Learn from the comfort of your home and become a Professional Pastry Chef of excellence in the most awarded Latin American Institute of the world.
Cakes, tarts, puddings and much more.
Aulas
The course is available through 3 DVD's of three hours each, in version NTSC, together with an illustrated manual of techniques of international pastry with over 3,000 pictures and study guides for Hygiene and Food Handling, Administration of Gastronomic Enterprises and practical applications of the techniques shown in the DVD's./p>
To follow the class, besides a better than average appointed kitchen, a DVD player and a television set will be required. The course material will consist of three deliveries, each of them a guide and a video on DVD.
During the course, there will be written evaluations with questions that will be mailed to the student. Once these are approved, the students will have the month of December, February and July of each year to come to the Institute for the final exam, which will last for approximately 4 hours. The Institute will provide for all the equipment, utensils and ingredients and recipes necessary to show the techniques learned during the course. One the practice component of the exam is over, students will have to respond to a questionnaire covering concepts included in the program.
Those students who have questions or need clarification, will have access to our instructors. Any questions should be made in writing, either by mail, fax or the internet. Our electronic address is
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, or else by telephone.
Final Diploma
Pastry Artisan
Program
Pastry Techniques:
35 classes showcasing the use of a vast amount of techniques and their practical applications through the manual and videos. Among other techniques there will be preparation of wet and dry doughs, petit fours, puff pastry, liquid and semi-liquid pastes and doughs, including to fry, shell pastry, meringue, beaten dough with airy and creamy texture, fermented dough, creams, mousses, torte creations, coatings and finishes, sauces, use of corne, chocolate, bonbon products, sugar, ice cream, fruits and gelatin.
Hygiene and Food Handling:
The classes are delivered with support of texts dealing with the conditions favorable to the development of microorganisms and the cleaning agents designed to combat them, the requirements for food handling of cooked and uncooked food, as well as issues of personal hygiene.
Management Principles:
The classes are delivered with support of texts that explain the fundamental concepts of the gastronomic enterprise: the notion of location, the actual location, outlet design, the cost analysis of dishes, menu design, promotion techniques, service management, hiring and motivating the staff.
