Croissants, Danish and more: If you love them, now learn how to make them.
Professional chefs eager to improve their skills in the competitive business of baking and pastry will welcome the addition of eight new classes offered by The Culinary Institute of America, San Antonio. The classes are presented as part of the professional development program.
Award-winning master baker, Alain Dubernard, will teach the the classes. He is baking and pastry arts department chair at the CIA San Antonio, and also has served as associate dean for baking and pastry at the CIA’s main campus in Hyde Park, NY.
“From fundamental baking classes to the latest pastry trends, our specialized CIA courses are designed for culinarians, bakers, and pastry chefs alike,” said David P. Kellaway, managing director of the San Antonio campus.
“These in-depth knowledge courses will raise the bar on your career possibilities, and you’ll keep customers returning with luscious desserts, high-end pastries, signature confections, and fresh breads.”
The curriculum offers the following classes in pastry: Custards and Creams; Frozen and Chilled Desserts; Gelato, Sorbet and Ice Cream; Laminated Doughs: Danish, Croissants and Puff Pastry; Modern Plated Desserts and Sweet and Savory Tarts. For the baking field, the college will offer Fundamental Baking Techniques.
These courses are based on the baking and pastry curriculum the college has been teaching at its Hyde Park campus for decades. Core studies include basic baking techniques, advanced pastry methods, chocolate and candy production, and the science of bread baking. Lectures, demonstrations, and hands-on applications round out each program.
Dubernard joined the college’s faculty in 2004, teaching Restaurant & Production Desserts and Individual & Production Pastries to baking and pastry arts majors pursuing bachelor’s and associate degrees at the CIA.
Before coming to the college, he held prestigious positions at high-profile establishments in Mexico City, Paris, and London. He’s a Certified Master Baker (CMB) and Certified Hospitality Educator (CHE), and the author of the book “Tortas y Tartas en la Cocina.” Dubernard also manages the day-to-day administration and operations of the CIA Bakery Café at the Pearl Brewery campus.