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CLASS DESCRIPTIONS
FOOD ART ACF CERTIFIED!
This comprehensive class will highlight the following:
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How to make pastillage, plus texturing, assembling and airbrushing techniques
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How to work with sugar, from boiling to casting, pulling and blowing, plus the creation of various pieces such as flowers, leaves and ribbons
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The fundamentals of chocolate, review of tempering, and the molding, spraying, cutting out and assembly of finished pieces
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How to make garnishes using different mediums, plus application and presentation ideas
CANDY MAKING ACF CERTIFIED!
This class will cover:
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Tempering of Des Alpes couverture
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Creating candy made of ganache, liqueur, fondant pāte de fruits, gianduja, marzipan, and nougatine
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The making of candies and truffles using the hand-dipped, molded, and piped methods incorporating different shapes and textures
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Creating candy decorations.
SUGAR AND VENUANCE PEARLS ACF CERTIFIED!
This class will cover:
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Sugar boiling
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Working with Venuance crystals and pearls
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Creating bubbled sugar
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Creating decorations for plated desserts
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Constructing four showpieces using blown, pulled and casted sugar
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Step-by-step demonstrations of sugar techniques
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Ample hands-on practice of all elements
No sugar experience necessary.
CHOCOLATE AND PLATED DESSERTS ACF CERTIFIED!
This class will cover:
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History of chocolate
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Manufacturing process of chocolate, from bean selection to the roasting and conching processes
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Proper tempering technique
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Creating plated desserts with an emphasis on presentation
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Ample hands-on practice of all elements
CHOCOLATE METHODOLOGY ACF CERTIFIED!
This class will cover:
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Origin and development of chocolate
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Process by which chocolate is made, from cocoa beans to premium couverture
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Fundamental techniques such as tempering
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Working with Esprit Des Alpes couvertures and glazes
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Creating basic candies using the hand-dipped, molded and piped methods
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Creating cakes, tarts, ice cream and frozen desserts using the latest techniques
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Working with different forms, shapes and textures
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Art of presentation
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Creating decorations
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Ample hands-on practice of all elements
Upon conclusion of this course, students will understand the rudiments of working with chocolate and be able to apply these techniques in a professional environment.
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