Patisserie Series intermediate

Patisserie Series Intermediate

Introduction

This program is the continuation of Patisserie Series Basic for participants who wish to learn more advanced techniques and recipes on traditional European Bread and Pastries. In these 2 days session participants will be equipped with more knowledge and techniques selection for advanced desserts and pastries that can be prepared at home.

Organization

Taylor's Culinary Institute

Outcome

At the end of this program, participants will be able to:

- Prepare Laminated dough for croissant and breakfast pastries
- Prepare variety of petit fours
- Prepare European cakes, tarts and tortes

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No	Topic	Topic Description
1	Intermediate Session 1	Sachertorte, Croissant (Lamination) and Orange Mousseline Torte
2	Intermediate Session 2	Chocolate Caramel Torte, tri-color Bavarois and Making Croissant & Danish
3	Intermediate Session 3	Opera Cake, Tiramisu, Raspberry Souffle
4	Intermediate Session 4	Macaroons, Mango Charlotte and Nanaimo Bar

Expert

Karamvir Singh Godrei

With over 30 years of experience in the Pastry Arts industry. Hailing from top hotels and Bakeries in Toronto, Canada such as Four Seasons, Chef Karam specializes in Viennoiserie and classical French Pastries that have won him several awards. He chose to proceed with his career in the academic field to share his knowledge with the younger generation where he is currently the Senior Lecturer and Pastry Advisor at Taylor's Culinary Institute.