Training Course:Professional Pastry/BreadSchool/Trainer:
Course Format: Classroom | E-learning | Virtual Class | Online/Live | On-site/In-house | Blended | Self-paced
Course Description:
'' The Professional Pastry & Bread Making Program is an intensive, full-time, 15 week program that goes beyond the pastry/bread basics taught in the Culinary program. Firstly, you will be exposed to many more complex techniques and preparations; and, secondly, emphasis is placed on accurate performance, precise hand skills, and accomplished, professional results. This program is designed with employability in mind, particularly in specific areas where a high level of confidence and expertise is demanded in the industry.
The Professional Pastry & Bread Making Program is intended for those students who have an interest in becoming pastry chefs in hotels, fine dining restaurants, pastry shops, etc., and for culinary chefs who wish to expand their knowledge & skill-base to include fine pastry & baking techniques.
The Pastry kitchen is within its own designated area of the Academy, with specialized pastry equipment. This class can be taken independently or following the Professional Culinary course, and as part of the One Year program.
Program Components:
The following will form the core of the program. These will be executed and evaluated several times throughout the program.
Terminology & Professionalism
Ice cream, Gelato, Sherbets, Granita
Basic Breads and Shapes
Tarts, Pies, Tartlets
Pastry Doughs & Sauces
Cookies - Piped, Rolled, Molded, Ice box, Bar, Sheet & Stencil
Egg products - Custards, Souffles, Meringues
Accurate Measuring & Scaling Techniques
Cakes, Classical & Modern
Recipe Costing & Menu Development
Doughs: Choux, Brioche, Sweet, Shortbread, Yeast Doughs Ingredient Composition & Chemistry, & Various Mixing Methods
Chocolate Work - Tempering, Pralines, Truffles, Piping / Writing Dessert Plating
Alternative Ingredients - Gluten-free Breads & Baking Laminations: Puff Pastry, Croissants, Danish Pastries
In addition, the Professional Pastry & Bread Making program will expose you to these skills (and others) that will set you apart:
Advanced Chocolate - Molded Chocolate & Showpieces
Advanced Cakes- Pastillage, Gum Paste, Royal Icing
Advanced Sugar: Spinning, Pulling, Blowing & Showpieces
Viennoiserie & French Entremets
Marzipan work
Classical & Modern Plated Dessert Presentation
Alternative Ingredients - Sugar Substitutes, Vegan Baking
Special Projects: Easter, Christmas display
...''
Elements of this syllabus are subject to change.
Please go to the school's official website for training price and schedule:
http://www.nwcav.com/
Phone:604.876.7653
School Address/Venue(s):
2725 Main Street, Vancouver BC V5T 3E9
Jobs & Resumes: Vancouver
Houses & Roommates: Vancouver
Travel Agencies: Vancouver
Search other schools for Professional Pastry/Bread training resources.
Other training courses offered by Northwest Culinary Academy of Vancouver:
Professional One Year
Professional Culinary
Notice: The course description on this page was captured from the Internet as historical reference or submitted by visitors. It was archived statically and not updated from day to day.
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