Confectioner professional part 1

EDUCATIONAL PROGRAM The program may be adjusted depending on the pastry shop where the training takes place.
Practical course

SESSION №1
Lesson topic: «Types and features of biscuit dough»
Biscuits: Classic, Chiffon, Gioconda, Pan de jeune, Genoise and Daquoise.
Classic biscuit dough, which now you always get. Recipe without oil, baking powder, lactose! Light, porous and airy biscuit will be an excellent basis for a variety of cakes and pastries. Let's go through the basics of decorating cakes and, of course, practice simple and effective ways of decorating. Let's find out what vertical cake layers are in a cake and how to do it. Assembling a cake with vertical layers, after this lesson, is a pleasure for you!
Let's cook:
+ Spectacular cake with vertical layers, butter cream and fruits
+ Biscuit roll «Openwork»: classic biscuit dough, cigarette dough, cottage cheese cream, decoration.

SESSION №2
Theme of the lesson: «Types and features, nuances of preparing shortcrust pastry»
Shortbread dough: chopped, sweet shortbread dough, saber, streusel.
A recipe that will surprise, only three ingredients and a complete delight from the result. No eggs, no baking powder, no milk! Let's prepare a universal chocolate filling.
Let's cook:
+ Cookies «Kurabiye»
+ Tart with mega chocolate filling and almonds
+ Sliced ​​cake «Air Snickers»: shortbread dough, meringue, butter cream, decoration.

SESSION №3
The topic of the lesson: «Cooking choux pastry, analysis of the main cooking mistakes»
The lesson will be very dynamic, filled with unexpected surprises from capricious, but so tasty and multifaceted custard dough.
Let's cook:
+ Eclair
+ Profiterole
+ Cake «Shu with craquelin»: choux pastry, patisserie cream, curd, decoration
+ Cake «Paris-Brest»: choux pastry, praline muslin cream, praline paste, decoration.

SESSION №4
Lesson topic: «Types of creams and methods of their preparation»

Let's deal with creams: butter, butter, cottage cheese, 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, keeps its shape and is amazingly tasty.
Assembling a cake: Features, rules, nuances. Cake decor with fresh flowers: How? What for? Why? Chocolate decor: How to make? Why is it melting on the cake?
Let's cook:
+ Delicate cake with butter cream, decorated with natural flowers and chocolate
+ Chocolate biscuit cake: chiffon chocolate biscuit, caramel-cream cream, decoration.

SESSION №5
The topic of the lesson: «Methods of preparing «puff pastry», taste features»
Finally, let's unravel the secret of the delicious cake «Napoleon». Let's learn how to cook instant puff pastry, it will surprise you with its ease and simplicity of production, as well as taste. Let's prepare the custard. We will assemble the Napoleon cake, taking into account all the features and small details that will make the cake perfect.
Let's cook:
+ Cake «Napoleon» with custard decorated with fresh fruit.
+ Crispy and fragrant «Puff rolls with cream»

SESSION №6
Lesson topic: «Types of Cheesecakes and their fundamental differences»
Let's get acquainted with the concept of cold-cooked cheesecake. We will analyze possible variations and combinations of flavors. How to make Cheesecake light and airy, tender with a crispy base and fruit on top? How to prevent the fruit from weathering on the cake, how to fix them in the right place on the cake and many other nuances we will analyze and practice. And of course, insidious gelatin, how to use it correctly in mousse cakes and other desserts, we will also show you.
Let's cook:
+ Cheesecake with fruits/berries

SESSION №7
The topic of the lesson: «Children's favorite desserts Cake pops and timeless classics - Potato cake»
Classic, everyone's favorite dessert Potato and his younger brother Cake pops. How to cook, how to spice up the taste, why it breaks up, why is it too dense, why does Cake pop fall off the stick, how can you cover it with chocolate? All these questions and many more will be answered in this session!
Let's cook:
+ Cake Potato
+ Cake pops

SESSION №8
Lesson topic: «Brownie and his secret»
Fashionable and very tasty brownie dessert, let's analyze the recipe and cooking technology. Learn how to bake a brownie the right way. Cut the brownies into perfect pieces for restaurant serving. Let's learn how to make brownie cookies, with a crunchy texture and a seductive softness inside.

Let's cook:
+ Brownie with almond flakes and cranberries
+ Cookies Brownie.

SESSION №9
Lesson topic: «Preparing stylish mousse cakes»
Let's analyze the concept of «Mousse cake», as well as the types of mousses and their features. What decor is perfect for mousse cakes. How to cook and store semi-finished cake. Mousses and marmalade fillings based on veining ingredients (agar-agar, pectin, gelatin). Fillings for mass cakes: coolies, 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 cook:
+ Spicy Cherry Mousse Cake
+ Strawberry trifle.

SESSION №10
Lesson topic: «Mirror glaze and its vagaries»
In this lesson we will learn how to make a mirror glaze, learn the manufacturing process, learn the types of mirror glaze (chocolate based, inverse syrup, fruit berry puree, no chocolate, caramel based), as well as coloring the mirror glaze. Let's analyze the rules for coating mousse desserts with mirror glaze, the main mistakes, the difficulties of cooking and coating. Let's cover the cakes with icing and see our reflection.
Let's cook:
+ Mousse cake «Hearts of Lovers» with mango, covered with mirror glaze
+ Mousse cake covered with mirror glaze of different temperatures with chocolate decor.

After completing this training program, if you like it, you can contact the manager and within a month extend the training for +8 interesting classes up to the enhanced pastry chef course and receive the appropriate certificate.

LEARNING CONDITIONS
Training is conducted in the real conditions of the confectionery restaurant.

DOCUMENT
«CERTIFICATE» in English.

EDUCATIONAL PROGRAM
The program may be adjusted depending on the confectionery where the training takes place.

SLESS №11, №12
Lesson topic: «3D cake - any fantasies come to life»
Cooking, decorating cake 3D. The composition of the cake at the request of the student, cream coating: technology for working with pastry bags, types of nozzles and their unique capabilities. Cream preparation.
Let's cook:
+ Cake in the shape of a Dinosaur
+ Cake in the shape of a Teddy Bear

SLESS №13, №14
Theme: «Mastic and its unique possibilities»
How to prepare mastic? Options for finished mastic, manufacturers, nuances, features. How to perfectly cover the cake with fondant. Analysis of variations in the combination of creams and mastic, and the consequences of interaction. Flowers from mastic. Figurines from mastic. Features of storage and transportation of cakes covered with mastic.
Impregnations and syrups in cakes covered with fondant, a slippery slope or a good idea?
Let's cook:
+ Chocolate cake with mastic decor, coating: mastic.

SESSION №15
The topic of the lesson is «Airbrush or feel like an artist».
Working with an airbrush and edible paints. Preparation of inventory and paints. Coating process and decoration options. Ways to protect your workspace from paint pollution. How to evenly coat a cake? Let's take a look at the difficulties at work and how to deal with them.
Let's cook:
+ Cake «Cosmos» and decorate with an airbrush.

SESSION №16
Lesson topic: «Waffle, rice paper, sugar paper».
In this lesson you will learn how to decorate cakes with wafer, rice and sugar paper quickly and without incident. How to avoid deformation of the coating?
How to make a picture depicted on rice paper as realistic as possible? How to fix rice paper on a cake? Rice paper floristry, amazing flowers, thanks to which the cake will be transformed before our eyes in minutes. Gingerbread (toppers) and rice paper, the subtleties of friendship.
Let's cook:
+ Sliced ​​cakes «Opera»: ganache, Jaconda biscuit, coffee butter cream, whipped ganache, tempered chocolate.

SESSION №17
Lesson topic: «Air meringue»
Interesting, win-win, recipe, non-trivial cooking process. You will be surprised how simple everything ingenious is. The confectioner-mentor will tell and show: how to make meringue perfectly dry, how to make meringue on a stick in the form of a flower or a topper in the form of a number, why there are grains of sugar in meringue and how to avoid it, how to make meringue that is not sugary, why meringue sticks to a baking sheet, what to do if this happens, why meringue gets sticky and how to avoid it, what is the ideal temperature for meringue drying, how to make meringue gift sets, how to pack! You will learn how to make Pavlova dessert: baking, assembling. Let's cook:
+ Meringue on a stick
+ Cake «Pavlova»
+ Modernist cake «Pavlova with berries»: Swiss meringue, mascarpone cream, berry compote.

SESSION №18
Lesson topic: «King Chocolate»
Stunning, delicious, spectacular chocolate decor - that's priceless, you will learn how to do in this lesson. Tempered chocolate, storage, decoration production. You will find out thanks to what equipment you will get a stylish and concise chocolate decor. You will practice on the best professional chocolate and you will succeed!
Let's cook:
+ Chocolate flowers
+ Chocolate feathers
+ Chocolate spheres with holes for serving ice cream.

It is possible to study topics that are not on the list after agreement with the confectioner.

Practice for compiling calculation cards and calculating the cost of the product in agreement with the confectioner.

LEARNING CONDITIONS
Training is conducted in the real conditions of the confectionery restaurant.

DOCUMENT
«CERTIFICATE» in English.