GROUP TRAINING PROGRAM
The program can be adjusted depending on the confectionery where the training takes place.
PRACTICAL COURSE
LESSION No. 1
Lesson topic: “Types and features of biscuit dough”
Biscuits: Classic, Chiffon, Mona Lisa, Pan de Jean, Genoise and Dacquoise.
Classic biscuit dough, which now you will always succeed. Recipe without oil, baking powder, lactose! Light, porous and airy sponge cake will be an excellent base for a variety of cakes and pastries. Let's go over the basics of cake decorating and, of course, practice simple and effective ways to decorate. Let's find out what vertical cake layers are and how to make them. After this lesson, assembling a cake with vertical layers will be a pleasure!
Let's prepare:
+ Spectacular cake with vertical layers, buttercream and fruit
+ Sponge cake roll “Lacy”: classic sponge cake dough, cigarette dough, curd and butter cream, decoration.
LESSION No. 2
Lesson topic: “Types and features, nuances of preparing shortcrust pastry”
Shortcrust pastry: chopped, sweet shortcrust pastry, sablé, streusel.
A recipe that will surprise you, only three ingredients and complete delight from the result. No eggs, no baking powder, no milk! Let's prepare a universal chocolate filling.
Let's prepare:
+ Cookies “Kurabiye”
+ Tart with mega chocolate filling and almonds
+ Sliced cake “Airy Snickers”: shortbread dough, meringue, butter cream, decoration.
LESSION No. 3
Lesson topic: “Preparation of choux pastry, analysis of the main cooking errors”
The lesson will be very dynamic, filled with unexpected surprises from the capricious, but so tasty and multifaceted choux pastry.
Let's prepare:
+ Eclair
+ Profiterole
+ Cake “Shu with craquelin”: choux pastry, cream patissiere, curd, decoration
+ Cake “Paris-Brest”: choux pastry, praline mousseline cream, praline paste, decoration.
LESSION No. 4
Lesson topic: “Types of creams and methods of their preparation”
Let's look at creams: butter, butter, curd, protein and custard.
Impregnations and syrups: Combinations of flavors and preparation, rules of use, so that your cake always turns out juicy, tender, but does not fall apart, holds its shape and is amazingly tasty.
Assembling a cake: Features, rules, nuances. Cake decor with fresh flowers: How? For what? Why? Chocolate decor: How to make? Why does it melt on the cake?
Let's prepare:
+ Delicate cake with butter cream, decorated with fresh flowers and chocolate
+ Sponge cake “Chocolate”: chiffon chocolate sponge cake, caramel cream, decoration.
LESSION No. 5
Lesson topic: “Methods of preparing “puff pastry”, taste characteristics”
Finally, let's unravel the secret of the delicious Napoleon cake. Let's learn how to prepare instant puff pastry; it will surprise you with its ease and simplicity of production, as well as its taste. Let's prepare the custard. Let's assemble the Napoleon cake, taking into account all the features and small details that will make the cake perfect.
Let's prepare:
+ Napoleon cake with custard decorated with fresh fruit.
+ Crispy and flavorful “Puff rolls with cream”
LESSION No. 6
Lesson topic: “Types of Cheesecakes and their fundamental differences”
Let's get acquainted with the concept of cold-cooked cheesecake. Let's look at possible variations and combinations of flavors. How to make Cheesecake light and airy, tender with a crispy base and fruit on top? We will analyze and practice how to prevent the fruits from weathering on the cake, how to fix them in the right place on the cake and many other nuances. And of course, the insidious gelatin, we will also show you how to use it correctly in mousse cakes and other desserts.
Let's prepare:
+ Cheesecake with fruits/berries
LESSION No. 7
Lesson topic: “Children’s favorite desserts Cake pops and classics timeless - Potato cake"
The classic, everyone's favorite dessert Potato and his younger brother Cake pops. How to cook, how to add a piquant taste, why does it fall apart, why is it too dense, why does Cake Pop fall off the stick, how do you cover it with chocolate? You will learn the answers to all these questions and many more in this lesson!
Let's prepare:
+ Cake Potato
+ Cake pops
LESSION No. 8
Lesson topic: “Brownie and his secret”
A trendy and very tasty Brownie dessert, let's look at the recipe and cooking technology. Let's learn how to bake brownies correctly. Let's cut the Brownie into perfect pieces for restaurant serving. Let's learn how to make Brownie cookies with a crispy texture and tempting softness inside.
Let's prepare:
+ Brownie with almond flakes and cranberries
+ Brownie cookies.
LESSION No. 9
Lesson topic: “Cooking stylish mousse cakes”
Let's look at the concept of “Mousse cake”, as well as types of mousses and their features. What decor is ideal for mousse cakes. How to prepare and store semi-finished cake. Mousses and marmalade fillings based on living ingredients (agar-agar, pectin, gelatin). Fillings for mass-produced cakes: coulis, confit, compote. How to work with agar-agar and what is it? How to avoid simple mistakes in work that can ruin a mousse cake. Low-calorie mousses and their features.
Let's prepare:
+ Mousse cake “Spiced cherry”
+ Strawberry trifle.
LESSION No. 10
Lesson topic: “Mirror glaze and its vagaries”
In this lesson we will learn how to make mirror glaze, study the manufacturing process, study the types of mirror glaze (based on chocolate, inverse syrup, fruit berry purees, without chocolate, based on caramel), as well as coloring mirror glaze. We will analyze the rules for coating mousse desserts with mirror glaze, the main mistakes, difficulties of preparation and coating. Let's cover the cakes with icing and see our reflection.
Let's prepare:
+ Mousse cake “Hearts of Lovers” with mango, coated with mirror glaze
+ Mousse cake covered with mirror glaze of different temperatures with chocolate decoration.
After completing this training program, if you liked it, you can contact the manager and within a month extend your training by +8 interesting classes to the advanced pastry chef course and receive the corresponding certificate.
DOCUMENT
“Certificate” in Ukrainian and English.
