Syllabus: Bread Program - FPB230 - Advanced Breakfast Pastries and Viennoiseries | The French Pastry School

Syllabus: Bread Program - FPB230 - Advanced Breakfast Pastries and Viennoiseries

FPB230 - Advanced Breakfast Pastries and Viennoiseries

Course Description:

This course builds on the basic breakfast pastry course and students learn more about the wide variety of pastry specialties.  They create gibassier, chocolate panettone, Berliner beignet, stollen, challah, and other recipes.  They learn how to incorporate breakfast pastries and Viennoiseries into their bakery selection and how to create and highlight seasonal products in a bakery.


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 more advanced breakfast pastries and Viennoiseries, building on the fundamentals acquired during the first course.
  • The student will learn how to make a wide variety of these specialties as well as techniques to allow for better organization and efficiency in a bakery kitchen.
  • The student will learn how to make gibassier and other traditional holiday recipes such as chocolate panettone, Berliner beignet, stolen and challah, products that can be used to highlight the seasonal product section in a bakery.
  • The student will learn how to make a variety of fillings to accompany the different recipes, as well as savory products such as quiches and tartines, to diversify the range of products that may be offered in a bakery.
  • The student will learn how to make artistic showpieces and decorations out of bread, using techniques to reproduce monuments such as the Eiffel Tower. 6) The student will learn how to appropriately package and display their products for sale.


Student Learning Outcomes:

  • The student will be able to create more advanced breakfast pastries and Viennoiseries, building on the fundamentals acquired during the first course.
  • The student will be able to produce a wide variety of these specialties, demonstrating techniques that allow for better organization and efficiency in a bakery kitchen while meeting saleable production standards.
  • The student will make gibassier and other traditional holiday recipes such as chocolate panettone, Berliner beignet, stolen and challah, and display these products such as they might appear in the seasonal product section of a bakery.
  • The student will make a variety of fillings to accompany the different recipes as well as savory products such as quiches and tartines, diversifying their products that may be offered in a bakery.
  • The student will learn how to make artistic showpieces and decorations out of bread, using techniques to reproduce monuments such as the Eiffel Tower.
  • The student will appropriately package and display their products for sale.


Course Outline:

  • Advanced breakfast pastries and Viennoiseries. (3 hours lecture; 5 hours lab)
  • Viennoiserie specialties and techniques that allow for better organization and efficiency in a bakery kitchen. (3 hours lecture; 5 hours lab)
  • Traditional holiday recipes such as gibassier, chocolate panettone, Berliner beignet, stollen, and challah, displaying these products such as they might appear in the seasonal product section of a bakery. (3 hours lecture; 5 hours lab)
  • Fillings and savory products such as quiches and tartines. (3 hours lecture; 5 hours lab)
  • Artistic showpieces and decorations out of bread.(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 catalog.