and baked custards, mousses and bavarians and will understand the characteristics of a gourmet dessert. The production will concentrate on individual portion desserts as well as traditional style whole cakes and tortes to be portioned. Special focus will be placed on dessert sauces, decorations and plating styles. Students will learn the history of restaurant desserts and understand the different needs and the organization of a restaurant depending on its style and concept. Students will develop a dessert menu from the perspective of variety in the offer, costs, and practicality. This course consists of experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Prerequisites: Baking Techniques II: Italian Pastry Techniques or equivalent.
FWBPRD490 Restaurant and Production Desserts
3 semester credits. Dessert is the last dish of a meal, mainly eaten for pleasure thus must be tempting, balanced and somehow matching the meal in an appropriate way. This course covers the preparation and service of hot and cold desserts with a focus on individual cakes and restaurant desserts, and the components involved in their preparation. Students will learn and understand the differences between pastry lab and restaurant kitchen organization, the different logic of production and the importance of offering home-made desserts matching special dietary requirements. Emphasis will be placed on station organization, timing, and stations coordination for restaurant dessert production and service. Students will experience fried products, cakes, tarts, soufflé, stirred and baked custards, mousses and bavarians and will understand the characteristics of a gourmet dessert. The production will concentrate on individual portion desserts as well as traditional style whole cakes and tortes to be portioned. Special focus will be placed on dessert sauces, decorations and plating styles. Students will learn the history of restaurant desserts and understand the different needs and the organization of a restaurant depending on its style and concept. Students will develop a dessert menu from the perspective of variety in the offer, costs, and practicality. Prerequisites: Baking Techniques II: Italian Pastry Techniques or equivalent.
FWBPRD495 Restaurant and Production Desserts Experiential Learning
6 semester credits. Dessert is the last dish of a meal, mainly eaten for pleasure thus must be tempting, balanced and somehow matching the meal in an appropriate way. This course covers the preparation and service of hot and cold desserts with a focus on individual cakes and restaurant desserts, and the components involved in their preparation. Students will learn and understand the differences between pastry lab and restaurant kitchen organization, the different logic of production and the importance of offering home-made desserts matching special dietary requirements. Emphasis will be placed on station organization, timing, and stations coordination for restaurant dessert production and service. Students will experience fried products, cakes, tarts, soufflé, stirred and baked custards, mousses and bavarians and will understand the characteristics of a gourmet dessert. The production will concentrate on individual portion desserts as well as traditional style whole cakes and tortes to be portioned. Special focus will be placed on dessert sauces, decorations and plating styles. Students will learn the history of restaurant desserts and understand the different needs and the organization of a restaurant depending on its style and concept. Students will develop a dessert menu from the perspective of variety in the offer, costs, and practicality. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Prerequisites: Baking Techniques II: Italian Pastry Techniques or equivalent.
FWBPRD670 Creative Recipe Development and Production
3 semester credits. Creating original and innovative recipes is one of the main goals of a professional pastry chef. New recipes need to meet the market needs and pastry chefs must be able to understand trends as well as develop a personal style. The aim of this course is to provide students with the instruments to develop new and innovative recipes. Creativity is not only a matter of new ideas: new recipes need knowledge of the basic ingredients and how they can be combined, besides the standard classic applications. Students will approach the basics of food pairing, a branch of culinary science used by most professionals today in order to broaden the possible flavors combinations. This course provides students with a solid knowledge of the chemistry behind single preparations, whether traditional or contemporary. Through the lectures students will be guided into a new perspective of ingredients and their interaction. Prerequisites: Master Italian Pastry Arts II or equivalent.
FWBPSA570 Sugar Artistry
3 semester credits. This course is directed toward students that want to master the art of sugar works. During the lessons students will learn a variety of techniques and possible applications of sugar decorations in pastry. A special focus will be put on the composition of a sugar sculpture from sketches to assembly through the application of advanced working techniques such as stamped sugar, poured sugar, pulled sugar, and blown sugar: each technique will be used to create the elements of a final centerpiece. The course will teach students how to produce sugar flowers, ribbons, leaves, fruits, small subjects, and spheres. An emphasis will be put in the application of powder, paste and liquid color in sugar as well as glitters, silver and gold leaf application. Prerequisites: Italian Confectionery Art or equivalent.
FWBPSB350 Breads of Italy: Specialty Breads and Pizza
3 semester credits. Since ancient times bread has had a significance that goes beyond mere sustenance. Almost every society in the world eats bread in some form and bread has always been considered a symbol of life for all mankind. Bread celebrates life and plays a leading role in traditional celebrations and festivities. This course focuses on traditional Italian specialty breads, made with special, or alternative flours, shaped by local folklore and passed down from generation to generation like the most precious gift. Students will be introduced to natural yeast production and learn how to keep the yeast alive and strengthen it for better leavening as well as the nutritional advantages and flavor development thanks to its use. The course offers a complete survey of traditional specialty breads, specialty flatbreads, sweet breads and rolls with an emphasis on old grain flour, alternative flours and local folklore. In addition to this students will be introduced to special diet baking through lessons on gluten free bread and complements. A special focus is dedicated to Italy's most famous baked product, pizza: through an in-depth analysis pizza will be explained and enjoyed in all its most popular variations.
FWBPSL500 Long Shelf-Life Cakes and Italian Snacks Experiential Learning
3 semester credits. This course focuses on the production of long shelf-life handcrafted baked products, a branch of traditional pastry art that is unfortunately a prerogative of industrial food production today. Students will learn how to prepare artisan “travel cakes” and snacks to go thanks to an in-depth study of the role of single ingredients and their balancing. Sugars, fats, mixing methods, cooking temperatures and food safety will be analyzed from the perspective of their impact on the final product shelf-life. An emphasis will be put on the role of water and hydration in baked products and how water influences the textural properties during storage. The course also includes the study of the calculation of free water in cakes, together with storage and preservation environment management and notions of food contamination and oxidation. Students will learn how to prepare traditional and contemporary travel cakes. Students will also learn artisan methods to reproduce famous Italian packaged snacks. This course consists of experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Prerequisites: Baking Techniques II: Italian Pastry Techniques or equivalent.
FWBPWC570 Wedding Cakes: Tiered and Themed Decorated Cakes
3 semester credits. Wedding cakes are a fundamental part of a pastry shop business and require a dedicated professional preparation that ranges from marketing abilities to technical skills. Students will learn the history, and the social and cultural significance of wedding cakes. The course will offer a complete overview of the most important styles available worldwide, with a special emphasis of Italian classical wedding cakes. A wedding cake must be a perfect match of deliciousness and decoration, something that appeals not only to the eyes: this course will place an emphasis on cake base preparation techniques and how all elements of the cake should match and balance each other. A focus will be placed on developing skills in making various decorative ornaments out of chocolate, marzipan, sugar, pastillage, royal icing and the different decorative techniques applicable to contemporary wedding cakes. The course requires precision skills, dedication and patience, and attention to details. Prerequisites: Baking Techniques II: Italian Pastry Techniques and Dessert Styling, or equivalent.