What should I expect from Pastry School?!
difficulty wise!? It is a 36 week professional pastry program!.
Should I expect to be doing a lot of math
or having to know scientific things about the make up of ingredients!?Www@FoodAQ@Com
Should I expect to be doing a lot of math
or having to know scientific things about the make up of ingredients!?Www@FoodAQ@Com
Answers:
Without knowing the specific program, I can't say!. You'll likely be standing on your feet for long periods of time, but I would assume it's fairly easy!. I all depends on you, your health, experience and the school's program!.
Having gone through a culinary school, with a baking and pastry program, I think it's safe to say you'll need to know at least basic math!. Mostly for multiplying recipes and maybe figuring out some yields, or converting metric to western measurements, and vice versa!. With a very basic understanding of math, you should be fine!. In my case, there was a very brief math course where some specialized formulas were taught!. (I didn't need to know them, to begin with)
Regarding the scientific aspect of things, clearly the more you know the better prepared you'll be!.!.!. That said, it is a school and in my experience they focused MOSTLY on ratios and methods, with not a lot of time on the science!. They will teach you what you need to know!.
You might want to read up on yeast and gluten, though!.
A thought!.
I also assume most of this is addressed in the program's literature and website!.
Good luck!Www@FoodAQ@Com
Having gone through a culinary school, with a baking and pastry program, I think it's safe to say you'll need to know at least basic math!. Mostly for multiplying recipes and maybe figuring out some yields, or converting metric to western measurements, and vice versa!. With a very basic understanding of math, you should be fine!. In my case, there was a very brief math course where some specialized formulas were taught!. (I didn't need to know them, to begin with)
Regarding the scientific aspect of things, clearly the more you know the better prepared you'll be!.!.!. That said, it is a school and in my experience they focused MOSTLY on ratios and methods, with not a lot of time on the science!. They will teach you what you need to know!.
You might want to read up on yeast and gluten, though!.
A thought!.
I also assume most of this is addressed in the program's literature and website!.
Good luck!Www@FoodAQ@Com
Both!. Baking and pastry making is pretty exact!. The math is basic math!. I highly recommend the book On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee!.Www@FoodAQ@Com
i think more measuring more then math or anything!. baking/desserts is all about exact measurementsWww@FoodAQ@Com