CHRISTIAN FORAIS

The French American Culinary and Hotel Institute

presents

CHRISTIAN FORAIS

The French American Culinary and Hotel Institute

presents

Mastering Chocolate Confection

Mastering Candy & Marmalade Confection

Mastering Sweet Bread and Breakfast Roll Making

Mastering Plated and Classic Restaurant Desserts

Mastering Fine Dry Petits Fours and Biscuits

Mastering the Classics of French and International Pastry

Mastering Contemporary High-End Composite Cakes

Mastering Tart Making

Mastering High-Tea and Coffee Cake Confection p. 3

p. 4

p. 5

p. 6

p. 7

p. 9

p. 10

p. 12

p. 13

p. 14

SUMMARY

About Chef CHRISTIAN FORAIS p. 2

Master French Pastry Program Course in San Diego, California, US

The French American Culinary & Hotel Institute is offering in San Diego the

unique opportunity for people who wish to learn professional French pastry from

one of the leading Head Pastry Chefs and Instructors in France and internationally.

The program consists of a 10-week course covering all of the specialties of

Professional Pastry.

INTRODUCTION

Mastering Fresh Miniature Petits Fours & Fancy Cakes p. 8

Mastering Bread-making p. 11

Mastering Ice-Cream, Sherbet and Frozen Cake Confection

About the Instructor,

Before devoting all of his talent to the training of the new generation of outstanding

pastry chefs, Christian Forais was the Head Pastry Chef of the prestigious and world

famous Ritz Hotel in Paris, France for over 9 years… He was later the head pastry

instructor of the hotel’s culinary school for 9 more years where he exercised and

perfected all of his instructors skills and abilities training hundreds of international

pastry chefs and entrepreneurs.

Of a giving and generous nature, he is committed to transmitting his experience,

knowledge and passion to the new generation of Pastry Chefs. For over 20 years he has

trained hundreds of pastry professionals and entrepreneurs in this field all over the

world…

Furthermore, many members of the international artistic, cultural and political elite have

also called on this great pastry Chef for the pleasure of learning the art of French pastry

with one of its best ambassadors. With this work, become his student and learn step by

step the techniques and secrets of this outstanding French Chef Pâtissier.

p. 2

CHRISTIAN FORAIS

Program and Course Description

The program covers in 10 weeks all the techniques, knowledge and recipes that a high

skilled pastry chef should have to create his own business or to work for a pastry shop,

a bakery, a restaurant, a luxury hotel or for a catering company.

Mastering High-Tea and Coffee Cake Confection

The ability to master the confection of different kinds of rising doughs (by the

addition of a leavening agent), of whipped-up doughs (by intensive whisking), to the

good utilization of ingredients (butter for example in different states and / or

temperatures), to the correct use of professional molds and the proficient use of

baking temperatures will all permit the production of a full range of cakes and sponge

cakes of exceptional quality: madeleines, financiers, cake au chocolat et à la pistache, Pain de

Gênes, scones, muffins etc., …

p. 3

«Maîtriser l’élaboration des Cakes et Gâteaux pour le Café et le Thé»

p. 4

Mastering Tart Making

The confection of tart dough requires mastering techniques such as the “sablage” and

the “fonçage” so that at the time of eating, the client will be able to enjoy a tart that is

soft, moist and at the same time tasty and crispy. The use of a large variety of

doughs (pâte sucrée, pâte sablée, pâte sablée au chocolat et aux noisettes, sablé breton

etc …), of garnishings (crème d’amande, crème de noix de coco, appareil à mirliton,

crème pâtissière, ganache, crème brûlée etc.…), and the use of various fruits that will

be employed fresh, cooked, pan fried, poached or caramelized will allow the

confection of a great variety of tarts starting with the classics that never go out of

style (tarte aux fraises, tarte aux poires et aux amandes, amandines etc…) and

finishing with the most contemporary ones (tarte à la crème brûlée et aux framboises,

tarte au chocolat et aux abricots, tarte Tatin à la mangue et au pain d’épices etc…)

«Maîtriser l’élaboration des Tartes »

Mastering Contemporary High-End Composite Cakes

Contemporary high-end composite cakes (Entremets Contemporains) are challenging

because they require the perfect combination in the same cake of different biscuits

(biscuit cuillère, biscuit Dacquoise, biscuit au chocolat, biscuit aux amandes…),

mousses (aux fruits, au chocolat etc…), and other preparations such as jellified fruit

disks, ganaches, appareils praliné croquant, glazings etc… In order to obtain a great

tasting product that is also very attractive visually, it is necessary to master the

“chemisage”, the “montage”, the “démoulage” of an entremets, the confection of

mousses (based in meringue italienne, crème fouettée, sabayon etc…) and also all of

the decoration techniques (biscuit, sugar, chocolate, … decorations).

«Maîtriser l’élaboration des Entremets Contemporains»

p. 5

p. 6

«Maîtriser l’élaboration des Grands Classiques de la Pâtisserie . ..Française et Internationale »

Mastering the Classics of French and International Pastry

Created by international pastry chefs, these cakes are essential in the windows and

display of a pastry shop and are always greatly appreciated by the clientele. They

require mastering several basic doughs such as pâte feuilletée, pâte à choux, biscuit

cuillère, etc… but also different creams and mousses (crème frangipane,appareil à

cheese cake, crème pâtissière, crème diplomate, crème mousseline, mousse au

chocolat, etc…).

Mastering Fine Dry Petits Fours and Biscuits

The confection of dry petits fours requires the mastering of numerous techniques in

pastry. Eaten during teatime or receptions, dry petits fours are a must in the product

selection of the pastry chef and catering specialist. They also enhance the

presentation, quality and complexity of plated desserts. Their long lasting conservation

makes them ideal for commercialization.

p. 7

«Maîtriser l’élaboration des Biscuits et Petits Fours Secs »

p. 7

p. 8

All the techniques for the elaboration of these are taught in detail in the confection of

these fresh miniature petits fours and fancy cakes that are the pride and joy of the

leading pâtissiers: petits fours made in a frame, in soft silicone molds, in rings, using

multiple doughs, biscuits, creams and confections… The objective is to permit the

production of a very large great tasting variety of fresh miniature fancy cakes with an

impeccable presentation. This course will culminate with the organization of a

“cocktail dinatoire”(a fancy reception).

Mastering Fresh Miniature Petits Fours & Fancy Cakes

«Maîtriser l’élaboration des Petits Fours Frais et Moelleux »

Mastering Plated and Classic Restaurant Desserts

The dessert in a restaurant remains the last tasting impression of the customer and for

this very reason it must be of a very successful nature. This work permits the

realization of the most classical restaurant desserts such as the chocolate éclairs,

chocolate mousse, crème brûlée, fine apple tart, the frozen nougat, the raspberry

mille-feuille (Napoleon), chocolate fondant, etc… It also includes the elaboration of

a plated dessert menu that is contemporary and refined for gastronomic high-end

restaurants: cristalline d’abricots poêlés aux amandes caramélisées, tarte fine aux

fraises dans leur jus et riz au lait à la vanille, tartelette au chocolat et sa glace au basilic

etc… Finally, a few delicious wellness desserts are presented for health conscious

clients…

p. 9

«Maîtriser l’élaboration des Desserts sur Assiette et de Restaurant »

The full variety of products in viennoiserie are made essentially from four principal

rising doughs: “the pâte à brioche”, “the pâte à croissants”, “the pâte à Danish” and

“the pâte à brioche feuilletée”. The production of each of these base doughs will

allow the elaboration of all of the products derived from these doughs: “brioches

mousselines”, “brioche Nanterre”, “Pliés aux pépites de chocolat et à la pistache”,

“brioches aux fruits”, “croissants”, “petits pains au chocolat”, “roulés au chocolat et à

la pistache”, “moulins aux abricots”, “Danish aux amandes”, “brioche feuilletée au

beurre de cacahouète” and also “chaussons aux pommes”, “petits pains au lait”,

“cannelés”, “kugelhof ”…

Mastering Sweet Bread and Breakfast Roll Making

«Maîtriser l’élaboration des Viennoiseries »

p. 10

Mastering Bread-making

The making of a bread requires the understanding of the leavening /

fermentation principle and also the principle of the base temperature. Its

production must follow specific key stages: the “pétrissage”, the “pointage”,

the “pesage”, the “détente”, the “façonnage”, the “apprêt”, the “incision des

pâtons” and the “cuisson”. All of this extremely important information for the

successful making of individual breads is explained in detail in the

production of classics like the baguette, the “pain de campagne”, the “pain

de mie”, the “pain de seigle”, the “fougasse”, etc… All of these techniques

and recipes are the basis for all international bread elaboration.

« Maîtriser l’élaboration des Pains »

p. 11

p. 12

Mastering the cooking process of sugar is one of the keys for success in the production

of candies and sweets. Becoming fashionable again “home made” without the use of

artificial products and preservatives, the confection of caramels, marmalades,

marshmallows, nougats, “pâtes de fruits”, “sucre candi”, lollypops, “berlingots” is

explained step-by-step in great detail in order to be able to make a full range of artisan

candies & sweets of very high quality. Another section of this program is also dedicated

to the “work” of sugar in the making of sugar decorations and artistic pieces: “sucre

tire”, “sucre bullé”, “sucre coulé”, “sucre soufflé” and “sucre filé”.

Mastering Candy & Marmalade Confection

«Maîtriser l’élaboration des Confiseries et Confitures »

The creation of chocolates and chocolate artistic pieces requires the mastering of

tempering and conditioning of the chocolate so that a delicious, shiny and crunchy

finished product can be obtained. The attention to detail is required in the work of

the artisan chocolate maker from the selection of the base products, the tempering,

and the many elaboration techniques used for making chocolates and fillings.

Another important aspect of the work of the “chocolatier” is making chocolate

“sculptures” and pieces for parties and special occasions. The second part of this

program focuses on the techniques necessary for the elaboration of these artistic

pieces that are the pride and joy of the chocolatier: the use of chocolate molds, the

use of a variety of products used to create these pieces, the production of jelly molds,

the assembly process for the sculptures, etc…

Mastering Chocolate Confection

«Maîtriser l’élaboration des Chocolats »

p. 13

Mastering Ice-Cream, Sherbet and Frozen Cake Confection

Frozen desserts are among the most appreciated internationally. Their

production is very delicate and requires mastering the necessary steps in the

specific preparation of sherbets, ice-creams, and “parfaits glacés”. The

cooking, the pasteurization and maturation processes are key steps in the

elaboration of ice-cream. The sherbet (sorbet) mix must be balanced so that a

good fruit taste can be obtained and at the same time the formations of crystals

can be avoided. The role of the different types of sugar must be understood

(saccharose, atomized glucose, inverted sugar…). This learning process is

done though the elaboration of several frozen cakes combining different

biscuits (biscuit dacquoise, pain de Gênes, macaron, meringue…) along with

several ice-creams, sherbets and “parfaits glacés”.

p. 9

«Maîtriser l’élaboration des Glaces, Sorbets et Entremets Glacés »

p. 14

The French American Culinary and Hotel Institute Inc.

4370 La Jolla Village Drive - Suite 400. San Diego, CA 92122

Tel. (858) 546-4332 Fax (858) 546 4334

www.frenchamericaninstitute.org info@frenchamericaninstitute.org

CHRISTIAN FORAIS

The French American Culinary and Hotel Institute

presents

2011 Calendar

Program starts April 11th to June 17th

Schedule: M-F at 9 am. to 12:30 pm. OR

M-F at 2 pm. to 5:30 pm.

Complete Program (10 weeks)

Cost: $7,950.00 dollars

50% deposit upon registration* + $300 dollars enrollment and uniform fee

The balance should be paid 3 weeks prior to each program

Weekly Program (per week)

Cost: $950.00 dollars

50% deposit upon registration* + $300 dollars enrollment and uniform fee

The balance should be paid 3 weeks prior to each program

* Limited occupancy, due to high demand we will generate a waiting list.

CHRISTIAN FORAIS

The French American Culinary and Hotel Institute

presents

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Complete Program (10 weeks)

Week one (April 11th to 15th) Week six (May 16th to 20th)

Week two (April 18th to 22nd) Week seven (May 23rd to 27th)

Week three (April 25th to 29th) Week eight (May 30th to June 3rd)

Week four (May 2nd to 6th) Week nine (June 6th to 10th)

Week five (May 9th to 13th) Week ten (June 13th to 17th)

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REGULATIONS

For all information concerning payment and general terms, please refer to the conditions described in the

brochure of The French American Culinary and Hotel Institute.

Payment

50% deposit upon registration + $100 dlls. enrollment fee. The balance should be paid 3 weeks prior to each program.

(For special conditions, please contact our administration Office).

Cancellation conditions

At least four weeks before the starting date of the program your payment willbe refunded, less a 20% cancellation fee.

Less than four weeks before the starting date of the program: no refund, but the school will retain the tuition fees for

one year, during wich time the student may reschedule the class, provided space is available.

A 20% rescheduling fee will be charged.

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your stay in the program.

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CHRI S T I A N FORA I S

ENROLLMENT F ORM

The French American Culinary and Hotel Institute