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Introduction to Pastry & Baking Intensive

Master the fundamentals of pastry and baking in this immersive 12-session course, where you'll create everything from classic French eclairs to rich Black Forest cake. Whether you're a beginner or an aspiring baker, this hands-on program will give you the skills and confidence to craft stunning pastries like a pro!

  • Beginner
  • Small class sizes
  • 18 and older
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  • Brookfield Place, New York, NY
  • 72 hours over 12 sessions

Express Checkout – $2,400

Mon. Jan 4, 2027, 4pm ET (12 sessions)


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Start Dates (1) $2,400/person

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  • Mon, Jan 04 at 4:00pm - 10:00pm
  • Mon, Jan 11 at 4:00pm - 10:00pm
  • Mon, Jan 25 at 4:00pm - 10:00pm
  • Mon, Feb 01 at 4:00pm - 10:00pm
  • Mon, Feb 08 at 4:00pm - 10:00pm
  • Mon, Feb 22 at 4:00pm - 10:00pm
  • Mon, Mar 01 at 4:00pm - 10:00pm
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  • Mon, Mar 15 at 4:00pm - 10:00pm
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  • Mon, Apr 05 at 4:00pm - 10:00pm
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Class Description

Description

Learn the basic techniques of pastry and baking in this 12-session class. The course familiarizes students with the recipes and concepts used by professional bakers and pastry chefs, which form the basis of every competent baker's repertoire. The program investigates a broad range of pastries - both classic and modern - to provide a full understanding of all baking categories.

Lesson 1: Quick Breads

  • Zucchini loaves; chai honey scones and banana nut muffins
Lesson 2: Yeasted Breads
  • One-step French bread: large and small batches; shaping boules; dinner rolls and fougasse
Lesson 3: Pate a Choux
  • Eclairs; gougères; choux au craquelin; French crullers
Lesson 4: Pies Made with Pate Brisee
  • Double crusted apple pie; plum and ginger galette; pecan pie
Lesson 5: Pate Sucree Tarts & Cheesecake
  • Fruit tarts with pastry cream; dark chocolate and hazelnut tarts and cheesecake with graham cracker crust
Lesson 6: Fruit Desserts
  • Peach cobbler; poached pears with crème anglaise; citrus pound cake and mixed berry pavlova
Lesson 7: Puff Pastry & Cookies
  • Quick puff pastry; traditional puff pastry; chocolate cherry biscotti; chocolate chip cookies; checkerboard and pinwheel cookies; raspberry linzer; chocolate crinkle and supernatural brownies
Lesson 8: Baking Puff Pastry
  • Pailettes; smoked salmon mille-feuille; palmiers and frangipane apple tart
Lesson 9: Custards & Mousses
  • Vanilla bean crème brûlée; panna cotta with fresh berries; chocolate mousse; brioche bread pudding
Lesson 10: Egg Foam Cakes
  • Angel food; chiffon cake with strawberries and whipped cream and chocolate roulade with chocolate ganache
Lesson 11: Layer Cakes
  • Lemon raspberry cake and black forest cake
Lesson 12: Desserts Around the World
  • Madeleine (France); tiramisu (Italy); baklava (Turkey) and brigadeiros (Brazil)

School Notes:  

Important: If you have registered any guests without a first and last name when booking, please email [email protected] with all guest first and last names so that they can be cleared for security.

Please note that a valid ID is required for entry into ICE's building.

Upon arrival to 225 Liberty Street, proceed to the security desk on the 2nd floor located next to Hudson Eats to check in.

If this is your first time visiting ICE, you may want to leave yourself 30 minutes to find your way to our lobby at 225 Liberty Street.

We will begin checking guests in 15 minutes before the class start time. Please note that classes will enjoy the menu at the end of class. While a snack platter is offered in both morning and evening classes, you may want to consider a light snack before joining us for class. Additionally, for those enrolled in a pastry or knife skills class, a meal is not planned so we recommend bringing a snack. Class menus subject to change.

Refund Policy

CANCELLATION/REFUND POLICY

To register for any class, payment in full is required at the time of registration. Two weeks withdrawal notice is required for a refund (excluding gift certificates); but please note a transaction fee will be deducted from the refund for each and every class seat registration that is canceled by the registrant/student based on the following scale: 

classes up to $125 will incur a $20 fee 

classes in the $126-$350 range will have a $30 fee

classes valued over $351 will incur a $50 fee.

When a class is dropped 3-13 days prior to the start date, only school class credit will be issued, and the corresponding transaction fee will be deducted (see above).

Rescheduling a class still entails a cancellation and, therefore, a transaction fee will still be charged to customers.

There are no refunds or school credit issued when fewer than 48-hour notice from the class start date is given.

Students must attend the first class in a series. Students may make up missed classes in any Techniques series or Wine Essentials course without charge after attending the first lesson. Techniques make-up classes are available on a limited basis and must be arranged with ICE’s Guest Relations Manager. All make-up classes are subject to availability. Missed make-up classes cannot be rescheduled.

Gift certificates are not refundable, but may be transferred to another person.

Cancellation and Other Policies

The Institute of Culinary Education reserves the right to cancel any class that fails to attract sufficient enrollment. In case of cancellation, all students will be notified and a full refund will be given. Students traveling to ICE from outside the New York metropolitan area should confirm their class registration(s) before finalizing travel arrangements. In order to minimize class interruptions, ICE maintains the right to deny student registration and/or entrance if more than 10 minutes late.

In any event where a customer wants to cancel their enrollment and is eligible for a full refund, a 5% processing fee will be deducted from the refund amount.


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The Institute of Culinary Education

Since its founding in 1975, The Institute of Culinary Education has been a recognized leader in the field of culinary and hospitality education. With campuses in New York City and Los Angeles as well as comprehensive online training options, students can earn diplomas, degrees or certificates in a wide variety of disciplines. Having locations in two of America’s culinary capitals puts ICE at the heart of the industry. We play host to some of the great culinary thought leaders of our time and put students in a position to launch their careers in some of America’s best restaurants. ICE is committed to helping the next generation of culinary professionals find their culinary voice.

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