雜費:港幣 $3,500 (單元一)
(包括 廚師制服 x 1 / 白圍裙 x 1 / 大布 x 1 / 細布 x 2 / 帽 / 個人及團體保險 / 筆記 / 材料費)
報名費:港幣 $200
課程特點:
本課程教授亞洲及歐洲 同學 學習掌握基礎技能,不會浪費進入其它院校後所需的時間和金錢。
課程內容:
單元一
Module 1: Basic Patisserie Course (12 Lessons)
Introduction to French Patisserie
Basic dough -sable, tarte aus pommes
French mini cake- Madeleine, Fiancier
Genoise- different types of Gateau, Dacquoise
Classical feuilletage -Pithiviers, Palmiers
Pate a choux - St. Honore, eclair
Introduction to yeast dough - croissants and brioches
Petite fours- Tuiles, Langues de chat
單元二
Module 2: Intermediate Patisserie (12 Lessons)
Training of decorative skills - chocolate, caramel, nougatine
Desserts and cakes - Opera, Dame Blanche, Feuille d'Autome
Savory petits fours - Quiche, cheese straw
Introduction to bread baking - Sour mix and starter
Variation of cakes with bavarian cream & mousses
Glaces- petits fours sec
Introduction to chocolate : hand tempering & dipping
單元三
Module 3: Superior Patisserie (10 Lessons)
Restaurant Dessert:
Including Souffle, plated dessert, sauces, ice cream, sorbet and granite, holiday cakes, tarts and buches.
Chocolate work :
Tempering chocolate, hand-dipped & molded chocolates, chocolate truffle.
Chocolate boxes and flowers, chocolate show pieces for different occasions.
Sugar work:
Techniques of cooking, coloring & pulling sugar
Pulled sugar flowers & ribbons
blown sugar- fruit and basket making