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.

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            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.
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            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.

            1 Program(s) Found
            • Ranked among the Best Online Bachelor’s Programs in 2015 by U.S. News and World Report.
            • Lets undergrad students try classes before paying any tuition.
            • Has an average class sizes of 18 for undergraduate and 13 for graduate-level courses.
            • Offers numerous scholarship opportunities that can help students save up to $750 per term on their tuition.
            • Tends to educate degree-seeking online and campus-based students who are adult learners with families and students who work while pursuing higher education.
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            • 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.
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            Salter College , West Boylston
            • Offers training programs in preparation for professional careers in business, health care, and computers.
            • Provides associate and certificate programs in medical assisting, massage therapy, culinary arts, and more.
            • Places students in externships to gain real world experience before completing their respective program.
            • Accredited by the Accrediting Council for Independent Colleges and Schools (ACICS).
            • 2 campuses in Chicopee and West Boylston, Massachusetts.
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            • Hands-on culinary education with focused attention on each student
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            L'Ecole Culinaire , Saint Louis
            • Offers educational opportunities for the aspiring, career-minded chef.
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            • Has a student-run food truck that tours around St. Louis.
            • All campuses have a public restaurant where food is prepared and served by students.
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            • Flexible Scheduling
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