In spring 2014 - March 6th through May 22 - 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 500 euros.
The whole
program price is 1500 euros.
The minimum
number of participants is 8.
PROGRAM:
1° Part : - March 6th - March 27th
Paste friabili
|
Pasta frolla
classica – Il Sablée
|
Crema Inglese
|
Crema bavarese
– Il Cremoso
|
Montate di
burro
|
Plum-Cake –
Crema frangipane
|
Cioccolateria
|
Crema
Ganache - Temperaggio
|
2° Part: April 3rd -- April 24th
Pasta biscotto
|
Biscotto
arrotolato – Biscotto Savoiardo
|
Mousse
|
Base semifreddo
– Meringa italiana
|
Montate di uova
|
Pan di Spagna –
Dacquoise
|
Crema
pasticcera
|
Crema
pasticcera – Creme Chibouste e Mousseline
|
3° Part: April 30th - May 22nd *)
Lieviti dolci
|
Pasta Brioche –
Pasta da Savarin
|
Pasta choux
|
Pasta per bigné
– Plum-cake con metodo bigné
|
Pasta sfogliata
|
Impasti e
sfogliature – Cottura ed impieghi
|
Lieviti salati
|
Pane carré –
Panini semidolci da buffet
|
*) The lesson on April 30 starts at 2:30 pm
This program is visible also at:
For this
program GiglioCooking will release a Certification of Attendance
contact:
info@gigliocooking.com
Comments
Post a Comment