Back in the Saddle. I Mean, Bakeshop.

After three weeks off I’m finally back at school and starting my second semester here at the CIA. From noon to four p.m. every day (a much more leisurely schedule than we usually have here) I am in the Baking Techniques bakeshop with half of my group. The other half has the bakeshop all to themselves from five to nine p.m. We overlap for an hour of lecture between four and five. The advantages of having our 16-person group divided into two groups are that each baker gets to have his/her own table to work on instead of having to share space, and even more importantly, lots of one-on-one supervision from Chef.

Today we kept it simple, doing the kind of baking I can do with my eyes closed after having worked for almost a year in a coffeehouse. We baked pound cake to practice the creaming method and corn muffins to practice the blending method. Very straightforward in both cases, but of course little quirks in the baking process did alter people’s results. One edge of my pound cake was a little too dark because it was too close to the sides of the oven. Other people oversoftened their butter or scaled wrong or undermixed or overmixed. My corn muffins needed about 20 more seconds in the oven. One student entirely forgot the sugar. But this is why we are students after all.

I am excited for tomorrow, since it is totally uncharted territory for me. Sponge cake (or genoise if you like French, which chefs seem to an awful lot) and spritz cookies! The name always makes me think there should be “spritzing” involved in the procedure, but I don’t see any spritzing in the recipe.

Browse Baking and Pastry Arts Schools & Colleges

Refine School Matches
Hide filters
  • SUBJECT Clear All

    See More

  • DEGREE

    See More

  • PROGRAM TYPE

  • START TIME

    LOCATION
    Please enter valid US or Canada Zip.
            Results open in new window

            Searching Searching ...

            Matching School Ads
            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            5 Program(s) Found
            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
            Show more [+]
            1 Program(s) Found
            Baker College - Ground , Clinton Township

            Baker College is the largest independent college in Michigan with the most focused approach to education and training available. Our mission is to prepare you for meaningful employment.

            5 Program(s) Found
            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
            Show more [+]
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            2 Program(s) Found
            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
            • Ranked the 13th  Best College for Veterans in 2015 by U.S. News and World Report.
            • A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
            • Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
            • Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.
            Show more [+]
            2 Program(s) Found
            • Designated as a 2015 Military Friendly School by Victory Media.
            • A private post-secondary institution of higher education serving south-central Pennsylvania and northern Maryland since 1967.
            • Offers associate degrees in specialized business and specialized technology, as well as programs leading to professional certifications and diplomas.
            • Gives each student their own career services specialist who helps keep them focused on their goals.
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            Show more [+]
            • Accredited
            • Accelerated Programs
            • Financial Aid
            2 Program(s) Found
            • Culinary Arts program includes the 3-week Farm To Table® Experience, where students gain a direct, in-depth look at where food comes from.
            • Numerous scholarship opportunities and financial aid are available to students who qualify.
            • Accreditation from the Accrediting Council for Continuing Education and Training (ACCET), and the Council on Occupational Education (COE).
            • 2 campuses located in Boulder, Colorado and Austin, Texas.
            Show more [+]
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid