Events

Basic pastry on plate - deepening

200 €

at 28 KM
Horeca Follow

Training
Food
Nutrition
Food business

mon. 20 Jan.

14h00-18h00

Important information
Please note that Module 2 is based on the knowledge gained during Module 1.

Goals
This training allows the cook to:
Discover and Acquire The tricks of classic and modern pastry making Know the basics of baking: Realize the basic pasta and cream.Develop pastries and simple desserts.
Adapt your production work in a professional setting

program
Organization of the workstation in compliance with the rules of hygiene and safety: Basics of hygiene and food safety in pastry, Control of hazards and critical points in manufacturing -traceability.Knowledge of products and equipment pastry Making basic elements: Realization of basic pasta (Broken dough, Biscuit Joconde, Dacquois, pancake batter) Realization of basic creams (custard, cream custard, cream muslin, butter cream, whipped cream, almond cream, ganache cream) Development of basic equipment (Bavarian - cream and fruit, cream, mousses - cream and fruit). Create pastries and simple desserts: Preparation of pastries (pies, millefeuilles, puff pastry desserts) Confectionery (caramel cream, bavarian, mocha, rolled biscuit, pancake chaplet, diplomat pudding, mousses). Professional techniquesPresentation of technical sheets of the recipes prepared during the practical workDesign and presentation of a dessert on the plate: tips to magnify your creations and put them forward.