Syllabus: Bread Program - FPB220 - Breakfast Pastries and Viennoiseries | The French Pastry School

Syllabus: Bread Program - FPB220 - Breakfast Pastries and Viennoiseries

FPB220 - Breakfast Pastries and Viennoiseries

Course Description:

This course introduces students to the ingredients and techniques used in creating breakfast pastries, and how the interactions of ingredients affect the outcome in leavened, unleavened, and laminated products. They create laminated (e.g., puff pastry) and enriched doughs and use them to create a variety of classic French breakfast pastries including the croissant, pain au chocolat, Danish, various brioches, and the regional specialty, kugelhopf.  They also learn to make the fillings for the breakfast pastries and create sweet breads with lemon, chocolate, and other flavors.


Students the Course is Expected to Serve:

This course is a necessary component to completing the 10-week L’Art de la Boulangerie – The Artisanal Bread Baking Program.


Pre-requisites and Co-requisites:

Principals of Boulangerie; Fundamentals of French Breads; Pre-fermets: Poolish and Sponges; Levains and Starters: Techniques and Applications; Specialty Whole Grains and Organic Breads; Specialty Breads from France and around the World; Breakfast Pastries and Viennoiseries; Advanced Breakfast Pastries and Viennoiseries; Sweet and Savory Pies and Tarts; Capstone Course: Applications and Bread Showpieces


Training Objectives:

  • The student will learn about the wide varieties of breakfast pastries and Viennoiseries.
  • The student will learn about the lamination process and how to create laminated as well as enriched doughs, and the unique characteristics of each method.
  • The student will learn how to make laminated brioche as well as puff pastry, croissant, pain au chocolat, and Danish. The student also will learn how to prepare a variety of fillings to accompany these different recipes.
  • The student will learn how to make a variety of brioches such as the Nanterre and the regional specialty the kugelhopf, plus a variety of sweet breads with lemon, chocolate, and other flavors.


Student Learning Outcomes:

  • The student will be able to make breakfast pastries and Viennoiseries, demonstrating proficiency with new ingredients as well as new techniques and methods of working.
  • The student will be able to create laminated doughs as well as enriched doughs, and explain the unique characteristics of each method.
  • The student will be able to create laminated brioche as well as puff pastry, meeting saleable production standards.
  • The student will prepare croissant, pain au chocolat, and Danish, as well as fillings to accompany these different recipes, meeting saleable production standards.
  • The student will produce a variety of brioches such as the Nanterre and the regional specialty, the kugelhopf, plus a variety of sweet breads with lemon, chocolate, and other flavors, meeting saleable production standards.


Course Outline:

  • Breakfast pastries and Viennoiseries, new ingredients, techniques, and methods. (6 hours lecture; 6 hours lab)
  • The lamination process, laminated doughs, enriched doughs, and the unique characteristics of each method. (3 hours lecture; 6 hours lab)
  • Brioche and puff pastry, including the croissant, pain au chocolat, Danish, and fillings. (3 hours lecture; 8 hours lab)
  • Additional brioches such as the Nanterre, regional specialties such as the kugelhopf, plus sweet breads with lemon, chocolate, and other flavors. (3 hours lecture; 5 hours lab)


Methods of Instruction*:

  • Lectures
  • Whole-group discussions facilitated by the chef instructor
  • Technique and recipe demonstrations by the chef instructor
  • Chef instructor-supervised production of recipes by students


Methods of Evaluation*:

  • Appropriate and accurate responses to instructor’s questions during demonstrations and class discussions
  • Chef instructor observations during recipe production


*Further explanation of the Methods of Instruction and Evaluation across the program may be found at the end of this document.