授業内容
アラン・デュカス料理学校のパティシェ養成のための知識や技術を身につけます。
パティシエ(5ヶ月)
ペストリーショップ、ベーカリー、レストラン、またはホテルで仕事を始めるためのスキルを実行します。
PATISSERIE | ||
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Week 1 & 2 | Basic doughs | Basic Tarts (Lemon tart, Bourdaloue tart, Fruits tart, Tatin tart..) Advance Tarts (Coffee/Lemongrass tart, Mont Blanc Tart, Mango Tart …) |
Week 3 & 4 | Pâte à choux | Basic pate a choux (Choux Vanille, Paris Brest, Swans, Salambos …) Advanced Pâte à Choux (Almond / Cherry Religieuses, Strawberry / Orange Blossom Saint Honoré ….) |
Week 5 & 6 | Puff Pastry Dough | Basic Puff Pastry Dough ( Jalousie, Traditional Millefeuille, Bichon …) Advanced Puff Pastry Dough ( Exotic Millefeuille, Rhubarb/ Strawberry Alllumettes …) |
Week 7 | Pâtes Levées | Brioche ( Navettes, Chocolate Fondant Brioche, Bugnes …) Donuts, Waffles, French Toast, Pancakes, Bostock … |
Week 8 & 9 | Traditional Entremets | Opéra, Charlotte aux Poires, Moka, Black Forest, Sacher … |
Week 10 | Advanced Mixed Week | A week where we mix all the previous competencies to create an advanced and superior recipes Apple and Back Currant Galette by Christophe Felder Peanut / Caramel / Pineapple Paris Brest Peanut / Caramel / Pineapple Paris Brest Chesnut / Mandarin Choux … |
Week 11 & 12 | Travel Tea Time Cakes | Basics Cookies ( Chocolate Chips Cookies, Amarettis, Rochers Coco, Almond Tuiles ….) Advanced and Superior Cookies ( Macarons: different flavors, Damiers, Hazelnuts Apricot Cake …) |
Week 13 & 14 | Entremets | More than 10 different kinds of Entremet, Biscuits, Inserts, Filling, and Flavors. Le temps des Cerises by Bruno Moncoudioul Bromélia Calisson |
Week 15 | Bakery and Viennoiserie | Breads : Pain Courant, Pain aux Ingredients, Pain de Meteil … Vienoisserie : Croissant, Pain aux Chocolat, Pain de Mie … |
Week 16 | Themed Cakes | Christmas Log (Traditional and Modern) New Year Eve Cake |
Week 17 & 18 | Plated Desserts | Basic Plated Dessert (Ile Flottante, Fruits Gratin, Lava Cake …) Advanced Plated Dessert (Mojito Verrine, 66% Chocolate Soufflé, Chanel Square …) |
Week 19 | Chocolates and Confectionery | Chocolate (Chocolate Egg, Praliné, Chocolate Bonbons) Confectionery (Differents kinds of Caramel) |
Week 20 | Exam and Desserts Buffet | 2 days of Final Exam 3 days of Buffet Preparation |
ベーカリー (2ヶ月)
職人のパンを焼く際の基本的なテクニックを学びます。クラスで学んだテクニックを使って自分のパンを作りましょう。
BAKERY | ||
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Week 1 | Basic Soft Dough Breads | Different kinds of Brioche, Sandwich Breads, Buns |
Week 2 | International Breads | Pita, Pizza, Bretzel, Ensaymadas, Focaccia |
Week 3 | Sweet or Savory Merienda | Muffins, Quiche Lorraine, Savory Puffs, Donuts |
Week 4 | Viennoiserie | Croissants, Bi-color Croissants, Pain au Chocolat, Pains au raisins |
Week 5 | Advanced Bread Doughs and Fermentations | Different kinds of Natural Starters, Whole Wheat Bread with Liquid Starter |
Week 6 | Advanced Bread Doughs and Fermentations | Pain de tradition Française, Perfementation, Autolysis |
Week 7 | Advanced Bread Doughs and Fermentations | Pain de Campagne, Pre-fermentation, Delayed Proofing |
Week 8 | “Mixed” Week and Exam | Gluten-Free Breads, Beignets |
キッチンマネージメント(1ヶ月)
キッチンでのマネージメントを円滑に行うために、レシピの作成方法、製造コストの算出方法、人材の選定など管理者としてノウハウを身につけます。
KITCHEN MANAGEMENT | |
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I. Organization of a Kitchen | Organization and Premises Production Organization and management Recipes and Menus |
II. Kitchen Management (Controls and Finance) | Kitchen Budget Purchase and Supply Restricting Cost Human Resource Management |
III. Kitchen Management (Personnel) | Kitchen Management Principles Managing a Kitchen Kitchen Staff |
スケジュール
開講日 2020年4月20日
2020年4月20日〜4月27日
実習
火曜〜金曜:午後1時〜午後7時
講義
水曜:午前9時〜正午
2020年4月28日〜10月30日
実習
月曜〜木曜:午前7時〜午後1時
講義
金曜:午前9時〜正午
*2020年8月以降のスケジュールについてはお問い合わせくださいませ。