baking & pastry introduction to

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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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Page 1: Baking & Pastry Introduction to

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

Page 2: Baking & Pastry Introduction to

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.

TUESDAY 21ST JANUARY 2020 - SATURDAY

7TH MARCH 2020

TUESDAYS & SATURDAYS TUESDAY 5PM-9PM & SATURDAY 9PM-2PM

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!"