arts baking & pastry · 2019. 5. 1. · baking & pastry arts 44 murray street...

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Introduction to Baking & Pastry Arts 44 MURRAY STREET WOODBROOK/TRINIDAD/W.I T / + 868 628 5928 E / [email protected] W / www.thebakingacademytt.com UNIT ONE YEAST BAKING Wheat Pan Bread Rosemary Foccacia Cheese Foccacia Cinnamon Raisin Bread Gruyere and Walnut Bread UNIT TWO SIMPLE AND COMPLEX BREAD MAKING Soft Dough Rolls Fougasse Sesame Flatbread Braided Loaves Knotted Rolls UNIT THREE PIES AND TARTS WITH FLAKY PASTRY Apple Pie Fresh Fruit Tarts Quiche Lorraine Onion Tarts UNIT FOUR PIES AND TARTS WITH SWEET PASTRY Walnut and Frangipane Tarts Banana Walnut Tarts Blueberry Crumb Tarts Apple and Almond Tarts UNIT FIVE PATE A CHOUX and PASTRY CREAM Creme Patissiere Eclairs Paris Brest Gougeres UNIT SIX CHEESECAKE AND PUFF PASTRY Sour Cream Cheesecake Making and Rolling Puff Pastry Almond Frangipane Poached Pears UNIT SEVEN BAKING WITH PUFF PASTRY Techniques of Completing and Rolling Puff Pastry Strawberry Millefeuille Vanilla Millefeuille Palmiers Sacristains UNIT EIGHT COOKIES AND PIPING TECHNIQUE Biscotti Checkerboard Cookies Amandines Palets aux Raisins Amaretti UNIT NINE CHOCOLATE TECHNIQUES Ginger Truffles Champagne Truffles Milk Chocolate Truffles Cashew Clusters Raisin Pecan Clusters UNIT TEN FOAM CAKES AND GLAZING TECHNIQUES Vanilla Genoise Chocolate Rum Cake Meringue Buttercream Rolling and Completing Genoise UNIT ELEVEN CHOCOLATE CAKES AND GANACHE Chocolate Ganache Chocolate Genoise Chocolate Ribbon Cake Double Chocolate Roll Chocolate Buttercream UNIT TWELVE BUTTER BASED LAYER AND POUND CAKES White Butter Layer Cake Devil's Food Cake High Ratio Pound Cake Lemon Coconut Cake Fluffy White Icing UNIT THIRTEEN Final Exam & Pratical UNIT FOURTEEN Grand Buffet & Presentation of Certificates

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  • Introduction to Baking & Pastry

    Arts 44 MURRAY STREET

    WOODBROOK/TRINIDAD/W.I T / + 868 628 5928

    E / info@thebakingacademytt .com W / www.thebakingacademytt .com

    UNIT ONE YEAST BAKING Wheat Pan Bread Rosemary Foccacia Cheese Foccacia Cinnamon Raisin Bread Gruyere and Walnut Bread UNIT TWO SIMPLE AND COMPLEX BREAD MAKING Soft Dough Rolls Fougasse Sesame Flatbread Braided Loaves Knotted Rolls UNIT THREE PIES AND TARTS WITH FLAKY PASTRY Apple Pie Fresh Fruit Tarts Quiche Lorraine Onion Tarts UNIT FOUR PIES AND TARTS WITH SWEET PASTRY Walnut and Frangipane Tarts Banana Walnut Tarts Blueberry Crumb Tarts Apple and Almond Tarts UNIT FIVE PATE A CHOUX and PASTRY CREAM Creme Patissiere Eclairs Paris Brest Gougeres UNIT SIX CHEESECAKE AND PUFF PASTRY Sour Cream Cheesecake Making and Rolling Puff Pastry Almond Frangipane Poached Pears UNIT SEVEN BAKING WITH PUFF PASTRY Techniques of Completing and Rolling Puff Pastry Strawberry Millefeuille Vanilla Millefeuille Palmiers Sacristains UNIT EIGHT COOKIES AND PIPING TECHNIQUE Biscotti Checkerboard Cookies Amandines Palets aux Raisins Amaretti

    UNIT NINE CHOCOLATE TECHNIQUES Ginger Truffles Champagne Truffles Milk Chocolate Truffles Cashew Clusters Raisin Pecan Clusters UNIT TEN FOAM CAKES AND GLAZING TECHNIQUES Vanilla Genoise Chocolate Rum Cake Meringue Buttercream Rolling and Completing Genoise UNIT ELEVEN CHOCOLATE CAKES AND GANACHE Chocolate Ganache Chocolate Genoise Chocolate Ribbon Cake Double Chocolate Roll Chocolate Buttercream UNIT TWELVE BUTTER BASED LAYER AND POUND CAKES White Butter Layer Cake Devil's Food Cake High Ratio Pound Cake Lemon Coconut Cake Fluffy White Icing UNIT THIRTEEN Final Exam & Pratical UNIT FOURTEEN Grand Buffet & Presentation of Certificates

  • Lessons are taught through Demonstrations, Practicals, Lectures and Examination. You will

    learn the techniques of Simple and Complex Bread Doughs. Pate a Choux and Puff Pastry are

    introduced. Cheesecakes, Cookies and Chocolate Techniques are also practiced. You will explore

    simple cakes, fillings and icings. Food Safety and Food Handling lectures are included.

    Each student is provided with personal equipment and tools. Our recipes have been tested and taste approved. Time is set aside for remedial learning. We follow International standards of production

    and technique. A totally hands on, practical program composed of 70 hours of Technique,

    Artistry and Learning.

    Meet Our Chef

    Stephanie attended the Institute of Culinary Education (ICE) where she graduated with Diplomas

    in Culinary Arts (2004), Pastry and Baking (2005) and Restaurant Management (2006). In 2007, she left ICE

    to begin her career as a Pastry Chef.

    Featured in the New York Times and CNN.com, she has worked as a personal chef in New York and has also been the Executive Pastry Chef at several New York restaurants, including Kutshers Tribeca, Kitty's

    Canteen and Ralph Lauren's Polo Bar.

    Stephanie brings her wealth of culinary experience to the Academy of Baking and Pastry Arts.

    STEPHANIE TEEKARAM

    Our Classroom

    We assure you the finest culinary experience to rival that of any international culinary and

    baking academy.

    MONDAY 8TH JULY 2019 - TUESDAY 13TH

    AUGUST 2019

    MONDAY, TUESDAY & WEDNESDAYS 5PM TO 9PM

    A PRIVATE CULINARY EXPERIENCE!

    Cost

    Tuition $11,500

    Includes Uniforms, All Textbooks and learning materials, recipes and ingredients.

    Payment in full less 5% $10,925.00

    2 Monthly Payments: $5750.00 per month Non Refundable Registration Fee of $850.00

    "Our love affair with food requires greater technical skill

    and knowledge. We have created an outstanding facility,

    with rigorous curriculum, taught by

    trained chef instructors."

    "Come...bring your passion!"