杂费:港币 $3,500 (单元一)
(包括 厨师制服 x 1 / 白围裙 x 1 / 大布 x 1 / 细布 x 2 / 帽 / 个人及团体保险 / 笔记 / 材料费)
报名费:港币 $200
课程特点:
本课程教授亚洲及欧洲 同学 学习掌握基础技能,不会浪费进入其它院校后所需的时间和金钱。
课程内容:
单元一
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
单元二
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
单元三
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