Description
PASTRY III ADVANCED AND PROFESSIONAL PASTRY
WEEK 1: LEARNING ABOUT CHOCOLATE AND HOW TO USE IT ; CHOCOLATE CANDIES
DAY 1: All about chocolate & visit to the Cluizel chocolate Museum, factory & chocolate tasting
DAY 2: Ustensiles for making chocolat & tempering chocolate
DAY 3: Basic molded candies
DAY 4: Basic framed candies
DAY 5: Dipped candied candies
WEEK TWO: CHOCOLATE DECORATIONS AND VERSIONS OF CLASSICAL DESSERTS
DAY 1: advanced molded & dipped candy
DAY 2: decorating with chocolate
DAY 3: chocolate buche & chocolate spheres
DAY 4: chocolate panacotta, spreadable chocolate
DAY 5: Chocolate bars
WEEK THREE: ICE CREAM DESSERTS ice cream basics, vacherin, baked alaska
DAY 1: granités, sorbets, gelato and ice-cream
DAY 2: five flavors
DAY 3: ice creams bars, sandwiches & cones
DAY 4: vacherin classical & contemporary
DAY 5: profiteroles
WEEK FOUR: HOLIDAY AND EVENT PASTRIES
DAY 1: Holiday Yuletide log
DAY 2: Macarons Tower
DAY 3: choux tower
DAY 4: mignardises cocktail finger pastries
DAY 5: mignardises cocktail finger pastries
WEEK FIVE : PLATED DESSERTS AND DETAILS OF PROFESSIONAL PASTRY OPERATIONS ORGANIZATION
DAY 1: Organizing production – Pastry shop
DAY 2: Organizing production – Restaurant or café
DAY 3 : Plating desserts
DAY 4 : FINAL EXAM
DAY 5: FINAL EXAM