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Founded in 1946, The Culinary Institute of America is anindependent, not-for-profit college offering bachelor's andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in culinary arts and wine and beveragestudies. A network of more than 45,000 alumni has helped the CIAearn its reputation as the world's premier culinary college.The CIA, which also offers courses for professionals and foodenthusiasts, as well as consulting services for the foodservice andhospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.
| Career Opportunities for baking and pastry professionals | |
| Ingredient Identification | |
| Equipment Identification | |
| Advanced Baking Principles | |
| Food and kitchen safety | |
| Baking formulas and bakers' percentages | |
| Beginner yeast breads and rolls | |
| Advanced yeast breads and rolls | |
| Pastry doughs and batters | |
| Quick breads and cakes | |
| Cookies | |
| Custards, creams, mousses, and soufflés | |
| Icings, glazes, and sauces | |
| Frozen Desserts | |
| Pies, tarts, and fruit desserts | |
| Filled and assembled cakes and tortes | |
| Breakfast Pastries | |
| Individual pastries | |
| Savory baking | |
| Plated desserts | |
| Chocolates and confections | |
| Décor | |
| Wedding and specialty cakes | |
| Table of Contents provided by Publisher. All Rights Reserved. |
The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.
The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.
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