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SEASONAL CAKES
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Olivier BAJARD - World Champion of Pastry - Meilleur Ouvrier de France Pâtissier
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Set up a new collection of seasonal cakes, modern style, in the flavors and the study of the textures. This training will advance the importance of the choice and the use of the materials of high quality. The methodology, the technology of the recipes and the study of the cost price will complete this training course.
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From monday 02 to thursday 05 august 2010
Duration : 4 days - 32 hours
Rate : 1 379.60 € without taxes - 1 650 € with IVA
Breakfast and lunch are included
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PETITS CHOCOLATS, GRANDE EXPERIENCE
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Jean-Pierre WYBAUW - International Consulting – Famous writer of several chocolate’s books -
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Jean-Pierre WYBAUW, Master in the art of the chocolate, transmits with pedagogy all the secrets of his knowledge.
To the program : technology, method and manufacturing varied concerning the chocolate-brown candies, ganache, praline, …
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From monday 9 to thursday 12 august 2010
Duration : 3 days and a half - 28 hours
Rate : 1 220.74 € without taxes - 1 460 € with IVA
Breakfast and lunch are included
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ICE CREAM - SORBETS AND THEIR TECHNOLOGY
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Olivier BAJARD - World Champion of Pastry - Meilleur Ouvrier de France Pâtissier
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Learn how to create and to calculate frozen recipes with the help of the technology.
You are going to set up different ice-cream cakes or frozen desserts including coulis, biscuits and other ingredients adapted to the composition. A really delight for your customers!
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From monday 16 to wednesday 18 august 2010
Duration : 3 days - 24 hours
Rate : 1 045.15 € without taxes - 1 250 € with IVA
Breakfast and lunch are included
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TARTS AND FRENCH CLASSICAL CAKES
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Olivier BAJARD - World Champion of Pastry - Meilleur Ouvrier de France Pâtissier
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Olivier BAJARD proposes to revisit the traditional French desserts and to make his last creation of tarts.
To the program : St Honoré, Millefeuille, Paris-Brest, Pâte à choux, Savarin, Seasonal Tarts ...
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From monday 23 to wednesday 25 august 2010
Duration : 3 days - 24 hours
Rate : 1 045.15 € without taxes - 1 250 € with IVA
Breakfast and lunch are included
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THE SPIRIT OF GREAT CHEFS WITH MARC DUCOBU
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MARC DUCOBU - Ambassador of the Belgian Chocolate – DUCOBU’s Pastry Shop - BELGIUM -
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Ambassador of the Belgian Chocolate, Marc DUCOBU suggests you discovering multitude varieties of desserts, greedier some than the others, for the biggest pleasure of your customers. He will share with you his passion and his generosity in his work.
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From monday 23 to wednesday 25 august 2010
Duration : 3 days - 24 hours
Rate : 1 045.15 € without taxes - 1 250 € with IVA
Breakfast and lunch are included
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ARTISTIC SUGAR SHOWPIECE
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Jacquy PFEIFFER - Co Founder « French Pastry School » CHICAGO – UNITED STATES – Vice World Champion
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Fascinated by artistic sugar, this training course will allow you to acquire the fundamental technical and artistic bases in the elaboration of prestigious artistic showpiece. Beautiful decoration for buffet and ceremony.
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From monday 30 august to thursday 02 september 2010
Duration : 3 days and a half - 28 hours
Rate : 1 220.74 € without taxes - 1 460 € with IVA
Breakfast and lunch are included
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THE SPIRIT OF GREAT CHEFS WITH YANN DUYTSCHE
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Yann DUYTSCHE - Pastry Chef in the shop- DOLC in SANT CUYAT – next to BARCELONE - SPAIN
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Author of the book "Diversions Sucrées", Yann DUYTSCHE is a young complete leader very talented pastry chef. His creations are very elegant and smart by the sobriety marked by an extraordinary personality. To the program: tastes, flavors and exceptional textures in their research and their modernity.
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From monday 30 august to thursday 02 september 2010
Duration : 3 days and a half - 28 hours
Rate : 1 220.74 € without taxes - 1 460 € with IVA
Breakfast and lunch are included
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