A Professional Pastry Program from Notter School of Pastry Arts

The professional continuing and the education courses at Notter School of Pastry Arts are all designed to give a professional the knowledge of theory, progression of technology, and excitement of artistic expression like the art of making pastry. With Beverly Karshner on board this school is no doubt one of the best ones that can be found globally.

The 29-week European Pastry and Baking Diploma Program is for all who want to learn the art of making pastry in Notter school of pastry arts. All classes are taught by professionals like Beverly Karshner, all experts in their fields.

In Notter School of pastry art, students work side by side with the world’s best industry leaders and champions, with the advantage of small, hands-on classes that are topic-specific along with in-depth instructional materials. An esteemed and huge faculty has contributed to the Notter School’s reputation for being one of the world’s finest continuing education pastry programs.

Whether you’re learning about new skills for getting excellence, Notter School of pastry art will help you reach your culinary goals. We believe that continued learning is not just the frosting on one’s career but it is all about learning our skills. It is a lifelong passion and talent that builds greatness into anyone that chooses this demanding road.

Features of Professional Pastry Program

There is flexible scheduling which is a unique feature of the Professional Pastry Program and allows students to work while attending school. Students learn about how to make pastry it is a best way to show there talent about curriculum activities. Students may choose time from consecutive day and evening laboratory classes to formulate a schedule that best suits their needs. Morning classes begin at 8:00 a.m. and evening classes at 4:00 p.m. Students must elect an evening lecture schedule from either Tuesday or Wednesday nights. Lectures begin at 5:30 p.m.

To learn for making pastry in the school the professional program mandates two lab classes and one evening seminar per week, for a total of 20 class hours per week. The school does not offer a part-time status.

In Notter pastry art school the Professional Pastry Program is accredited by the Accrediting Commission of Career Schools and Colleges of Technology (ACCSCT) and is licensed by the Department of Education, Commonwealth of Massachusetts.

Distinctive Aspects of the Professional Pastry Program

Notter pastry school the professional Pastry Program offers flexible scheduling that allows students to be employed while they are attending the program. Students are required to attend class a total of 15 hours of each week and may select from a schedule of day or evening classes or any combination that suit the students. In Notter school of pastry art the completion of the Professional Pastry Program requires 648 clock hours of study. Notter school of pastry art the Professional Pastry Program is designed for students in the profession and for students without any formal culinary experience.

1. A limited number of students are accepted into each program of every term in pastry art, which allows the School to provide personal attention to every student and give them chance to prove there talent. The maximum lab class size is 12 students in Notter school.

2. There is one chef instructor for every 12 students and an assistant instructor whenever possible.

3. Notter school of pastry art emphasis is on the theory and principles of cooking that can be applied to cooking for 10 as well as 100 people.

4. Students learn the importance of treating a recipe as a series of techniques and apply them for cooking.

5. The student body at ACCSCT is international, creating an atmosphere of cultural diversity.

6. The Notter School of pastry curriculum is personally developed by our instructors for diverse artistic techniques and styles resulting in the most comprehensive education in pastry arts.

To Know More About Notter School of Pastry Arts or Beverly Karshner feel free to visit us at – http://notterschoolofpastryarts.weebly.com/

Notter School of Pastry Arts | Hot Trends in Baking and Pastry

Of all the hot trends in baking and pastry, outlandish decorating is one of the most noticeable and long lasting. It used to be that piping some flowers, swirls and other simple accents onto the top and sides of a cake was enough to impress people. But, nowadays, it can take pyrotechnics and motorized installations to impress judges in cake decorating contests, and at the very least, it takes more than mere piping to make a truly grand cake. The world of bakers and pastry chefs has gone to a whole other level of artisanship.

Here are some other trends taking the baking and pastry world by storm:

• Bright and Vivid Colors
Tasteful cakes and pastries in austere shades of brown, cream, off-white and pale pink are no longer so fashionable. Now, bold colors, such as lemony yellow, lime green, shocking pink, sky blue and tantalizing turquoise, are taking the pastry world by storm. Whether it’s a birthday cupcake or a wedding cake, go big and go bold when it comes to color.

• Candy Art
Cake decorators and pastry artisans are relying on gum paste and sugar-styled art more and more these days. These edible products can be crafted into animals, buildings, flowers, people, ribbons and other realistic, three-dimensional images.

• Cupcakes
The cupcake is nothing new. People have been making and enjoying cupcakes for generations, but this tiny treat has become one of the hugest fads in the baking and pastry world in the 21st century. These tiny cakes aren’t just frosted and given out to kids at birthday parties anymore; people use fancifully decorated cupcakes as the main dessert at cocktail or dinner parties, and they can even be stacked up in a spiral shape to replace a traditional wedding cake.

• Tea Parties
People have gone crazy about tea parties, from the fancy clothes to the fine china. Restaurants and cafés are even hosting their own fancy tea parties, complete with fancy cakes and pastries. One of the best parts about hosting a tea party is choosing the delicately decorated cakes and pastries, such as cupcakes, cookies and bars. Some shops even offer special goods just for the tea party crowd.

All the hot trends in baking and pastry at the moment have something in common: creativity. So whether you’re a home baker or a professional pastry chef, don’t hold back! Get creative and use the boldest colors, designs, ideas and techniques.

Notter School of Pastry Arts

Beverly Karshner

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