Duration:

Theoretical and practical training for 3 days

Maximum Number of Participants:

20 Participants

Content:

The skills and techniques presented in the Preparation of Custards, Creams, Frozen Desserts, and Dessert Sauces training course are essential to successful pastry production. Many of these skills, such as making mousses or preparing custards, will also be useful in other areas of the kitchen. Food safety rules in preparing and handling desserts are also included. Guidelines for assembling desserts conclude the course.

Structure of the workshop and topics covered:

• How to prepare a variety of custards and creams
• The difference between stirred and baked custards and pastry cream
• How to make soufflés
• How to prepare Bavarian creams, chiffons, mousses and crème Chantilly
• How to prepare a variety of ice creams, sorbets and frozen dessert items
• How to prepare a variety of dessert sauces, fruit purées & syrups
• How to use custards, creams, frozen desserts and dessert sauces in preparing and serving other pastry and dessert items
• Food safety rules in preparing and handling desserts
• The advantages and disadvantages of using convenience products in making desserts
• Guidelines for assembling desserts