5 days a-la-carte




Objectifs

  • Specific skill development in a particular field within a short time span
  • Acquire and / or develop techniques and skills in one or more field of pastry, chocolate, confectionery, ice cream

Contenu

The themes to choose from:

  • DAY 1: TARTS AND TARTLETS : Making puff pastry bases and making tarts and tartlets in line with trends
  • DAY 2: SMALL AND LARGE CAKES: Elaboration of a range of small and big cakes with the seasons.
  • DAY 3: ICE CREAMS AND SORBETS: Creation of a range of ice creams and sorbets, with varied and innovative perfumes.
  • DAY 4: PLATE DESSERTS: Making desserts on the plate with flavors and textures varied and quick to put in place.
  • DAY 5: CHOCOLATE AND CONFECTIONERY: Realization of chocolate and confectionery to develop the additional sale: chocolate bars, tablets, bites, spread, fruit paste, marshmallow.

Méthodes pédagogiques

  • Individual and collective support
  • The trainee carries out all the recipes accompanied by the trainer
  • Documents and theoretical supports: recipe booklet
  • Presentation of a final buffet, tasting and analysis of the productions