Westlake Culinary Institute
Professional Pastry Course and Advanced Pastry Course
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Professional Pastry Course
Instructor: Mary Bergin
Fall 2008 schedule: Ten Sessions beginning on Friday, November 7, 6:00 PM
Cost: $1,295.00 for the Course -
Expert baker, Mary Bergin will teach this popular comprehensive pastry course. Mary was the Executive Pastry Chef at Spago Hollywood from 1987-1992, following in Nancy Silverton’s footsteps. She left to launch Spago, Las Vegas where she served as Executive Pastry Chef for over 10 years. Mary developed and ran her own bakery in Las Vegas, helped to start a restaurant in Boston and returned to California about 2 years ago. She now teaches, manages a cooking school curriculum, consults and is working on a third cookbook.
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Mary is the co-author of Spago Desserts and Spago Chocolate. She lives in Santa Rosa, California.
Class #906543 for the series
| Session | Date & Time | Subject | Subject |
|---|---|---|---|
| Session 1 | Friday, November 7, 6:00 pm | Choux Paste and Pastry Creams | Basic Vanilla, Almond, Chocolate, Orange and Espresso Pastry Creams Swans, Horns, Lady Locks, Profiteroles, Paris Brest |
| Session 2 | Saturday, November 8, 9:00 am | Basic Pie and Tart Doughs | Pate Sucree, Pate Brisee, Short Dough, Sweet Italian Dough, Flaky Pie Dough |
| Session 3 | Saturday, November 8, 2:00 pm | Pies and Tarts | Rolling Out, Shaping and Decorating Dough, Fruit, Brown Butter, Custard and Cream Fillings; Crostadas, Turnovers, Mini-Tarts; Caramel, Chocolate, Crème Anglaise Sauces |
| Session 4 | Sunday, November 9, 9:00 am | Making and Working with Puff Pastry | Making Detrempe, Butter Blocks and Rolling Out, Puff Pastry Shapes; Napoleons, Savory Puff Pastries; Scalloped Almond Filled; Salmon En Croute; Apple Tarte Tatin, French Apple Tart |
| Session 5 | Sunday, November 9, 2:00 pm | Soft Rolls, Focaccia and Pan Breads | Lean Dough Buttermilk Rolls, Garlic Knots, Bread Sticks; Focaccia with Toppings; Pizzettes, Soft Bread Sticks, Panini; Brioche, Sticky Buns, Small and Big Tetes, Savory Tarts, Chocolate Brioche and Deep Dish Pizza |
| Session 6 | Friday, November 14, 6:00 pm | Chocolate Confections | Tempering Chocolate, Ganache, Truffle Cream and Cream Fillings; Shaping, Filling and Molding Confections; Dipping and Decorating Candies and Truffles |
| Session 7 | Saturday, November 15, 9:00 am | Basic Cakes | Chiffon, Buttermilk, Devil’s Food, Sponge, Angel Food, Genoise, Ladyfingers |
| Session 8 | Saturday, November 15, 2:00 pm | Meringues, Buttercreams, Fillings and Frostings | Italian Meringue, Swiss Meringue, Basic Buttercreams; Lemon Curd, Tiramisu Filling; Frostings, Crème Brulee Filling |
| Session 9 | Sunday, November 16, 9:00 am | Cake Finishing and Decorating | Beginning Techniques |
| Session 10 | Sunday, November 16, 2:00 pm | Cake Finishing and Decorating | Advanced Techniques, Writing and Using Transfers |
Advanced Pastry Course
Instructor: Mary Bergin
Winter 2009 schedule: Ten Sessions beginning on Friday, January 30, 2009, 6:00 PM
Cost: $1,295.00 for the Course
Note: We will accept a deposit of $200.00 to hold a spot for you. Complete payment will be due by October 15.
Class #906568 for the series
Class #906600 for the $200.00 deposit
This course is designed to complement the lessons learned in the first pastry course with Mary Bergin. Students will be introduced to a variety of classical cakes and tortes such as Dobosh, Marjolaine, Opera Cake and Sachertorte.
Each student will learn to make Classic Decorations for cakes such as Chocolate Leaves, Fans and Cigarettes; Sugar Decorations such as Dobos Fans, Disks, Bubbled Sugar and Angel Hair Spun Sugar; and Molded Decorations using Fondant, Marzipan and Modeling Chocolate. Modern transfer techniques will also be covered.
Other topics will include Whole Grain Breads, Advanced Pastries, Candy Making, Petit Fours, Strudel and French Macaroons.
Graduation from our first Professional Pastry Course or another similar course is required. We will have a complete course outline available online soon.