Welcome to our all new Baking and Pastry Arts program,  Due to popular demand, we now are introducing our week long culinary Baking program at our Highgate Campus. 

This program is for students just interested in Baking.
Areas to be covered in our extensive new Pastry Arts curriculum are:

  Wilton Cake Decorating Methods including Wedding Cakes
  Pate Choux and Éclairs
  Pies and Fillings
  Flavored Cakes & Jelly Rolls, Crème logs
  Breads including Dark Breads, Sour Dough, Dinner Rolls, 
  French Bread, Flavored Breads, Sweet Rolls
  Breakfast items, English Muffins, Danish,
  Puff Pastry, Turnovers
  Chocolate Artistry
  Puddings & Dessert Creams, Custards
  Biscuits and Muffins
  Truffles and Cookies
  Croissants, Meringue
  Flavored Mousses
  Baked Alaska, Crème Brulee,
  Plated Desserts and Decorating plates

Students will learn baking techniques with our Pastry Chef and Chef Kelly.Bakeshop terminology, basic to advanced skills will be presented along with theory of Baking.  Students will learn how to use a pastry bag, rolling pin skills, understanding baking temperatures, using bakeshop tools, and candied flowers as well as icing flowers.

Each student will receive a professional bakers kit with all the necessary tools to be successful in the Bakeshop. Baker Uniform, along with attire from the Kids Culinary Academy of Vermont.  Residential Campers will have the opportunity to spend some time in the gardens and learn organic gardening and how it relates to the kitchen.  Field Excursions include a visit to Montreal Canada to visit some French Bakeshops and taste some delicious French Pastries.  Visit the famous street farmers market in Old Montreal.