Viennoiserie Professional Series: 

August 31st to September 18th

 

chocolate croissant large


traditional croissant large

                                                picture-40                                                                                                                             


picture-47 copy

 

Viennoiserie Professional Series.

Part I: Introduction to Enriched Doughs and treatment Lamination (10 days)

Main focus of this series is to learn mixing and handling of both laminated and non-laminated viennoiserie. The first part of buy viagra from canada this series covers a variety of enriched dough, such as brioche, gibassier and sticky buns.  You will learn how to adjust mixing and dough handling depending on formulations. Next, you will proceed to laminated doughs. This section will cover yeasted laminated doughs such as croissant and Danish, and also non-yeasted doughs such as traditional puff pastry and blitz puff pastry.  Different lamination techniques, as well as several types of retarding methods are introduced. A selection of creams and fillings are made in this series to finish Danish and http://cospacerobot.org/index.php/order-propecia-propecia puff pastries.   

Part II: Advanced Viennoiserie (5 days)

You will make a variety of pastries from both laminated and non-laminated dough. Products made during this series include Panettone with Levain, Pan d’Oro, Laminated Brioche and Inverted Puff Pastry. We will also delve into modern viennoiserie concepts and shapes.

Pre-Requisite:   Systematic Approach to http://www.communitymanagement.cl/order-5mg-cialis-cheap-online Bread or Series I


Intense Hands-on Training and Real-World Scale
 
Our curriculum includes an exceptionally high level of hands-on training. Nothing is just demonstrated students actively create each formula.

Focused Individual Attention
 
We commit to small class sizes. Our 16-student limit fosters invaluable personal instruction.

Advanced Equipment and Spacious Classrooms

Our Baking Institute's open facility provides plenty of room to practice. Our diverse and technologically-advanced equipment prepares graduates to use equipment found in any restaurant or bakery. 

Useful Information

- Classes run from 7:00 AM to 3:00 PM Monday to Friday (sometimes 3:30 PM).
- We will provide you with all the course information (lectures, formulas, and additional information), and provide you with all the equipment needed during class.
-Students are required to wear long pants, closed toe and non skid shoes, a chef jacket.
-Students should bring a notebook, writing utensils and http://lepsoc.org.za/cheap-viagra-super-active a calculator to class.
-Cost of the serie is $3,660 including breakfast and lunch.
-This serie is limited to free viagra sixteen students. 

 

Please email Babeth: This email address is being protected from spambots. You need JavaScript enabled to view it.for more information.
© San Francisco Baking Institute | Photography by Frank Wing, Joe Burns, Steve Hunt, Latvis Photography and SFBI staff
Web development by Avalon Media Group