As a responsible Pastry school and Pastry chef , we are always expected to Introduce Program which are useful to different categories of chefs and students
After a care full study , we decide to Look into few components giving a more professional and business side approach
#ProfessionalBakery - A 2 weeks program where we wanted to groom students and professional into a more practical scenario for opening their own #bakeries , upgrade their #bakingskill or someone who want to concentrate only in baking science
Bakery, we feel some how get overshadowed under the beautiful looking french pastries or chocolate and we wanted to keep on upgrading it, inviting different chefs all the time.Sharing their own style and unique way of working. This Program have 4 components where we start with straight dough method breads , moving to sour dough , artisan breads and levain. #Venoisserie is a special attraction of this program finishing it with Asian breads , sandwiches and Tarts
As a huge fan to Master chocolatiers Like Christophe Morel , Jean Marie Auboine and Frederic Hawecker , we realize the potential of this craft and wanted to develop it a a larger level. it gives you a great opportunity to produce these for a smaller scale home business , On line business or large catering
The 2 weeks Program cover all different component of chocolate making and confections like Bon bon, Enrobed , Bar , Nougat , Fudges, Jam , Spreads , Toffee , Pate de fruits and candy Making. Also we are covering the unique "
" BEAN TO BAR " concept of chefs who want to create their own small chocolate production using the local produced bean. Its a new concept which is still followed by many small scale chocolatier who wish to make their own chocolates. Its a pure chocolate and matter of pride for a pastry chef who wish to create their own brand and flavours.
Also a great technique to teach to young students and entrepreneurs
We always wanted our students to under the bean , roasting and then infusing their own flavours into the chocolates
For More information -
After a care full study , we decide to Look into few components giving a more professional and business side approach
#ProfessionalBakery - A 2 weeks program where we wanted to groom students and professional into a more practical scenario for opening their own #bakeries , upgrade their #bakingskill or someone who want to concentrate only in baking science
Beatifull laminated dough
Artisan breads based on prefermt
Brioche
Rye breads
A vast menu covering different products based on different techniques and methods
Professional Chocolatier Program - We always believe that chocolate making is still not at its very best in the Pastry, knowing that it has all the potential to become one of the specialized area of career for any young entrepreneurs. Its very detailed , needs a lots of understanding and skills. Respect to temperature is something very very important for a chocolatier
As a huge fan to Master chocolatiers Like Christophe Morel , Jean Marie Auboine and Frederic Hawecker , we realize the potential of this craft and wanted to develop it a a larger level. it gives you a great opportunity to produce these for a smaller scale home business , On line business or large catering
The 2 weeks Program cover all different component of chocolate making and confections like Bon bon, Enrobed , Bar , Nougat , Fudges, Jam , Spreads , Toffee , Pate de fruits and candy Making. Also we are covering the unique "
" BEAN TO BAR " concept of chefs who want to create their own small chocolate production using the local produced bean. Its a new concept which is still followed by many small scale chocolatier who wish to make their own chocolates. Its a pure chocolate and matter of pride for a pastry chef who wish to create their own brand and flavours.
Also a great technique to teach to young students and entrepreneurs
We always wanted our students to under the bean , roasting and then infusing their own flavours into the chocolates
For More information -
Academy of Pastry Arts Malaysia
Lot- 16, Jalan 51A/223, 46100 Petaling Jaya,
Selangor Darul Ehsan,
Malaysia
No comments:
Post a Comment