{"id":40236,"date":"2024-09-04T08:20:50","date_gmt":"2024-09-04T13:20:50","guid":{"rendered":"https:\/\/www.escoffier.edu\/?post_type=escoffier-courses&#038;p=40236"},"modified":"2025-05-30T08:19:04","modified_gmt":"2025-05-30T13:19:04","slug":"boulder-plant-based-pastry","status":"publish","type":"escoffier-courses","link":"https:\/\/www.escoffier.edu\/courses\/boulder-plant-based-pastry\/","title":{"rendered":"Foundations of Plant-Based Pastry 1 Course"},"content":{"rendered":"            <div\n            class=\" two-column-content-section escoffier-page-builder-section course-outcomes\"\n                        >\n            <div class=\"escoffier-two-column-content with-second-column__image \" >\n    <div class=\"escoffier-container\">\n        \n                <div class=\"escoffier-columns reverse-columns-order-on-mobile\">\n            <div class=\"escoffier-col escoffier-two-column-content__text-half\">\n                <div class=\"escoffier-two-column-content__text-half__inner\">\n                    <div class=\"escoffier-two-column-content__body escoffier-body \"><h3>Course Outcomes:<\/h3>\n<ul>\n<li>Use the appropriate kitchen tools, appliances, and kitchenware to make plant-based pastries and confections.<\/li>\n<li>Prepare plant-based pastries and confections.<\/li>\n<li>Explain the chemical reactions that occur in making plant-based pastries.<\/li>\n<li>Identify the properties of various plant-based ingredients.<\/li>\n<li>Combine high-fat plant-based ingredients in creamy frozen desserts.<\/li>\n<li>Select ingredients to enhance flavor and add texture dimensions to their plant-based desserts.<\/li>\n<li>Apply pastry techniques specific to raw desserts.<\/li>\n<li>Exhibit dry and liquid ingredient measuring and conversion skills.<\/li>\n<\/ul>\n<\/div>\n                    <\/div>\n            <\/div>\n            <div class=\"escoffier-col escoffier-two-column-content__column-image\">\n                <div class=\"escoffier-two-column-content__inner\">\n            <figure class=\"escoffier-two-column-content__figure \">\n                    <img decoding=\"async\" src=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2024\/08\/a-close-up-of-linzer-cookies-with-raspberry-filling-and-powdered-sugar-on-a-square-lime-green-plate.jpg\" class=\"escoffier-two-column-content__image portrait\" alt=\"A close up of Linzer cookies with raspberry filling and powdered sugar on a square lime green plate\" width=\"529\" height=\"565\">\n                <\/figure>\n        <\/div>\n            <\/div>\n        <\/div>\n            <\/div>\n<\/div>\n            <\/div>\n            \n\n            <div\n            class=\" expandable-list-section escoffier-page-builder-section course-syllabus\"\n                        >\n            <div class=\"escoffier-expandable-list\">\n\t<div class=\"escoffier-container\" escoffier-tabs__root>\n\t\t<h2 class=\"escoffier-expandable-list__header escoffier-h2\">Course Syllabus<\/h2>\t\t\t\t\t<div class=\"escoffier-expandable-list__quick-notes\">\n\t\t\t\t60 total course hours <span class=\"bull\"><\/span> 20 lecture hours <span class=\"bull\"><\/span> 40 lab hours <span class=\"bull\"><\/span> 4 credits <span class=\"bull\"><\/span> Prerequisites: None <span class=\"bull\"><\/span> \t\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"escoffier-expandable-list__expand-all\">\n\t\t\t\t<button escoffier-accordion-expand-all block-state=\"collapsed\" button-title=\"Collapse all modules\">\n\t\t\t\t\tExpand all modules\t\t\t\t<\/button>\n\t\t\t<\/div>\n\t\t\t\t<div class=\"escoffier-expandable-list__items\">\n\t\t\t<div class=\"escoffier-accordion\">\n    <div esoffier-accordion\n         class=\"escoffier-accordion__list\" \n        >\n                    <div class=\"escoffier-accordion__item\" >\n                <h3 class=\"escoffier-accordion__item__header ui-accordion-header\" >Week 1: The Basics and Cookies<\/h3>\n                <div>\n                    <span><p><strong>Lesson Topics:<\/strong><\/p>\n<ul>\n<li>Plant-Based Pastry Kitchen<\/li>\n<li>Cookies<\/li>\n<\/ul>\n<p><strong>Graded Activities:<\/strong><\/p>\n<ul>\n<li>Daily Participation<\/li>\n<\/ul>\n<\/span>\n                <\/div>\n            <\/div>\n                        <div class=\"escoffier-accordion__item\" >\n                <h3 class=\"escoffier-accordion__item__header ui-accordion-header\" >Week 2: Quick Breads and Basic Dough<\/h3>\n                <div>\n                    <span><p><strong>Lesson Topics:<\/strong><\/p>\n<ul>\n<li>Quick Breads<\/li>\n<li>Basic Dough<\/li>\n<\/ul>\n<p><strong>Graded Activities:<\/strong><\/p>\n<ul>\n<li>Daily Participation<\/li>\n<\/ul>\n<\/span>\n                <\/div>\n            <\/div>\n                        <div class=\"escoffier-accordion__item\" >\n                <h3 class=\"escoffier-accordion__item__header ui-accordion-header\" >Week 3: Pies, Tarts, and Puff Pastry<\/h3>\n                <div>\n                    <span><p><strong>Lesson Topics:<\/strong><\/p>\n<ul>\n<li>Pies<\/li>\n<li>Tarts<\/li>\n<li>Puff Pastry Applications<\/li>\n<\/ul>\n<p><strong>Graded Activities:<\/strong><\/p>\n<ul>\n<li>Daily Participation<\/li>\n<li>Quiz 1<\/li>\n<\/ul>\n<\/span>\n                <\/div>\n            <\/div>\n                        <div class=\"escoffier-accordion__item\" >\n                <h3 class=\"escoffier-accordion__item__header ui-accordion-header\" >Week 4: Frozen Desserts and More<\/h3>\n                <div>\n                    <span><p><strong>Lesson Topics:<\/strong><\/p>\n<ul>\n<li>Plant-Based Ice Cream, Sorbet, and Granit\u00e9<\/li>\n<li>Dessert Sauces and Garnishes<\/li>\n<\/ul>\n<p><strong>Graded Activities:<\/strong><\/p>\n<ul>\n<li>Daily Participation<\/li>\n<\/ul>\n<\/span>\n                <\/div>\n            <\/div>\n                        <div class=\"escoffier-accordion__item\" >\n                <h3 class=\"escoffier-accordion__item__header ui-accordion-header\" >Week 5: Raw Desserts and Dessert Plating<\/h3>\n                <div>\n                    <span><p><strong>Lesson Topics:<\/strong><\/p>\n<ul>\n<li>Raw Desserts<\/li>\n<li>Dessert Plating<\/li>\n<\/ul>\n<p><strong>Graded Activities:<\/strong><\/p>\n<ul>\n<li>Daily Participation<\/li>\n<li>Quiz 2<\/li>\n<\/ul>\n<\/span>\n                <\/div>\n            <\/div>\n                        <div class=\"escoffier-accordion__item\" >\n                <h3 class=\"escoffier-accordion__item__header ui-accordion-header\" >Week 6: Meringue, Mousse, and Breads<\/h3>\n                <div>\n                    <span><p><strong>Lesson Topics:<\/strong><\/p>\n<ul>\n<li>Meringue, Mousse, and Souffl\u00e9<\/li>\n<li>Intro to Bread<\/li>\n<\/ul>\n<p><strong>Graded Activities:<\/strong><\/p>\n<ul>\n<li>Daily Participation<\/li>\n<li>Final Written and Practical Exams<\/li>\n<\/ul>\n<\/span>\n                <\/div>\n            <\/div>\n                <\/div>\n<\/div>\t\t<\/div>\n\t<\/div>\n<\/div>\n\n            <\/div>\n            \n\n            <div\n            class=\" two-column-content-section escoffier-page-builder-section chef-instructor\"\n                        >\n            <div class=\"escoffier-two-column-content with-second-column__image \" >\n    <div class=\"escoffier-container\">\n        \n                <div class=\"escoffier-columns reverse-columns-order-on-mobile\">\n            <div class=\"escoffier-col escoffier-two-column-content__text-half\">\n                <div class=\"escoffier-two-column-content__text-half__inner\">\n                <h2 class=\"escoffier-two-column-content__header escoffier-h2\">Meet Your Escoffier Chef Instructor<\/h2>    <div class=\"escoffier-two-column-content__body escoffier-body \"><p>Chef Dan has been Executive Pastry Chef, Director of Pastry Arts, and Sales Director\/Baking &amp; Pastry Specialist. In 2016, he was awarded Educator of the Year. Dan is a member of Disciples d\u2019Escoffier.<\/p>\n<p>He has also worked in\u00a0recipe development\u00a0and curriculum design and been a featured television personality. In addition to owning Decadence, he owned a consulting business and taught free-standing classes developed for organizational training.<\/p>\n<\/div>\n                        <div class=\"escoffier-two-column-content__buttons-and-links\">\n                        <div class=\"escoffier-two-column-content__links \">\n    <a \n     href=\"https:\/\/www.escoffier.edu\/about\/chef-instructors\/dan-widmann\/\"     class=\"escoffier-link \" \n            >\n    Read more about Chef Dan Widmann<\/a>\n<br><\/div>\n                    <\/div>\n                                    <\/div>\n            <\/div>\n            <div class=\"escoffier-col escoffier-two-column-content__column-image\">\n                <div class=\"escoffier-two-column-content__inner\">\n            <figure class=\"escoffier-two-column-content__figure \">\n                    <img decoding=\"async\" src=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2024\/09\/Escoffier-chef-instructor-Chef-Dan-Widmann.webp\" class=\"escoffier-two-column-content__image portrait\" alt=\"Escoffier Chef Instructor Dan Widmann\" width=\"798\" height=\"908\">\n                <\/figure>\n        <\/div>\n            <\/div>\n        <\/div>\n            <\/div>\n<\/div>\n            <\/div>\n            \n\n            <div\n            class=\" faq-section escoffier-page-builder-section\"\n                        >\n            <div class=\"escoffier-faq type__\">\n    <div class=\"escoffier-container\" escoffier-tabs__root>\n        <h2 class=\"escoffier-faq__header escoffier-h2\">Enrollment &#038; Course FAQs<\/h2>        <div class=\"escoffier-faq__items\">\n            <div class=\"escoffier-accordion\">\n    <div esoffier-accordion\n         class=\"escoffier-accordion__list\" \n        >\n                    <div class=\"escoffier-accordion__item\" >\n                <h3 class=\"escoffier-accordion__item__header ui-accordion-header\" >Is this course considered a vegan cooking class?<\/h3>\n                <div>\n                    <span><p>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\u2019s not strictly a vegan cooking class. Instead, it emphasizes the versatility of plant-based ingredients and methods.<\/p>\n<\/span>\n                <\/div>\n            <\/div>\n                        <div class=\"escoffier-accordion__item\" >\n                <h3 class=\"escoffier-accordion__item__header ui-accordion-header\" >What types of plant-based desserts will I learn to make in this course?<\/h3>\n                <div>\n                    <span><p>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.<\/p>\n<\/span>\n                <\/div>\n            <\/div>\n                        <div class=\"escoffier-accordion__item\" >\n                <h3 class=\"escoffier-accordion__item__header ui-accordion-header\" >What is the duration of the Foundations of Plant-Based Pastry 1 course, and how many credits will I earn?<\/h3>\n                <div>\n                    <span><p>The course runs for 6 weeks. 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 <a href=\"https:\/\/www.escoffier.edu\/plant-based-programs\/\">plant-based degree or diploma<\/a> program at Auguste Escoffier School of Culinary Arts.<\/p>\n<\/span>\n                <\/div>\n            <\/div>\n                        <div class=\"escoffier-accordion__item\" >\n                <h3 class=\"escoffier-accordion__item__header ui-accordion-header\" >Do I need any prior baking or culinary experience to enroll in this course?<\/h3>\n                <div>\n                    <span><p>No prior baking or culinary experience is required to enroll in this course. It\u2019s designed for students of all skill levels, offering foundational curriculum and techniques for plant-based pastry and dessert creation.<\/p>\n<\/span>\n                <\/div>\n            <\/div>\n                        <div class=\"escoffier-accordion__item\" >\n                <h3 class=\"escoffier-accordion__item__header ui-accordion-header\" >What type of certification will I receive after completing the course?<\/h3>\n                <div>\n                    <span><p>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.<\/p>\n<\/span>\n                <\/div>\n            <\/div>\n                        <div class=\"escoffier-accordion__item\" >\n                <h3 class=\"escoffier-accordion__item__header ui-accordion-header\" >What should I expect from the on-campus experience in Boulder, Colorado, for this course?<\/h3>\n                <div>\n                    <span><p>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.<\/p>\n<\/span>\n                <\/div>\n            <\/div>\n                        <div class=\"escoffier-accordion__item\" >\n                <h3 class=\"escoffier-accordion__item__header ui-accordion-header\" >What equipment and kitchen tools will I need for this course?<\/h3>\n                <div>\n                    <span><p>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.<\/p>\n<p>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\u2019ll also receive a spiral-bound notebook that you will be required to carry in your pocket.<\/p>\n<p>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) \u2013 these items won\u2019t be included in your course cost.<\/p>\n<\/span>\n                <\/div>\n            <\/div>\n                        <div class=\"escoffier-accordion__item\" >\n                <h3 class=\"escoffier-accordion__item__header ui-accordion-header\" >How are grades determined in this course, and what is the grading scale?<\/h3>\n                <div>\n                    <span><p>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 \u201cPass\u201d or \u201cNo Pass\u201d with an option to \u201cAudit\u201d for no course credit. The threshold for passing will be an average overall course grade of 70% or above.<\/p>\n<\/span>\n                <\/div>\n            <\/div>\n                        <div class=\"escoffier-accordion__item\" >\n                <h3 class=\"escoffier-accordion__item__header ui-accordion-header\" >Can I request to apply the credits from this course towards a degree or diploma in plant-based cooking?<\/h3>\n                <div>\n                    <span><p>Yes, you can request to apply the credits from this course towards the <a href=\"https:\/\/www.escoffier.edu\/plant-based-programs\/\">Plant-Based Culinary Arts degree and diploma programs<\/a> at Auguste Escoffier School of Culinary Arts, which can be a great option for those interested in a plant-based culinary school.<\/p>\n<\/span>\n                <\/div>\n            <\/div>\n                <\/div>\n<\/div>        <\/div>\n    <\/div>\n<\/div>\n\n            <\/div>\n            ","protected":false},"template":"","meta":{"_acf_changed":true},"class_list":["post-40236","escoffier-courses","type-escoffier-courses","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Foundations of Plant-Based Pastry Course | Boulder, CO - Escoffier<\/title>\n<meta name=\"description\" content=\"Enroll in a plant-based cooking course in Boulder, CO. 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