arts baking & pastry the diploma in · pastry cook or baker. it serves as an in depth exposure...

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The Diploma in Baking & Pastry Arts 44 MURRAY STREET WOODBROOK/TRINIDAD/W.I T / + 868 628 5928 E / [email protected] W / www.thebakingacademytt.com Diploma of Baking & Pastry Arts UNIT ONE Orientation Guide To Fruit Wet Method Cookery Dry Method Cookery Measuring Quick Breads Advanced Quick Breads UNIT TWO Fundamentals Meringues, Macaroons Cookies & Souffles Egg Custards & Pastry Creams Puddings & Cheesecakes Foundations of Sugar Foundations of Chocolate Foundations of Hydrocolloids UNIT THREE Choux Pastry Puff Pastry Tarts and Pies Galettes UNIT FOUR Advanced Doughs Laminated Doughs Yeast Doughs Puff Pastry Brioche, Croissants, Viennoiserie UNIT FIVE Cookies Cakes Cupcakes Grand Gateau Entremets Petits Fours Crepes "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!" UNIT SIX Chocolate Centerpieces Preparation For The Grand Buffet Food Costing Requisition Planning Production Planning Buffet Introduction and Planning

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Page 1: Arts Baking & Pastry The Diploma in · pastry cook or baker. It serves as an in depth exposure to fundamental pastry and baking theory, terminology, food handling standards, kitchen

The Diploma in Baking & Pastry

Arts44 MURRAY STREET

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

E / [email protected] W / www.thebakingacademytt.com

Diploma of Baking & Pastry ArtsUNIT ONE Orientation Guide To Fruit Wet Method Cookery Dry Method Cookery Measuring Quick Breads Advanced Quick Breads UNIT TWO Fundamentals Meringues, Macaroons Cookies & Souffles Egg Custards & Pastry Creams Puddings & Cheesecakes Foundations of Sugar Foundations of Chocolate Foundations of Hydrocolloids UNIT THREE Choux Pastry Puff Pastry Tarts and Pies Galettes UNIT FOUR Advanced Doughs Laminated Doughs Yeast Doughs Puff Pastry Brioche, Croissants, Viennoiserie UNIT FIVE Cookies Cakes Cupcakes Grand Gateau Entremets Petits Fours Crepes

"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!"

UNIT SIX Chocolate Centerpieces Preparation For The Grand Buffet Food Costing Requisition Planning Production Planning Buffet Introduction and Planning

Page 2: Arts Baking & Pastry The Diploma in · pastry cook or baker. It serves as an in depth exposure to fundamental pastry and baking theory, terminology, food handling standards, kitchen

Welcome to our Signature Diploma Program! Designed for The Academy by Internationally

renowned chefs. Our students will benefit from a rigorous curriculum designed for those seeking a

professional career in the field of Baking and Pastry Arts.

This is a 6 month, 2 semester, intensive culinary program and includes a 3 month internship within the industry. Made up of 360 hours of technique artistry

and learning. Lessons are taught through demonstration, practicals, lectures and examinations. This course covers the essentials for entering the food

industry as a baker/entrepreneur or professional pastry cook or baker. It serves as an in depth

exposure to fundamental pastry and baking theory, terminology, food handling standards, kitchen

operations, production organisation and timing skills through hands on experience of classical and modern baking techniques. Lectures on food safety, costing

and menu planning are included.

Meet Our Chefs

Chef Stephanie Teekaram 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 TEEKARAM

Our Classroom

Our small classes guarantee individual attention. We assure you the finest culinary experience to

rival that of any international culinary and baking academy. There are no additional or hidden fees

for international students.

UPCOMING DATES WEDNESDAY 16TH JANUARY 2020 -

SATURDAY 27TH JUNE 2020

THURS, FRI & SAT 9AM-2PM

A PRIVATE CULINARY EXPERIENCE

Cost

Tuition $41,500.00

Includes Uniforms. Text Books and Learning Materials. Personal Tool Kit and all Ingredients for the duration

of the Program.

Payment in full -5% : $39,425.00 6 Monthly Payments: $6916.16 per month Non Refundable Registration Fee: $850

CANDICE ELIGON Cake Artist Candice Eligon is a professional Cake

Artist from Trinidad & Tobago. She started decorating cakes at the age of fifteen, after

completing a beginners class in the preparation and application of royal icing at the YMCA.

From 2012-2014 Candice taught at the Trinidad & Tobago Hospitality and Tourism Institute, where students were introduced to various skills and

techniques in cake decorating to the fundamentals of building show pieces. Here she found that she

loved teaching and demonstrating just as much as the craft itself.