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BAking FUNDAMENTALS (Baking & Pastry Arts I) |
This course teaches all the elements of professional baking in a casual atmosphere. Learning proper method and techniques will be stressed over just a great recipe. The ultimate goal is to make commercial quality products, without the pressure. Both the artistry and passion of the pastry chef will be instilled in the student to create items like rich homemade ice creams, crusty artisan breads, stunning cakes & pies grandma would be proud of.
SATURDAY SCHEDULE
64 Instructional hours
RECREATIONAL 6 hours daily
8:30 am-2:30pm
Click Here for Curriculum Info |
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Baking & Pastry Arts II |
Designed to build on the skills introduced in Baking FUNdamentals (formerly Baking & Pastry Arts I). This program focuses on producing specialty cakes and desserts. It covers procedures for dessert menu planning and costing, as well as practical experience in preparing and presenting a wide range of restaurant and bake shop items.
Saturdays, 8:30 am - 5:30 pm
Classes Starting Soon
Prerequisite: Baking and Pastry Arts I
Click Here for Curriculum Info |
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CULINARY FUNDAMENTALS |
This is a recreational culinary arts course that is set up to teach students how to cook in a more professional manner, to cook like a chef, but not be a chef. It is designed to make you a better home cook. The focus will be on method and technique, as it is in our pro courses, but less pressure. The enjoyment and passion of cooking is what the instructor will impart on the students. We will explain and teach tricks of the trade. Entertaining stories from the culinary, kitchen and restaurant business will be peppered throughout the course. The atmosphere in the kitchen will be that of a group of friends getting together for a dinner party.
SATURDAY SCHEDULE
48 Instructional hours
RECREATIONAL 6 hours daily
8:30 am-2:30pm
Click Here for Curriculum Info |
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Curriculum — Baking & Pastry Arts I |
Week 1
Introduction, Orientation & Cookies |
Welcome to C.A.L.I., one of the best cooking schools Long Island, or any region, has to offer. After a short introduction, discussion with your instructor and tour of our facility, you’ll go right into the kitchen to learn the techniques for the perfect cookie. Chocolate Chip, Oatmeal Raisin and Peanut Butter will all be baked. Got milk? |
Week 2
Cookies 2 & Cream Puffs |
Learn the different techniques for cookies like Biscotti, Macaroons, Brownies or Lemon Bars. Then move on to pâté a choux, which is the base dough to make Cream Puffs and Chocolate Dipped Éclairs. |
Week 3
Custards & Cheesecake |
Flan, Crème Brulee, Panna Cotta, NY Style Cheesecake and Homemade Ice Cream. All variations on the same theme. Once you understand the basic method, you’ll be able to create your own recipes for each. |
Week 4
Yeast Breads |
Just 4 ingredients: flour, water, yeast and salt. Learn how to put them together to create what is called the "staff of life". Focaccia, baguette, sour dough, Cuban, ciabatta, rye and multigrain to name just a few. There is nothing like the smell of fresh baked bread. |
Week 5
Pies |
Mom, Baseball, America and Apple Pie. Learn how to make a melt-in-your-mouth pie crust, juicy filling and brown sugar crumble topping. Depending on the time of year, in addition to apple, we’ll make pumpkin, pecan, key lime, strawberry rhubarb or lemon meringue. |
Week 6
Chocolate & Candies |
How about truffles, brittles, bon-bons, lollipops or chocolate dipped strawberries. Learn some of the advanced techniques for making all of these treats. Don’t tell your dentist. |
Week 7
Tarts |
Master all the techniques to make a visually stunning tart utilizing seasonal fresh fruit, vanilla custard filling, sweet tart dough and your own style. |
Week 8
Quick Breads |
Not actually bread, and you'll learn why, but they are quick. Blueberry muffins, scones, banana bread, corn sticks, buttermilk biscuits and coffee cake. Good morning sunshine. |
Week 9
Cake Baking |
You'll be introduced to production like it is done in a real bakery. This day will be dedicated to making cake bases for decoration on the following class. As always method and technique will be paramount, but proper storage and planning are also discussed. Basic decorating techniques will be demonstrated so you can plan and practice for your finished cake. |
Week 10
Cake Decorating |
Now you’re ready to show what you’ve learned. You’ll create a one-of-a-kind, 2-tiered wedding cake decorated how ever you desire, under the guide of your instructor. |
Week 11
Make-up session
(4 hours only) |
Did you miss something? Do you want to try a recipe again? This is the day. We want you to leave CALI a better baker then you ever thought you could be. |
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Curriculum — Baking & Pastry Arts II |
Week 1 |
Sanitation, Measuring, Scaling Equipment, and Review
Petite Four Sec, Tuilles, Cookies |
Week 2 |
Costing, Conversions, Menu Planning, Networking and Portfolio
Genoise, Sponge, Roulades |
Week 3 |
Bavarians, Mousses, Meringues, Parfaits
Marzipan, Pastillage, Krokant |
Week 4 |
Lowfat Desserts, Heart Healthy Desserts
Sauces (Anglaise, Fruit, Chocolate, Caramel), Plate Presentation |
Week 5 |
Specialty Cakes I
Specialty Cakes II |
Week 6 |
Icing, Glazing and Cake Decoration
Doughnuts, Fritters |
Week 7 |
Croissant Dough, Egg Breads
Tart, Tortes (Linzer, Dobas, Praline) |
Week 8 |
Croissant Make-up (Almond, Chocolate, Regular, Traditional)
Poached Fruits, Sabayons, Gratins |
Week 9 |
Ice Creams, Bases (Tortoni, Semmi Freddos)
Sorbets, Frozen Souffles |
Week 10 |
Crème Brulee, Pot de Crème, Crème Caramel
Cobblers, Crepes, Strudels |
Week 11 |
Chocolate Garnishes and Decorations
Chocolate Molding and Production |
Week 12 |
Madelines, Mignadise, Meringue Products
Viennese Table and Mirror Presentation |
Week 13 |
International Desserts
Baking Exam
Make-up Session |
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Curriculum — CULINARY FUNDAMENTALS |
Week 1
Introduction, Orientation & Chef’s Demonstration |
If you’re looking for culinary training, New York is a great place to be. And C.A.L..I. is the best cooking school Long Island can offer. A sampling of professional cooking techniques such as knife skills, bread baking, cheese making, sautéing, grilling, braising and perhaps even sushi. The class will sit down for a family-style meal all prepared by the chef instructor. |
Week 2
French Bistro |
Learn the basic methods of classic French cuisine such as baguette, bisque, coq au vin & Crème Brûlée. These are some of the building blocks of the rest of the Culinary Academy of Long Island program. |
Week 3
Italian Family Style |
Cook and eat like it's Sunday dinner at Nonna's house. Tons of garlicky focaccia bread, fresh made mozzarella, hand rolled pasta, parmesan risotto & panna cotta. Mangia!! |
Week 4
American Regional & Comfort Food |
Learn the history of regional classics such as San Francisco sour dough bread, Louisiana jambalaya and New England chowda. Then make updated versions of old favorites such as meatloaf, mac n' cheese and apple pie. |
Week 5
Latin American |
Go beyond chips & salsa; rice & beans, quesadillas, chili, etc…learn the traditional techniques passed down from the cooks of these countries including tostones, empanadas, chicharones and paella |
Week 6
Tour of Asia |
How about sushi, egg rolls, sashimi, spring rolls, tempura, summer rolls, dim sum, curry or Korean BBQ ; proper methods for all will be covered. |
Week 7
BBQ & Clambake |
Be the envy of the neighborhood, learn how to cook a perfect medium-rare steak, smoke "fall-off-the-bone" ribs and even grill the world's best burger. Utilize seasonal local Long Island ingredients to make mussels marinara, garlic white wine steamers, baked stuffed clams or whole lobster fra diavolo. |
Week 8
"Top Chef Dinner Party" |
Students will be able to make any dish they may have missed or really want to perfect. The dishes will be produced "Top Chef" style, served in a party setting and voted on by the class |
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*Not all programs may be available at all locations. |
