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Mission and The French Pastry School of Kennedy King College at City Colleges of Chicago. strives to offer an innovative effective intensive education in which students are. Objectives equipped to achieve excellence in the pastry baking and confectionery arts. Our students are optimally prepared to pursue a career in pastry after learning. to use the finest ingredients and equipment and receiving intensive hands on. instruction from internationally acclaimed master pastry chefs Whether in our full. time certificate programs or a Continuing Education course students are personally. mentored by experts in their crafts The French Pastry School s goal is to transmit. the knowledge commitment and passion necessary for our students to continually. elevate the art of pastry, At The French Pastry School we pride ourselves on the following. 1 Providing personal instruction and hands on training in a comfortable. atmosphere, 2 Giving personal attention to each student s career goals from the minute they. come in contact with the school after graduating and throughout their careers. 3 Keeping class sizes small with access to all the needed equipment and tools at. 4 Providing the best ingredients and equipment in the industry. 5 Providing teaching kitchens and educational facilities that are expertly designed. specifically for the art science technique and method dedicated to the pastry. profession, 6 Providing our instructors great autonomy in their use of top of the line. ingredients as they share their knowledge with our students who in turn have. the rare ability to practice the craft without limitation. 7 Providing world class pastry chef instructors, 8 Providing courteous financial options consultation and student services. 1 The French Pastry School 2018 Course Catalog last updated October 2017. The French Pastry School s physical and administrative. offices and all teaching facilities are located at. The French Pastry School, of Kennedy King College at City Colleges of Chicago.
226 W Jackson Blvd,Chicago IL 60606,312 726 2419,The content of this catalog is accurate as of. October 11 2017 It is subject to change, last updated October 2017 The French Pastry School 2018 Course Catalog 2. We can hardly believe that The French Pastry School celebrated its fifteenth year in. 2010 Time flies when you are doing what you truly love to do We are proud that we. have become a landmark of vocational education in the United States With our school s. substantial growth over the years our mission remains the same. A great education builds the necessary solid foundation for your future The. hospitality industry requires passion and hard work and with the proper training. strategy vision and dedication you will obtain the desired result. The French Pastry School is always looking for ways to improve the education we. offer to you We hire and collaborate with expert Chef Instructors who are passionate. and experienced leaders in their field We constantly improve our kitchens and. equipment with the latest technology to provide you with the most effective learning. environment in a comfortable setting, The French Pastry School is committed to the pursuit of excellence in the art of pastry. and baking and we hope you will soon join the many career changers food enthusiasts. and culinary professionals who have decided to embark on an exciting career in baking. Chef S bastien Canonne M O F Chef Jacquy Pfeiffer,Co Founder Co Owner Co Founder Co Owner Dean. 3 The French Pastry School 2018 Course Catalog last updated October 2017. Table of Contents, About The French Pastry School and Academic Programs 5.
Living in Chicago 6,Course Descriptions 7, L Art de la P tisserie The Professional Pastry and Baking Program 7. FPS 001 Food Service Safety Sanitation 7,LAP001 Food Service Theory Basic Skills 7. LAP002 Breads Breakfast Pastries 8,LAP003 Sugar Confectionery 8. LAP004 Chocolate Confectionery 8,LAP005 Ice Cream Sorbet 8. LAP006 Plated Desserts 8,LAP007 Chocolate Sugar Decoration Sculpture 9.
LAP008 French Cakes Tarts 9,LAP009 Petits Fours Miniature Pastries 9. LAP010 Celebration Cake Making Decorating 9,LAP011 Capstone Course Final Buffet 9. L Art du G teau The Professional Cake Decorating and Baking Program 10. FPS 001 Food Service Safety Sanitation 10,LAG001 Baking Pastry Theory 10. LAG002 Cake Baking Construction 10,LAG003 Cake Decorating Techniques 11. LAG004 Cake Business Planning 11,LAG005 Capstone Course Final Buffet 11.
Method of Instruction and Evaluation 12 13,Criteria for the Issuance of Certificates 14. Admissions Policies including prerequisites for admission 15 16. Grading Scales 17 18,Intellectual Property 19, Gainful Employment Disclosure Schedule of Tuition 19 20. Cancellation Refund Policy 21 22,Academic Calendar 23. Attendance Policy 24,Procedure for Obtaining Student Transcripts 25. Student Services 25 27,Student Placement Data 28,Receiving and Processing Student Complaints 29.
Students Rights and Responsibilities to Review Records Policy 30 33. Satisfactory Academic Progress Policy 33 34,Administrative Staff and Faculty 35. last updated October 2017 The French Pastry School 2018 Course Catalog 4. About The French The French Pastry School of Kennedy King College Certificate Programs. Pastry School and Programs are taught at District Office of City Colleges of Chicago at 226 W Jackson. Blvd Chicago IL 60606,Academic Programs, The French Pastry School of Kennedy King College at City Colleges of Chicago is. a premier international institution of pastry arts education Superb instruction. superior equipment and top quality ingredients enable the co founders Chefs Jacquy. Pfeiffer and S bastien Canonne M O F to uphold an exceptional educational facility. for pastry and baking, The French Pastry School instructs passionate aspiring pastry professionals in the full. time pastry programs L Art de la P tisserie and L Art du G teau Our student body. represents a wide variety of experience and background Students are often career. changers or have completed their culinary Associate s Degree or Bachelor s Degree. in another subject before entering this intensive program We also see motivated high. school graduates enroll in our programs, Additionally The French Pastry School offers short term Continuing Education. courses both for professionals in the pastry industry and for food enthusiasts or those. having no prior professional kitchen experience, We offer our students the rare opportunity to learn the art of pastry in an intimate.
setting being personally mentored by masters Students skills are finely honed. through hands on practice and repeated exposure to the best pastry techniques. tools and ingredients, The French Pastry School s programs L Art de la P tisserie and L Art du G teau are. approved by the Illinois Community College Board through Kennedy King College. at City Colleges of Chicago Students in our full time certificate programs earn from. 16 to 24 college credit hours Kennedy King College is accredited Kennedy King. College is also accredited by The Higher Learning Commission of the North Central. Association, 5 The French Pastry School 2018 Course Catalog last updated October 2017. Living in Chicago,The motto of the city of,Chicago is I will a. spirit that has always,been exemplified in the,endeavors of its residents. who strive for excellence,innovation and a unique,Chicago character.
from building some,of the nation s tallest,skyscrapers to creating. extraordinary schools,The city of I will, Chicago is a wonderful dynamic and friendly city to call home whether you are. moving here from across the state country or world or whether you have lived. here for some time The French Pastry School of Kennedy King College at City. Colleges of Chicago is conveniently located near many of the city s best restaurants. shops museums and other cultural venues and happenings The city s plethora. of colleges and universities presents a vibrant student community across the city. Public transportation makes every unique neighborhood easily accessible from. downtown where The French Pastry School is located. Although it may seem daunting to move to a new big city it is relatively simple to. find a comfortable affordable apartment in Chicago Our team is happy to steer you. in the right direction and make recommendations for you on apartment searching. services and convenient resources to use to help you find a neighborhood and living. situation that is right for you, Our students thrive in their metropolitan community While able to enjoy the many. activities the city has to offer they also benefit greatly from the many pastry chefs. in the city s top restaurants bakeries caf s wedding cake boutiques and other. businesses These chefs welcome our students for stage opportunities where they. can observe fine professionals in action acquiring real life experience outside the. teaching kitchens, We are happy to give you suggestions on where to start looking for housing and. helpful resources to use in your search however The French Pastry School does not. provide housing, last updated October 2017 The French Pastry School 2018 Course Catalog 6.
L Art de la P tisserie Course Descriptions, The Professional Pastry L Art de la P tisserie is the premier 24 week 24 semester credit hands on certificate. and Baking Program program in pastry baking and confectionary arts education that offers its students. superb instruction superior equipment and top quality ingredients For six hours. a day five days a week students will experience this intensive program designed to. meet the needs of students wishing to attain a broad and thorough foundation in. the art of pastry and baking from bread to chocolate to ice cream and everything. in between, In 24 weeks everything from the fundamentals to advanced techniques are taught. in these courses,Food Service Safety and Sanitation. Food Service Theory and Basic Skills,Breads and Breakfast Pastries. Sugar Confectionery,Chocolate Confectionery,Ice Cream and Sorbet.
Plated Desserts,Chocolate and Sugar Decoration and Sculpture. French Cakes and Tarts,Petits Fours and Miniature Pastries. Celebration Cake Making and Decorating,Capstone Course Final Buffet. In L Art de la P tisserie students receive the rare opportunity to learn the art of. baking and pastry in an intimate setting while being personally mentored by masters. in their field Continuous personal attention is given to each student s needs and. goals from the moment the program begins until graduation and throughout their. careers L Art de la P tisserie the Professional Baking and Pastry Program is the. ideal educational experience for passionate pastry enthusiasts Students are instructed. at a student to teacher ratio of 18 1 with one Graduate Intern Assistant per class. FPS 001 Food Service Safety Sanitation, Clock Hours 14 00 14 00 lecture hours 0 supervised lab hours. Credit Hours 1 1 lecture credit 0 supervised lab credit. This course module conveys the utmost importance for food professionals to provide. safe food to their customers Students learn the fundamental concepts of food safety. sanitation equipment and food delivery This is a comprehensive immersion into. all aspects of handling food safely Completing the National Restaurant Association. ServSafe Manager examination is the culminating activity of this course Students. must pass this exam in order to complete the program Those who do not pass. will have the opportunity to re take the exam Upon their successful completion. students are eligible for city and state sanitation certification. LAP001 Food Service Theory Basic Skills, Clock Hours 44 00 14 00 lecture hours 30 00 supervised lab hours.
Credit Hours 1 75 1 lecture credit 0 75 supervised lab credit. This course module focuses on exploring foundational food service theory specific to. pastry and baking ingredients including the chemistry of milk and dairy products. eggs various types of sugars and wheat as well as the equipment used Students. learn the components of the sense of taste and how the taste cells affect the ways. people perceive flavor and are influenced by texture The history of bread from. ancient times to present day is studied with emphasis on how established recipes. 7 The French Pastry School 2018 Course Catalog last updated October 2017. influence those of today The proper set up of the pastry station in a professional. kitchen is introduced along with the duties of various personnel and the general. L Art de la P tisserie, role hierarchy of kitchens Students learn why the proper set up is essential for The Professional Pastry. maintaining cleanliness organization and efficiency Students put this set up into and Baking Program. practice through hands on learning that applies basic skills in pastry knife skills and. equipment use They create basic recipes to practice these skills and gain confidence. for advancing in the program,LAP002 Breads Breakfast Pastries. Clock Hours 75 00 14 00 lecture hours 61 00 supervised lab hours. Credit hours 2 5 1 lecture credit 1 5 supervised lab credit. This course module introduces students to the science of the ingredients of pastry. and baking and the practice of creating a variety of baked goods through use of. the latest mixing techniques and cost effective production methods Students delve. deeply into baking technology in this course learning the different types of flours. sugars and yeast and how the interactions of these ingredients affect the outcome. in leavened unleavened and laminated products This course provides instruction in. classic European recipes and new ones Students learn how to make a levain or bread. starter how to take temperatures of all various elements used in bread making. how to properly mix how to produce yeast doughs using direct sponges and levain. sponges how to properly allow the breads to ferment through proofing and how. to shape and bake Students also learn about oven technology and different types of. LAP003 Sugar Confectionery, Clock Hours 37 50 14 00 lecture hours 23 50 supervised lab hours. Credit Hours 1 5 1 lecture credit 0 5 supervised lab credit. In this course module students study the chemistry of sugar at various stages of the. cooking and cooling processes Students learn how to make sugar confectioneries. such as p te de fruit fruit pastes in a variety of flavors guimauve marshmallow. pralin caramels with salted butter chocolate caramels nougats lollipops and. gummies Students also learn how to appropriately package their candies and how. to display them for sale,LAP004 Chocolate Confectionery. Clock Hours 75 00 14 00 lecture hours 61 00 supervised lab hours. Credit Hours 2 5 1 lecture credit 1 5 supervised lab credit. In this course module students study the history of chocolate learning about. the first cultivation of cocoa pods by the Aztecs to present day manufacturing of. chocolate and its worldwide distribution They learn the fundamentals of the science. of chocolate the principles of tempering and practice hand tempering high grade. chocolate couverture Students learn to produce a wide range of chocolate candies. including ganache fillings hand dipped candies molded bonbons and truffles This. class is taught using updated methods of traditional French recipes in combination. with efficient production methods including the use of an enrobing machine. LAP005 Ice Cream Sorbet, Clock Hours 37 50 14 00 lecture hours 23 50 supervised lab hours.
Credit Hours 1 5 1 lecture credit 0 5 supervised lab credit. In this course module students learn the complex theory behind the recipe formulas. for balancing sorbet and ice cream bases while using efficient production methods. They learn formulas that can be applied to any flavor of ice cream or sorbet so that. going forward they not only can reproduce the recipes learned in this course but. also can create their own flavors Students make a variety of ice creams and sorbets. as well as ice cream cakes and other frozen desserts They learn how to develop the. ideal texture of ice creams and sorbets and how to preserve flavor and texture while. extending product shelf life through use of fresh natural ingredients. last updated October 2017 The French Pastry School 2018 Course Catalog 8. L Art de la P tisserie LAP006 Plated Desserts, Clock Hours 75 00 14 00 lecture hours 61 00 supervised lab hours. The Professional Pastry Credit Hours 2 5 1 lecture credit 1 5 supervised lab credit. and Baking Program In this course module students learn how to incorporate ice creams and sorbets. into hot cold and frozen desserts fruit soups parfaits souffl s and la minute. plated desserts Students become familiar with the flavor and texture elements in. successful plated desserts They learn how to use all five senses to evaluate them. Students learn and explore classic French and modern presentations that can be. applied to creating their own plated desserts Students also learn the fundamentals. of jam and jelly making During the final phase students use all these elements to. create their own plated desserts,LAP007 Chocolate Sugar Decoration Sculpture. Clock Hours 75 00 14 00 lecture hours 61 00 supervised lab hours. Credit Hours 2 5 1 lecture credit 1 5 supervised lab credit. In this course module students are taught a variety of chocolate and sugar. decorations and sculpting techniques to produce decorations that can embellish. other desserts or artistic showpieces for display They will learn techniques such. as applying chocolate colors with a spray gun use of various types of molds and. making cut out decorations and silk screens that will be applied to showpieces. Students are introduced to various sugar techniques such as pastillage saturated. sugar pulled sugar e g ribbons and flowers blown sugar spun piped bubble. straw to create three dimensional shapes and poured sugar to create a variety of. showpieces Students will use a given theme to design and build a sugar as well as a. chocolate showpiece,LAP008 French Cakes Tarts, Clock Hours 105 00 21 00 lecture hours 84 00 supervised lab hours. Credit Hours 3 5 1 5 lecture credit 2 supervised lab credit. In this course module students learn to produce a wide variety of classic and modern. French cakes or entremets suitable for large or small scale production using the. latest assembling techniques and cost effective production methods These cakes will. be highlighted with glazes and chocolate and sugar decorations Students will utilize. updated methods of traditional French recipes using fresh ingredients Students. cakes in this course will represent a variety of textures and flavors Classic French. tarts also will be taught giving students further practice in refining their knowledge. and techniques in preparing different types of crusts doughs and fillings as well as. presenting them new opportunities for combining these elements in their cakes and. tarts repertoires,LAP009 Petits Fours Miniature Pastries. Clock Hours 75 00 14 00 lecture hours 61 00 supervised lab hours. Credit Hours 2 5 1 lecture credit 1 5 supervised lab credit. In this course module students will learn how to make individual mini French. pastries and petits fours such as the traditional clair fruit and lemon tartlettes. macarons and Madeleines This course focuses on engaging students in building. these types of pastries by using many different French pastry elements such as pastry. cream buttercream glazes cream based fillings fruit based fillings chocolate based. fillings and doughs Students also will learn how to present a beautiful display of. their petits fours that meets saleable production standards. LAP010 Celebration Cake Making Decorating, Clock Hours 75 00 14 00 lecture hours 61 00 supervised lab hours.
Credit Hours 2 5 1 lecture credit 1 5 supervised lab credit. In this course module students learn the history of celebration cakes such as the. wedding cake and how to make British and American style celebration cakes. including baking decoration and assembly work Students will bake sponge cakes. create buttercream fillings make gumpaste flowers royal icing piped decorations. 9 The French Pastry School 2018 Course Catalog last updated October 2017. and rolled fondant Students will then produce wedding and celebration cakes. incorporating all these elements from design baking and assembly to covering. and decorating Students also will make the classic French wedding cake the. Croquembouche,LAP011 Capstone Course Final Buffet, Clock Hours 24 00 1 lecture hour 23 00 supervised lab hours. Credit Hours 0 5 0 lecture credit 0 5 supervised lab credit. In this cumulative course module students work in teams to reproduce key recipes. and techniques learned in the 24 week program Under their chef instructors. supervision and with their graduate interns assistance students recreate everything. for the final Grand Buffet which will be enjoyed by them and their invitees to. the program graduation ceremony The Grand Buffet gives students additional. practice in all these areas of pastry as well as practice in large scale production. for an event that hosts approximately 400 people From pastry production to. kitchen organization set up and display students Grand Buffet provides a capstone. experience that launches students into the world of French pastry work From pastry. production to kitchen organization set up and display students grand buffet. provides a culminating experience to the 24 week program. Course Descriptions L Art du G teau, The premier 16 week 16 semester credit hands on certificate program in the art The Professional Cake. of cake baking assembling and decorating offers superb instruction superior Decorating and Baking. equipment and top quality ingredients to our students This intensive program is. designed to meet the needs of students wishing to attain a thorough foundation in. the art of cake from wedding cakes to specialty cakes to petits fours and everything. in between All courses are taught at The French Pastry School 226 W Jackson. Blvd Chicago IL, L Art du G teau program is a 16 week long one semester experience Two program. cohorts are offered per year beginning in January and August respectively By enrolling. in L Art du G teau students take all of the following courses sequentially Students. are instructed at a student to teacher ratio of 18 1 with one Graduate Intern Assistant. FPS 001 Food Service Safety Sanitation,LAG001 Baking Pastry Theory. LAG002 Cake Baking Construction,LAG003 Cake Decorating Techniques.
LAG004 Cake Business Planning,LAG005 Capstone Course Final Buffet. FPS 001 Food Service Safety Sanitation, Clock Hours 14 00 14 00 lecture hours 0 supervised lab hours. Credit Hours 1 00 1 lecture credit 0 supervised lab credit. This course module conveys the utmost importance for food professionals to provide. safe food to their customers Students learn the fundamental concepts of food safety. sanitation equipment and food delivery This is a comprehensive immersion into. all aspects of handling food safely Completing the National Restaurant Association. ServSafe Manager examination is the culminating activity of this course Students. must pass this exam in order to complete the program Those who do not pass. will have the opportunity to re take the exam Upon their successful completion. students are eligible for city and state sanitation certification. last updated October 2017 The French Pastry School 2018 Course Catalog 10. L Art du G teau LAG001 Baking Pastry Theory, Clock Hours 105 00 21 00 lecture hours 84 00 supervised lab hours. The Professional Cake Credit Hours 3 5 3 lecture credits 0 5 supervised lab credits. Decorating and Baking This course takes students through the technology and science of the ingredients of pastry. Students learn the differences between various dairy products and eggs the different types. Program of flours and sugars and how the interactions of ingredients affect the outcome Students. learn basic skills and modeling petits fours and party favors as well as the historical. development of celebration cakes Students immerse themselves in the history of French. pastry and cake making the development of palate the hierarchy of a kitchen and an. exploration of the wide variety of settings where graduates can use their craft. LAG002 Cake Baking Construction, Clock Hours 125 00 59 00 lecture hours 66 supervised lab hours. Credit Hours 6 4 lecture credits 2 supervised lab credits. This course covers all aspects of wedding celebration and specialty cake baking. constructing and assembling Recipe creations with taste and texture profile. methods are covered in depth Students learn a variety of doughs and fillings the. art of cake architecture European classic recipes cutting edge creations current. trends and sculpted cake methods All this gives students a solid foundation. necessary to create their own unique cake designs Efficient production methods. are taught and students will use these techniques to produce their own designs. LAG003 Cake Decorating Techniques, Clock Hours 150 00 30 00 lecture hours 120 supervised lab hours.
Credit Hours 5 2 lecture credits 3 supervised lab credits. In this course students learn a wide variety of cake decorating techniques including. elaborate gumpaste work detailed piping techniques French buttercream frosting. making rolled fondant from scratch and rolled fondant cake covering chocolate. decorations specifically tailored for cakes pastillage and pressed sugar accents. pulled and blown sugar flowers and ribbons mold making methods airbrushing. skills figurine modeling and 3 D sculpted cakes,LAG004 Cake Business Planning. Clock Hours 14 00 14 00 lecture hours 0 supervised lab hours. Credit Hours 1 1 lecture credit 0 supervised lab credits. This course provides in depth lecture focusing on critical information needed to. operate a successful wedding cake business such as pricing customer consultation. cake portions design packaging and delivery logistics Career counseling and. personal attention to each student s career goals are provided. LAG005 Capstone Course Final Buffet, Clock Hours 25 00 0 lecture hour 25 supervised lab hours. Credit Hours 0 5 0 lecture credits 0 5 supervised lab credits. In this cumulative course students work in teams to reproduce all recipes and. techniques learned in the 16 week program Under their Chef Instructors and. Graduate Interns guidance students recreate everything for the final Grand. Buffet which is enjoyed by them and their invitees to the graduation ceremony. The Grand Buffet gives students additional practice in all areas of cake art From. petits fours and cake production to kitchen organization cake template design. to executing the final decorated piece set up and display students grand buffet. provides a culminating experience to the 16 week program. The French Pastry School s L Art du G teau clock hours are converted to credits. through the City Colleges of Chicago One lecture credit is equal to 800 minutes. of instruction and one lab credit is equal to 1600 minutes of instruction This. conversion is utilized for both academic and financial aid purposes The lecture to. lab ratio is 1 2 for most courses given the emphasis on hands on training All hours. are supervised by a French Pastry School Chef Instructor. 11 The French Pastry School 2018 Course Catalog last updated October 2017. For each course in our full time programs the method of instruction and evaluation. is as follows,Method of Instruction,and Evaluation. Method of Instruction, Students will be required to complete the following activities. 1 Attend demonstrations and lectures every day, 2 Participate in all hands on activity including replicating the recipes and.
techniques demonstrated by the chef instructor, 3 Complete the bi monthly journal self evaluation assignment The bi monthly. journal allows the student to reflect on their progress with regard to practice of. pastry techniques and recipes as well as reflection on their growing professionalism. 4 Complete and pass all practical and written exams. Methods of Evaluation,Grade Ratios,L Art de la P tisserie. 15 Written Exams Multiple choice and short answer, Exam items are drawn from content taught through the textbook. chef instructor lectures and chef instructor demonstrations There. are four written exams, 50 Practical Exam Individual preparation of signature course module. products over a three day period toward the end of the course module. Students are graded on taste texture presentation appearance. organization and team work in each exam Four practical. examinations are administered, 25 Participation Evaluation Cumulative participation grades.
Students receive these grades during one on one verbal evaluations. with their chef instructor throughout the program The chef. identifies the knowledge skill and attitudinal learning outcomes. that students are demonstrating successfully as well as those that are. relative weaknesses The grade reflects students organization team. work and product scale 1 10 with 10 being the highest score. 10 Journal Self Evaluation, Students are required to write four short self evaluations They are. graded on the effort and thought put in to evaluating their own. progress They receive a grade from 1 15 with 15 being the highest. Written exams are mandatory and can only be rescheduled with prior. consent or written medical certificate,L Art du G teau. 40 Weekly Skill Proficiencies, Students will prepare an assigned product individually at a weekly. skills evaluation They are graded on technique appearance. presentation organization and attitude for each evaluation. 25 Verbal Evaluation, Students receive these grades during one on one verbal evaluations. with their chef instructor during the program The chef identifies the. last updated October 2017 The French Pastry School 2018 Course Catalog 12. knowledge skill and attitudinal learning outcomes that students. are demonstrating successfully as well as those that are relative. Method of Instruction weaknesses The grade reflects students organization attitude. teamwork and product scale 1 10 with 10 being the highest score. and Evaluation 5 Team Final Project, Students will design and create a birthday cake with a teammate within.
assigned parameters They will be graded on technique appearance. presentation including originality of design organization and. 20 Individual Final Project, Students individually will design and create a wedding cake within. assigned parameters They will be graded on a set of criteria discussed. when receiving the assignment based on the nature of the actual. theme plus color shape and balance in design planning and time. management placement and neatness of design and decorations and. overall organization,10 Journal Self Evaluation, Students are required to write four short self evaluations during. the program They are graded on the effort and thought put in to. evaluating their own progress Students receive a grade from 1 15. with 15 being the highest on each, Additionally for L Art de la P tisserie and L Art du G teau. Mandatory Assignments, You must pass and or possess a ServSafe Manager Sanitation Certificate. You must submit two passing Stage Journals, You must submit a passing Resume Thank You Note and Cover Letter.
and all Career Services worksheets, You must complete four passing Production Assignments. 1 5 hours night, Homework is an essential component of your program It is designed to. guide you in deepening your knowledge base planning for your upcoming. daily classwork pacing your prep load developing your professional. artifacts and reflecting upon your program experiences. Homework assignments include but are not limited to. Reading through recipes for the next day s class, Creating scaling labels for these recipes ingredients. Self Evaluations 10 of your program grade, Career Services worksheets required for program completion. It is assumed you will arrive to each class with the assigned homework completed. In class assignments and discussions will build upon the previous evening s. In addition to grades given Chef Instructors hold individual conferences with. their students every other week to discuss their progress and potential areas of. improvement, Written and practical exams are mandatory and can only be rescheduled with prior.
consent or written medical certificate, 13 The French Pastry School 2018 Course Catalog last updated October 2017. Student Conduct, Students and Instructors must maintain at all times an environment of mutual. respect and a professional demeanor The French Pastry School strictly observes a. zero tolerance for harassment or discrimination of any kind and reserves the right. to remove disruptive or abusive students Any individual behavior that hampers. the successful delivery of instructional services will be grounds for expulsion from. the program Such conduct includes but is not limited to habitual interpersonal. conflict hoarding supplies tools or workspace obscene language or gestures. disruptive classroom demeanor uncooperative classroom demeanor refusal to. follow instructions and procedures unsolicited interference in the work of others. unwelcome and or persistent personal violations of privacy name calling and any. conduct that undermines the efficiency and success of student teams and the class. collective Further details can be found in the Student Handbook and Enrollment. On graduation day each student will receive a certificate If the student has completed Criteria for the. their course of study and achieved a minimum grade of C they will be awarded a. Certificate of Completion from The French Pastry School. Issuance of Certificates, Students with delinquent accounts students with insufficient grades and or students. that have not completed their course of study will not officially graduate but will. receive a Certificate of Attendance from The French Pastry School Once a student. has satisfied their debt and or achieved a completing grade The French Pastry School. will mail a Certificate of Completion to the mailing address on file for that student. The French Pastry School must receive a written request for all replacement. certificates The following information should be included in the request. Current and all former names,Social Security number. Current mailing address and phone number,Approximate dates of attendance.
The number of copies required, A complete name and address of where the transcript should be sent. Appropriate fees detailed below, last updated October 2017 The French Pastry School 2018 Course Catalog 14.


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