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Pastry Course

Learn the techniques of preparation and presentation of pastry

Advances in tech and current methods of preprocessing and storage, are perfectly suited to artisanal pastry making "master hands" multiply without losing in the finished product.

This course aims to show pastry operation of a professional bakery, plus teach you to master the art tools and techniques used by pastry chefs greater national and international recognition.

Higher Studies Open Hospitality offers comprehensive training from elementary ethics of the profession, developing the ability to adapt to new trends and the use of imagination and innovation as differentiators. Learning that includes knowledge and experience in international classic pastry combined with the latest techniques in baking-pastry bakery and restaurant.

Agenda

  • Pastry: story and craft - Brief history of the bakery. Organization Confectionery
  • Specific installation and equipment - Plant and machinery. Health and safety. Virus. Parasitic infestations. Chemical poisoning. Harmful natural substances in food. Food Additives
  • Analysis of the raw material - Sweeteners. Dairy. Gelatin. Egg. Salt Flour
  • Bodies bisque - historical reference. Rating masses. Systems working in pastry for making biscuits. Types of merengue. Recipe
  • Friable masses - Features. Mixed type. Recipe
  • Creams and derivatives - English. Chantilly. Pastry. Creme au beurre, butter cream. Yolk cream. Fruit cream. Cream of nuts. Flan and family. Truffle. Coverage cakes. Toffee
  • Mousses and families - Introduction. Semifreddo. Mousses. Bavaroise
  • Fermented doughs - flours. Yeast. Brioche. Savarin. Bread. Croissant. Danish Dough or cuques
  • Cold World - History. Definition. Classification. Essential ingredients. Pasteurization. Homogenization. Maturation. Batch freezer. Recipes and technical specifications
  • Mignardises - Features. Classifications today. Examples of tray pettit-four. Pasta, fruit or jelly Nice. Caramel mou. Cloud, mash mellow or guimauve. Galletas
  • Pastelería para celíacos - La celiaquía. Las harinas. Recetario
  • Tartas - Tarta tatin. San Marcos. Charlotte, charlota o carlota. Tiramisú. Ópera. Selva negra. Sacher

GOALS

Con el curso de Pastelería conseguiremos que:

  • Conozcas las características generales que rigen el funcionamiento de una Pastelería-Obrador moderna.
  • Conozcas la maquinaria con la que tratamos y las materias primas básicas para sacar el mayor rendimiento a nuestras elaboraciones
  • Identifiques y elabores cualquiera de las elaboraciones básicas de las diversas familias que engloba el oficio, controlando los parámetros de tiempos y temperaturas, elementos indispensables para lograr realizar con exactitud las diversas recetas.
  • Domines el manejo de la manga y cartucho y las diversas técnicas artísticas empleadas en la pastelería con el objetivo de lograr una amplia gama de combinaciones de texturas, sabores y colores.
  • Optimices los criterios para la confección de una carta de postres de restaurante, manejando los costos a partir de una adecuada selección, manipulación, producción, conservación y aprovechamiento de las materias primas que componen los distintos postres.

Salidas Profesionales

El curso de pastelería está dirigido a todos aquellos que deseen adquirir, mejorar y actualizar su formación en este sector con una preparación específica para incorporarse a un puesto de trabajo como pastelero.

Program taught in:
Spanish

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Start Date
Sept. 2019
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