Service à la Française International Brochure Training done by Meilleurs Ouvriers de France | Page 17

Training done by Meilleurs Ouvriers de France
Training programme
Pastry chef
He carries out all the pastry and chocolate work and masters the
basic production techniques. He masters assembling and decorating
techniques. He knows how to make a mount or an artistic piece within the
framework of a given event. He knows the preservation rules of products
and can estimate the cost of his production.
Objective of the training
Strengthen and deepen the knowledge of the trainee to enable him to:
• Perfectly master classic pastries,
• Make cupcakes, canapés,
• Make tart,
• Make plate desserts,
• Bake a cake based on a theme or for a ceremony.
Project
The training ends upon realisation of the project. Trainees will be asked to
imagine an event and compose pastries around this theme.
Target
This training course is aimed at professionals with a first experience in pastry and
working or wishing to work in a challenging environment.
Training content
The training is structured around 5 areas that are gradually tackled through
various practical exercises during the 10 days of training. Emphasis is placed on
a theme or technique according to the needs of the trainees.
• Pastry: puff pastry (double, inverted), crumble pastry (sweet, shortbread, short
crust), raised dough (cakes, madeleines), fermented raised dough (brioche,
milk bread), flaky puff pastry (croissant, chocolate bread, raisin bread),
• Creams: butter cream (meringue, custard), pastry cream (muslin, fruit), chantilly
and whipped cream, custard, etc,
• Mousses : chocolate, fruit, bavarian, etc,
• Decoration : piping cone, marzipan.
Duration
The recommended duration is two consecutive weeks (10 days). Depending
on the needs of the trainees and educational objectives, the duration can be
reduced to 5 days. In this case, themes will be pre-selected, and the number of
practical exercises will be adjusted accordingly.
Service à la Française, international brochure
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