This Program is designed for students to experience the world of Swiss pastries, ice creams and fine chocolate production providing a complete introduction to modern pastry making and presentation..
Sweet Paste: Preparation, rolling, lining tarts, troubleshooting.
Sponge Mixtures: Different production methods, types of sponge mixtures, sponge variations- rolled and gluten-free sponge, storage.
Sugar Syrup: Boiling, measurement of density.
Crème, Curds, Fruit Mousses and Fillings: Pastry and bavarian crème, fruit curds, preparation techniques of fruit mousse, gateaux and entremets filling.
Meringue: Preparation and application of different meringue, mixtures, butter meringue mixtures in cake, frangipane mixtures and pound cakes.
Frozen Desserts: Parfait, frozen mousse.