Patisserie Gros Bonnet
The PATISSERIE program is a Hawaii based in-depth course for the thorough understanding, classical preparation and elegant presentation of a wide variety of baked goods, pastries and desserts. This course is designed to provide training for those interested in becoming a professional Baker/Pastry Chef.
Graduates are prepared for entry level positions in the Bakery and Patisserie fields as; Pastry Chef, Baker, Assistant Pastry Chef, Assistant Baker.
A diploma will be issued to students successfully completing this course (900 Class Hours).
Average class size - 10 students. Normal time for completion: DAY /AFTERNOON - 47 weeks.
What You Learn at Patisserie Gros Bonnet Courses in Hawaii
An introduction to the classical preparation and elegant presentation of a wide variety of baked goods, pastries and desserts. (250 hours)
Gateaus, Cakes and Frostings:
Preparation of a wide variety of cakes, starting from the most basic to advanced. (100 hours)
Pastries, Pies and Cookies:
Students will prepare a variety of French pastries, pies and cookies. (100 hours)
Dessert plating & Ice cream and Sorbets:
Students shall learn the proper techniques for hot and cold plated desserts. Students will also learn how to prepare ice cream and sorbets. (100 hours)
Students will prepare various assortments of candies from truffles, caramels, fudges, toffees, brittles, molded bon-bons and chocolate showpieces. (150 hours)
Sugar Art and Competition Preparation:
Students will execute sugar pulling, blowing, casting, pastillage and royal icing. Students will prepare for their final practical exam on a competition standard. (200 hours)
Patisserie Gros Bonnet Hawaii Facilities
All kitchen work will be held in the Institute's Culinary Annexes in Hawaii, located at the corners of S. King Street and Kalakaua Avenue and on S. Beretania St. The kitchens, constructed specifically for the Institute's Culinary and Patisserie programs, are industry standard training facilities, including a complete commercial kitchen, bakery, patisserie, dining areas and classrooms. In order to insure individualized instruction and personalized attention, all kitchens and classrooms are designed for limited enrollment.
Equipment is all new industry standard and commercial grade, and includes; 6 burner 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 tables and chairs. The Kitchen is 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, 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;
- Chefs Whites - including jacket, apron, pants and chef's hat (2 sets).
- Professional tool set with case.
- All food supplies necessary for the preparation of program content.