Programs
Airline - Travel Agency | Hotel Management | Culinary Arts | Patisserie | Visitor Industry Management
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The PATISSERIE program offered by the Travel Institute of the Pacific, through our Culinary Arts division (Gros Bonnet ) is an in-depth course for the thorough understanding, classical preparation and elegant presentation of a wide variety of baked goods, pastries and desserts. From a full knowledge of the classics and a respect for tradition to the expansion of recipes and techniques in keeping with current trends, this course is designed to provide training for those interested in becoming a professional Pastry Chef. The seven month program combines classroom lecture, repeated hands-on preparation and observation. Students will master the proper blending of ingredients, use of pastry equipment, alternate presentations, ingredient substitutions and professional techniques to produce professional results. Upon successful completion of the program, the students will be able to apply their skills and knowledge to successfully obtain employment and perform the skills required of a Pastry Chef. Through written exams, classroom participation and demonstration, students will be able to demonstrate their competency in the following skills groupings; 1. Understand the baking process as well as fundamental techniques and procedures. 2. Become familiar with pastry ingredients and equipment including quality determination, usage, storage and origin. 3. Demonstrate station organization with emphasis on “mis-en-place” and coordination resulting in prompt, efficient production and service. 4. Learn to follow a written formula, measure ingredients precisely and combine them accurately in the bakeshop. 5. Apply with accuracy, computational skills in food preparation and the conversion of recipes. 6. Master the fundamental mixing methods of beating, blending, creaming, cutting, folding, kneading, sifting, stirring and whipping. 7. Maintain the work area in accordance with standards of safety and sanitation while demonstrating the proper use and care of the equipment and supplies. 8. Learn to classify ingredients by their function; tougheners, tenderizers, moisteners, driers, leaveners and flavorings. 9. Perfect plate presentations utilizing sprayed and piped chocolate, sauce painting, stencils and caramelized sugar ornaments.
FACILITIES and STUDENT SUPPLIES All kitchen work will be held in the Institute’s Culinary Annex, located at 1431 S. Beretania Street and at 1427 Kalakaua Avenue, on the corners of S. King Street and Kalakaua Avenue. The kitchens, designed and built specifically for the Institute’s Culinary program, are industry standard training facilities, including a complete commercial kitchen, Garde Manger, Bakery, Patisserie, Classroom and dining areas. The kitchens are designed to maximize student work area within the environment of a commercial kitchen and will accommodate a class of 10 students +Chef. Equipment is all new, industry standard, commercial grade and includes; ranges and full size griddle with presentation and demonstration counter, commercial ovens, 3 compartment sinks, prep, hand and mop sinks, stainless steel work stations, stainless steel prep tables, dishwashing equipment, dry storage, general storage, stainless steel racks and shelving, dining table and chairs. The Kitchens are completely stocked with all the necessary pots, pans, utensils, tableware, and general supplies needed to maintain a commercial kitchen, bakery and dining facility. In addition to the commercial kitchens and program specific supplies and resources, students will utilize the existing facilities of the Institute, including classrooms, student lounge, administrative services and facilities, computer center, audio visual equipment and program specific videos. Students are provided with a textbook and binder of course handouts and program recipes, in addition to the following supplies; Chef Whites - including jacket, apron, pants and chef’s hat (2 sets).
SCHEDULE Weeks 1 -10: Classes meet Monday - Friday, from 9:00am - 2:00pm. Classes are scheduled to start on the following dates;
PAT0904: 03/30/09 - 12/11/09 (06/08/09) PAT0906: 06/22/08 – 03/26/10 (09/07/09)
FINANCIAL AID Federal Financial Aid, including Federal PELL Grants and Direct Federal Student Loans, is available to Qualified applicants. Contact the Institute’s Financial Aid Office for further information and application assistance. COURSE FEES TOTAL: 12,573.00
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Patisserie