Pastry Course at Tante Marie's

Six-Month PASTRY COURSE

The Six-Month Part-Time Pastry Course is designed for people who know they love to bake and are considering making a career change but who can continue to work full-time while they are attending cooking school. This Course teaches the principles and techniques of making French and American breads, pastries, and desserts. It provides the foundation on which to build a career as a pastry cook or chef. Graduates from the Six-Month Part-Time Pastry Course are working as cooks in bakeries, hotels, and restaurants; running successful bakeries and specialty pastry and wedding cake businesses. The students attend class Monday and Wednesday evenings from 6 to 10 p.m. and every other Saturday from 8 a.m. to 4 p.m. In this 22-week Course, the students (no more than 16) cook under the direction of the chef/instructor. In addition, there are demonstrations of important techniques throughout the Course, often by guest instructors. The Curriculum The cirriculum includes Tarts and Pies; American and European Cakes and cake Decorating; Chocolate and Caramel Work; Candies and Confections; Mousses; Custards; Meringues; Hot and Cold Souffles; Frozen Desserts; Rustic Breads from Starters; Puff Pastry; Croissants; Danish Pastries; and Wedding Cakes. The Chef/Instructor The Chef/Instructor of this Course is Christa Resing. After a long career as a television producer specializing in food shows, Christa continued pursuing her love of food by attending and graduating from the Six-Month Full-Time Course at Tante Marie's. She has trained at Insalata’s in San Anselmo and Patisserie Philippe in San Francisco. She is an inspirational teacher. Externships At the conclusion of this Course, the students who qualify and have the time are given the option of learning production in a Bay Area pastry shop, hotel, or restaurant through a three-week full-time Externship. Externs may go to bakeries such as: Patisserie Philippe; Noe Valley Bakery; and Tartine. This Course usually starts in the beginning of October and April. The cost for this Course is $10,500, not including the cost of pastry tools, textbook, and uniforms. In order to be considered for this Course, prospective students must exhibit a sincere interest in baking and pastry as well as a willingness to work hard. Call 415.788.6699 for an interview and application procedures. back to top

Six-Month PASTRY COURSE

Students from the Six-Month Part-Time Pastry Course

The Six-Month Part-Time Pastry Course is designed for people who know they love to bake and are considering making a career change but who can continue to work full-time while they are attending cooking school. This Course teaches the principles and techniques of making French and American breads, pastries, and desserts. It provides the foundation on which to build a career as a pastry cook or chef.

Graduates from the Six-Month Part-Time Pastry Course are working as cooks in bakeries, hotels, and restaurants; running successful bakeries and specialty pastry and wedding cake businesses.

The students attend class Monday and Wednesday evenings from 6 to 10 p.m. and every other Saturday from 8 a.m. to 4 p.m. In this 22-week Course, the students (no more than 16) cook under the direction of the chef/instructor. In addition, there are demonstrations of important techniques throughout the Course, often by guest instructors.

The Curriculum
The cirriculum includes Tarts and Pies; American and European Cakes and cake Decorating; Chocolate and Caramel Work; Candies and Confections; Mousses; Custards; Meringues; Hot and Cold Souffles; Frozen Desserts; Rustic Breads from Starters; Puff Pastry; Croissants; Danish Pastries; and Wedding Cakes.

The Chef/Instructor
The Chef/Instructor of this Course is Christa Resing. After a long career as a television producer specializing in food shows, Christa continued pursuing her love of food by attending and graduating from the Six-Month Full-Time Course at Tante Marie's. She has trained at Insalata’s in San Anselmo and Patisserie Philippe in San Francisco. She is an inspirational teacher.

Externships
At the conclusion of this Course, the students who qualify and have the time are given the option of learning production in a Bay Area pastry shop, hotel, or restaurant through a three-week full-time Externship. Externs may go to bakeries such as: Patisserie Philippe; Noe Valley Bakery; and Tartine.

This Course usually starts in the beginning of October and April. The cost for this Course is $10,500, not including the cost of pastry tools, textbook, and uniforms. In order to be considered for this Course, prospective students must exhibit a sincere interest in baking and pastry as well as a willingness to work hard.

Call 415.788.6699 for an interview and application procedures.