A skilled chef who knows how to prepare and present a range of delicious, tempting, eye-catching bakery and patisserie products will always be in demand. There are many offerings to incorporate into your menus. Choose from an array of cakes, biscuits, sponges and scones; plus several pastry options including short, sweet, suet and choux, not to mention the uber-handy convenience pastry.
This hands-on workshop will cover...
Preparation Methods:
Weighing and Measuring, Sieving, Mixing and Kneading, Proving, Knocking Back and Shaping.
Cooking Methods:
Baking, Frying, Glazing, Icing, Filling and Decorating.
Extension:
Crème Anglaise, Crème Patisserie, Ganache, Fruit Preparation, Piping Skills, Poaching Pears and Macerating Fruit.
