Saturday, February 9, 2013

PROFESSIONAL PASTRY AND BAKERY COURSE


 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

3° Part:
Lesson 9   - Patè a choux
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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