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
Week 1 & 2Basic doughsBasic Tarts (Lemon tart, Bourdaloue tart, Fruits tart, Tatin tart..)
Advance Tarts (Coffee/Lemongrass tart, Mont Blanc Tart, Mango Tart …)
Week 3 & 4Pâte à chouxBasic pate a choux (Choux Vanille, Paris Brest, Swans, Salambos …)
Advanced Pâte à Choux (Almond / Cherry Religieuses, Strawberry / Orange Blossom Saint Honoré ….)
Week 5 & 6Puff Pastry DoughBasic Puff Pastry Dough ( Jalousie, Traditional Millefeuille, Bichon …)
Advanced Puff Pastry Dough ( Exotic Millefeuille, Rhubarb/ Strawberry Alllumettes …)
Week 7Pâtes LevéesBrioche ( Navettes, Chocolate Fondant Brioche, Bugnes …)
Donuts, Waffles, French Toast, Pancakes, Bostock …
Week 8 & 9Traditional EntremetsOpéra, Charlotte aux Poires, Moka, Black Forest, Sacher …
Week 10Advanced Mixed WeekA 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 & 12Travel Tea Time CakesBasics Cookies ( Chocolate Chips Cookies, Amarettis, Rochers Coco, Almond Tuiles ….)
Advanced and Superior Cookies ( Macarons: different flavors, Damiers, Hazelnuts Apricot Cake …)
Week 13 & 14 EntremetsMore than 10 different kinds of Entremet, Biscuits, Inserts, Filling, and Flavors.
Le temps des Cerises by Bruno Moncoudioul
Bromélia
Calisson
Week 15Bakery and ViennoiserieBreads : Pain Courant, Pain aux Ingredients, Pain de Meteil …
Vienoisserie : Croissant, Pain aux Chocolat, Pain de Mie …
Week 16Themed CakesChristmas Log (Traditional and Modern)
New Year Eve Cake
Week 17 & 18Plated DessertsBasic Plated Dessert (Ile Flottante, Fruits Gratin, Lava Cake …)
Advanced Plated Dessert (Mojito Verrine, 66% Chocolate Soufflé, Chanel Square …)
Week 19Chocolates and ConfectioneryChocolate (Chocolate Egg, Praliné, Chocolate Bonbons)
Confectionery (Differents kinds of Caramel)
Week 20 Exam and Desserts Buffet2 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
Week 1Basic Soft Dough BreadsDifferent kinds of Brioche, Sandwich Breads, Buns
Week 2International BreadsPita, Pizza, Bretzel, Ensaymadas, Focaccia
Week 3Sweet or Savory MeriendaMuffins, Quiche Lorraine, Savory Puffs, Donuts
Week 4 ViennoiserieCroissants, Bi-color Croissants, Pain au Chocolat, Pains au raisins
Week 5Advanced Bread Doughs and FermentationsDifferent kinds of Natural Starters, Whole Wheat Bread with Liquid Starter
Week 6Advanced Bread Doughs and FermentationsPain de tradition Française, Perfementation, Autolysis
Week 7Advanced Bread Doughs and FermentationsPain de Campagne, Pre-fermentation, Delayed Proofing
Week 8“Mixed” Week and ExamGluten-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
I. Organization of a KitchenOrganization 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。