IF YOU ARE INTERESTED IN LEARNING HOW TO CREATE AND DECORATE EXTRAORDINARY TIERED CAKES AND EXQUISITE PLATED DESSERTS, CKCA HAS GOT THE CLASS FOR YOU!
The Center for Kosher Culinary Arts and French Pastry Chef Philippe Kaemmerle will be hosting a two-week class on advanced techniques in pastry arts. The class will focus specifically on advanced presentation cakes and development of plated desserts and desserts presentations.
This class is perfect for graduates of our professional training program in culinary arts, working bakers, cake decorators and pastry chefs, or serious amateurs.
PART 1 - ADVANCED PRESENTATION CAKES
4 Day program with lecture, discussions, preparation, decoration and finishing of wedding cakes, birthday cakes, anniversary or special occasion cakes.
Students will be able to understand:
1. Selling the cakes/Type of cakes/Various themes
2. Planning, designing of cakes, organizing, transporting
3. Labor/cost issues of producing cakes & decorative items vs. purchase.
4. How to assemble any cakes.
5. How to construct using support dowels and columns
6. Difference between tiered & stacked
7. Decoration techniques/borders
8. Cake covering
9. Presentation
Technical Skills:
Royal Icing: Piping – Drop flowers – Borders – Fleur de Lys – String work etc…
Rolled Fondant: Cover cakes
Gum Paste: Various flowers & individual decorating items.
Marzipan (House made): Roses – Flowers – Leaves – Some figurines.
Modeling Chocolate (Chocolate Plastique). Various flowers – Ribbons etc...
Chocolate spray on cakes
PART 2 - DESSERT DEVELOPMENT & PLATING
4 Day program with lecture, discussions, preparation, decoration, and plating of traditional/contemporary desserts.
Students will be able to understand:
1. How desserts are developed from concept through implementation.
2. Importance of fresh ingredients, seasonality, locality, availability, ripeness/shipping
3. Traditional flavors versus modern pairings
4. Plated dessert design: high-end restaurants, volume environments, etc
5. Labor, storage space and cost constraints
6. What is feasible/not feasible in different restaurant environments, and general implementation issues.
Technical Skills:
Demonstrate improved efficiency in dessert production techniques
Garnish desserts appropriately, execute a variety of sauce patterns and plate design
Develop a dessert concept within certain criteria (for example: a plate w/ something
hot/cold/frozen, crunchy/creamy, garnish and a main dessert, 2 sauces – made with different techniques, appropriate to main flavor of dessert)
Make quenelles - piping
Chocolate drawings on plate
Sugar Angel hair
Pull sugar – demonstrate pulling sticks for dessert garnish
Set up a service station and follow instructor orders for serving desserts
COURSE TUITION = $800
Including all supplies & Materials
Students will receive a Certificate of Completion upon successfully finishing the course.
Advanced Pastry Techniques
Dec 12 - 22, Mon - Thurs, 9 am - 1 pm
CALL TO REGISTER TODAY!
718.758.1339
0 comments:
Post a Comment