Course

Confectionary course DESSERTS IN GASTRONOMY

Ana Florencia Davila

Michał Świerad

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desserts in gastronomy pastry course

star TRAINING PROGRAMME

Learn how to prepare:

✓ desserts which combine flavours and textures,
✓ desserts in chocolate shells,
✓ mini tarts,
✓ mini puffs, eclairs with chocolate creams and fruit,
✓ Art Grillage baskets in desserts for gastronomy,
✓ desserts in glass and porcelain,
✓ desserts on a plate made with molecular gastronomy textures,
✓ Petit Fours – sweet jewellery,
✓ beautiful embellishments with chocolate decorations.

people INTENDED FOR

This course is intended for professionals and enthusiasts of confectionery - chefs, employees and owners of restaurants, cafes, hotels, and catering companies, especially if they want to improve their skills and various techniques for the production of desserts, as well as master the art of combining flavours and textures. If you are looking for creative ideas and innovative recipes for effective and breathtaking sweets to include in your menu, this course will be perfect for you.

chef's hat Examples of confectionary creations

Below you will find examples of confectionary examples made during the course. We shall inspire you to make them by yourself in your own atelier!

WE PROVIDE

    • A workplace fully equipped and modern appliances produced by the leaders of the confectionery industry.
    • High-quality raw materials and products to be used in the training
    • Printed recipes which serve as practical “guides” during the course
    • Training certificate
    • An apron that the participants may take with them after the training
    • Creative atmosphere, drinks and lunch
    • 24 h parking
    • Post-training technological support

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