a dedicated session for aim students · alain ducasse education innovave methodology and pedagogy...

The Pastry Essentials Program

AIM & ALAIN DUCASSE EDUCATION PRESENT

A dedicated session for AIM students

CMJN_IMPRIM_3_AIM-Pastry_Essentials-brochure.indd 1 25/11/2014 15:17

FOR

• Serious enthusiasts• Culinary or hospitality school students & professionals• Career changers• Entrepreneurs

PRE-REQUISITE

• 18 years old minimum

• Upon application approval

INSTRUCTION LANGUAGE

• English

• French

LOCATIONDucasse Institute Paris, FRANCE

Pastry EssentialsDiscover the world of professional pastry artsDesigned specifically for those who want to explore the universe of top pastry arts chefs, this professional skills initiation program introduces the most important foundations for creating delicious desserts through Alain Ducasse vision.

Five weeks of specialized modules teach core aspects of pastry arts with emphasis on skills-building. Acquire and apply innovative technique with simple dessert recipes designed to reinforce know-how. Small group settings provide personalized, interactive, efficient training.

CLASS TYPE: 85% hands-on & 15% theory + field-trip

DURATION: 5 weeks

5 weeks consisting of 200 hours skills-building classes• Applied theory & hands-on training in pastry laboratories• Associated skills• Testing: written & practical exams• Field trips

3


Receive, store & check goods

• Receive, identify & check pastry goods delivered• Stock & shelve goods by quality, weight, expiration dates, temperature

Organize yourself and develop efficient multi-tasking performance skills

• Learn how to follow a recipe• Prepare ingredients & material requirements • Organize your professional work station• Implement standard food-handling procedures• Acquire professional mise-en-place techniques

Acquire preliminary pastry preparation & techniques

• Weigh & measure ingredients• Wash, peel & cut fruits• Use basic ingredients (eggs, sugar, flour…)

Discover & practice pastry fundamental techniques

• Prepare simple doughs• Prepare most important creams used in pastry• Prepare custards• Fill & use a pastry bag• Acquire chocolate & caramel basic techniques• Prepare exclusive Ducasse recipes

Learn essential baking methods

• Bake different types of dough & sponges using appropriate material

Plate desserts adapted to restaurant concepts

• Taste & analyze pastry production (temperature, texture, aroma, flavor) • Adjust texture• Plate dishes according to chef instructions• Apply modern presentation techniques• Manage timing of service• Plate dishes according to chef instructions

P A S T R Y S K I L L S O B J E C T I V E S

4

PASTRY ESSENTIALS


Comply with hygiene and security regulations

• Understand & implement mandatory health & safety standards • Set up & maintain a clean work station• Learn how to fill out HACCP documents

Communicate & apply professional pastry Code of Conduct

• Learn pastry terminology for techniques, ingredients & equipment• Understand principles of professional kitchen communication• Interact in a pastry brigade

Identify & use professional pastry arts equipment

• Identify various utensils/materials & understand their proper functionality • Learn equipment operation, including multi-functional ovens, blenders,

mixers & blast chillers

Learn food pricing & cost control

• Apply basic principles of cost control & management

A S S O C I A T E D S K I L L S O B J E C T I V E S

5

PASTRY ESSENTIALS


6

P R O G R A M M O D U L E S

Module 1 5 days

Pastry fundamentalsDoughs, creams, meringues

Module 2 5 days

Best of French Plated DessertsFraisier, Saint-Honoré, Charlotte, Succès

Module 3 5 days

Chocolate, Caramel & PralinéChocolate tart, Soufflé, Profiteroles, Éclairs, Mousse

Module 4 5 days

Sweet finger food & small cakesMacaroons, Madeleines, Financiers, Tuiles

Module 5 5 days

Cost control Field Trip

Final Exam

Order of modules may change due to unforeseen schedule modifications

PASTRY ESSENTIALS


M E T H O D O L O G Y

7

ALAIN DUCASSE EDUCATION innovative methodology and pedagogy focuses on intensive hands-on practice in order to optimize skills acquisition.

Hands-on Workshops

Understand, memorize, duplicate, practice & ultimately master techniques. Workshops will allow students to:

• Discover new techniques step-by-step with the Instructor Chef’s demonstration• Experiment techniques with the Instructor Chef’s assessment • Apply techniques to professional recipes • Master and validate techniques with the Instructor Chef’s test

Theory Classes

Summarize and synthesize new knowledge. Classes will allow students to:

• Benefit from interactive discussions with the Chef Instructors & peers • Extend knowledge with individual or group research work

Tests & Grading

• Weekly module quizzes and hands-on practical tests evaluate understanding & monitor student progress• Final exam consists of a sweet buffet with jury evaluation

• Welcome Guide• Program Syllabus• Theory Handbook• All recipes• Uniform : Toque / 2 Alain Ducasse Education logo chef jackets / 1 pair of professional trousers / 1 pair of non-slip shoes• Pastry Arts Toolkit

T R A I N I N G M A T E R I A L & E Q U I P M E N T P R O V I D E D

Dates & Tuition: AIM students benefit from special conditions. Please contact AIM administration for more details.

• Tuition including: tax, training material, equipment, morning coffee & daily lunch• Tuition excluding: accommodation and transportation• Liability & health insurrances, valid passport and appropriate visa are required by all participants

T U I T I O N , F E E S & D A T E S

PASTRY ESSENTIALS


A Alain Ducasse Education Publication © 2014 All Rights Reserved

Photo Credits: Anne-Emmanuelle Thion - Pierre Monetta - Thomas Duval - Mathilde de l’Ecotais - David Bordes - Stéphane Bahic

FOR MORE INFORMATION & ENROLLMENT, CONTACT

Alain Ducasse Education

AIM

2. rue Charbonnel – 75013 Paris France

Tel : +33 (0) 1 45 75 65 75 Email : [email protected]

www.aim.fr

www.ducasse.com

The Pastry Essentials Program


a dedicated session for aim students · alain ducasse education innovave methodology and pedagogy...

Documents