Course Outcomes:
- Use the appropriate kitchen tools, appliances, and kitchenware to make plant-based pastries and confections.
- Prepare plant-based pastries and confections.
- Explain the chemical reactions that occur in making plant-based pastries.
- Identify the properties of various plant-based ingredients.
- Combine high-fat plant-based ingredients in creamy frozen desserts.
- Select ingredients to enhance flavor and add texture dimensions to their plant-based desserts.
- Apply pastry techniques specific to raw desserts.
- Exhibit dry and liquid ingredient measuring and conversion skills.
Meet Your Escoffier Chef Instructor
Chef Sarah Jardine, known for her leadership and creativity, quickly rose to the role of executive chef at JW Marriott Austin’s restaurant, Corner. She has also served as the executive chef at Via Toscana in Louisville, Colorado.
She later became a private chef in Colorado, creating custom dining experiences for high-profile clients including politicians and celebrities.
Now, with experience across California, Texas, and Colorado, she brings diverse expertise to her role as a Chef Instructor, where she focuses on cultivating a hospitality-driven culture and a mindset of continuous growth.
Enrollment & Course FAQs
Is this course considered a vegan cooking class?
No, this course is not considered a vegan cooking class. This course is primarily a plant-based cooking class that focuses on how to create plant-based recipes for pastries and desserts. While it covers techniques that may be useful for vegan baking, it’s not strictly a vegan cooking class. Instead, it emphasizes the versatility of plant-based ingredients and methods.
What types of plant-based desserts will I learn to make in this course?
The course covers a wide range of plant-based desserts, including frozen treats, fruit-based and raw options, cookies, bars, confections, quick breads, pies, tarts, puff pastry, ice cream, and sorbet. While the focus is on plant-based dessert recipes and techniques, these methods may lend themselves to vegan dessert recipes.
What is the duration of the Foundations of Plant-Based Pastry 1 course, and how many credits will I earn?
The course runs for 6 weeks, with classes held Tuesdays, Wednesdays, and Thursdays from 6:00 PM to 9:30 PM MT, from October 1 through November 7, 2024. It runs for a total of 60 hours, which includes 20 lecture hours and 40 lab hours. Upon successful completion of the course, you can earn 4 credits that you can request to be applied toward a plant-based degree or diploma program at Auguste Escoffier School of Culinary Arts.
Do I need any prior baking or culinary experience to enroll in this course?
No prior baking or culinary experience is required to enroll in this course. It’s designed for students of all skill levels, offering foundational curriculum and techniques for plant-based pastry and dessert creation.
What type of certification will I receive after completing the course?
Upon successful completion of your plant-based cooking classes, including meeting all grading requirements, you will receive a plant-based certificate of completion to recognize your achievement.
What should I expect from the on-campus experience in Boulder, Colorado, for this course?
The on-campus experience in Boulder consists of a hands-on learning environment where you may participate in labs focused on plant-based pastry and dessert creation. The curriculum can include, but is not limited to, cooking assignments, food preparation, recipe execution, cleanup, production notes, and presentations. Additionally, you may engage in classroom discussions, assignments, and research topics to supplement your learning.
What equipment and kitchen tools will I need for this course?
All ingredients and kitchen tools needed for the course are included in your course cost and will be provided on campus. As part of your course cost, you will receive a school-issued uniform to wear to class every day. This uniform includes a jacket, apron, and skull cap.
Additionally, you will be provided with an instant-read thermometer, permanent black marker, and pen that must be in the pocket on the left arm of the chef jacket. You’ll also receive a spiral-bound notebook that you will be required to carry in your pocket.
You will be required to come to class with black pants; your choice of socks; closed-toe black, non-skid sole shoes (no sneakers); and a white undershirt (no logos or prints) – these items won’t be included in your course cost.
How are grades determined in this course, and what is the grading scale?
Grades in this course are determined by two main components: daily participation, which accounts for 70% of your grade, and exams, which make up the remaining 30%. Graded activities are weighted and accumulate as you progress through the course. The course will be offered as “Pass” or “No Pass” with an option to “Audit” for no course credit. The threshold for passing will be an average overall course grade of 70% or above.
Can I request to apply the credits from this course towards a degree or diploma in plant-based cooking?
Yes, you can request to apply the credits from this course towards the Plant-Based Culinary Arts degree and diploma programs at Auguste Escoffier School of Culinary Arts, which can be a great option for those interested in a plant-based culinary school.