TRIMESTRAL
PROGRAM OF PASTRY AND BAKERY
In spring 2013 a
Trimestral Program in 12 lessons of Pastry & Bakery will be given at
GiglioCooking school.
The lessons
will take place on Thursdays at 06:00 through 09:00 pm.
The teacher is
Chef Giovanni Stecca.
The program is
divided in three parts.
The price of
each part is 400 euros.
The whole
program price is 1100 euros.
The beginning
daye must be agreed with the group of students.
The
minimum number of participants is 8.
PROGRAM:
1° Part :
Lesson 1 – The short breads
Lesson 2 – Custards: English cream; Bavarian; Creme caramel
Lesson 3 – Basic doug for cakes (whipped butter)
Lesson 4 – Basic doug for cakes ( whipped eggs)
2° Part:
Lesson 5 – Bases
for:semifreddo, Mousse , Parfait
Lesson 6 – Sweet risen doug: brioche , Babà/Savarin
Lesson 7 – Pastry creams:Chiboust , Mousseline , Diplomatica , Prince
Lesson 8 – Chocolate: tempering, moulded chocolates
Lesson 6 – Sweet risen doug: brioche , Babà/Savarin
Lesson 7 – Pastry creams:Chiboust , Mousseline , Diplomatica , Prince
Lesson 8 – Chocolate: tempering, moulded chocolates
3° Part:
Lesson 9 - Patè
a choux
Lesson 10 – Puff pastry and its use
Lesson 11 – Italian merengue – the Mousse , Iced Soufflé
Lesson 10 – Puff pastry and its use
Lesson 11 – Italian merengue – the Mousse , Iced Soufflé
Lesson 12 – Salty
risen doug
For this
program GiglioCooking can give evaluations to students.
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