ALLIANCE SUMMER PROGRAMS 2018 BROCHURE SUMMER PROGRAMS 2018 | Page 11

This
course
combines
practice
and
demonstration classes. It is designed to
review and consolidate essential culinary
skills as well as increase knowledge about
products.
«
»
The purpose of this module is to master the culinary techniques in order to realize and
produce all the dishes on offer in a gastronomic restaurant. Students will be in a real situation
and will improve their dexterity and automatic gestures, and will gain in autonomy and
consistency. They will learn how to supervise a section.
This practical course is designed to teach basic bread baking skills and techniques.
Special emphasis is placed on baking, not only the French traditional baguette and
viennoiserie, but also a variety of breads using different types of flour, fermentation
methods, shaping, mixing processes and cooking. The students will discover and work
on the essential techniques of bakery and will acquire vocabulary and technological
knowledge of the products, as well as equipment and tools used in the laboratories.
This practical course is designed to review and consolidate main pastry skills and techniques.
Special emphasis is placed on French pastries, entremets and individually plated desserts.
© INSTITUT PAUL BOCUSE ALLIANCE