Bread & Pastry
Pastry Creams and Fillings
Pastry creams, custards, ganaches, and the fillings that make a finished pastry sing. Foundations through advanced applications.
Duration
9weeks
Classes
15
Total Hours
180
Tuition
$8,000 – $10,000
Reserve your seat
Rolling monthly cohorts of six. Hold your seat with a deposit — talk to us before you commit.
$500 deposit · Payment plans
When it runs
Rolling enrollment — new cohorts start each month. Your welcome call will lock in your specific start date based on partner-kitchen availability.
Where you’ll train
Inside a working Breadfruit-certified partner kitchen in your area. Real production environment, real service hours, real chef instruction.
Who teaches you
The partner chef who runs the place, or their certified lead instructor. Someone who cooks for a living — not a classroom teacher.
Time commitment
Roughly 20 hours per week — typically 5 hours per day, 4 days a week. Day or evening schedule, set during onboarding to fit your life.
Class size
Six students per cohort. Small enough that the chef knows your hands.
Who it’s for
Career-builders, career-switchers, and serious home cooks alike. No prerequisites. No GED required. We meet you where your hands are.
What it includes
All ingredients and materials. A starter set of essential tools. A Breadfruit Academy Certificate of Completion. Access to job placement through Breadfruit Connect on graduation.
Paying for it
Three- and six-month payment plans available. Scholarships and sliding scale for working cooks — ask on your welcome call. No tuition is due before your first day.
Week 1
Foundations
- Class 1 Course Overview and Essential Terminology
- Class 2 Kitchen Safety and Equipment Readiness
Week 2
The Magic of Pastry Creams
- Class 3 Classic Vanilla Pastry Cream
- Class 4 Applications in Classic Desserts
Week 3
Curds and Their Tangy Goodness
- Class 5 Making the Perfect Lemon Curd
- Class 6 Elevating Desserts with Lemon Tarts
Week 4
Decadent Mousses
- Class 7 Crafting a Classic Chocolate Mousse
- Class 8 Exploring Fruit and Flavor Varieties
Week 5
The Elegance of Ganache and Chocolate Work
- Class 9 Rich and Smooth Chocolate Ganache
- Class 10 Mastering the Art of Tempered Chocolate
Week 6
The Beauty of Glazes
- Class 11 Glossy Mirror Glazes
- Class 12 Basic and Fruit Glazes
Week 7
Sweet Syrups and Soaking Liquids
- Class 13 Flavored Simple Syrups
- Class 14 Specialty Syrups and Their Applications
Week 8
Culminating Projects and Review
- Class 15 Final Collaborative Project and Course Review
Week 9
Foundations
- ·A Breadfruit Academy Certificate of Completion — signed by your instructor.
- ·Skills you can use Monday — not classroom theory.
- ·A portfolio of work you produced during the program.
- ·Job placement access through Breadfruit Connect — the hiring marketplace for graduates.
- ·A reference from the chef who taught you. Real, named, and reachable.
Loading what graduates have to say…