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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            Baking & Pastry (AS)
            • Program areas include Culinary Arts, Culinary Management, and more
            • Students are taught cooking styles from around the globe, including Classical European, Asian, and Latin cuisine
            • Curriculum designed to prepare students for a career as a chef, with course topics that include Culinary Techniques, Management by Menu, and Nutrition
            • Alumni have appeared in reality competition shows such as Top Chef
            • Flexible Scheduling
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            Professional Pastry Arts
            • 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
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            Pastry & Baking Arts
            • 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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            • Flexible Scheduling
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            Cooking & Catering
            • Provides students the opportunity to train at home in their spare time to get their high school diploma, train for a new career, or enhance current skills.
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            • Member of the United States Distance Learning Association (USDLA), the Canadian Network for Innovation in Education (CNIE), and the International Council for Open and Distance Education (ICDE).
            • Features a fully flexible schedule with no classes to attend, leaving the study pace up to the student.
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