Service à la Française International Brochure Programmation SERVICE A LA FRANCAISE_Mauritius | Page 25

PASTRY TRAINING
From 2 nd to 5 th March
Theme of training: 50 pastry creations at the dish for a gourmet menu,
creative confectionery''
Theme of contest: creative confectionery contest ''grand hotel''
Objective of the Training
Strengthen and deepen the knowledge of the trainee to enable him to:
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Perfectly master classic pastries,
Make cupcakes, canapés,
Make tart,
Make plate desserts,
Bake a cake based on a theme or for a ceremony.
Content
The training is structured around 5 areas that are gradually tackled through
various practical exercises during the training. Emphasis is placed on a theme
or technique according to the needs of the trainees.
• Pastry: puff pastry (double, inverted), crumble pastry (sweet, shortbread,
short crust), raised dough (cakes, madeleines), fermented raised dough
(brioche, milk bread), flaky puff pastry (croissant, chocolate bread, raisin
bread),
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Creams: butter cream (meringue, custard), pastry cream (muslin, fruit),
chantilly and whipped cream, custard, etc,
• Mousses : chocolate, fruit, bavarian, etc,
• Decoration : piping cone, marzipan.
Duration
4 days.
GREEN ZOOM
SAF has a Sustainable Development
Commitment which will result in
the choice of our partner-suppliers
for our classes which are already
committed towards products with
a low carbon emission, and the
teaching of "good practices" linked to
the reduction of energy consumption,
renewable energies, water saving,
waste recycling and biodiversity
protection. During the training the
following aspects will be reviewed:
quality cooking with products taking
inti consideration health, reduction
of waste, choice of cooking methods
"more sustainable and healthier",
the use of local products that allows
gastronomy and the fight against
food waste, the use of products from
organic farming, or environmental-
friendly,
conservation
methods
that consume little energy and are
respectful of the product such as the
low temperature box (.. .)
LO
The Pastry chef carries out all the pastry and chocolate work and masters
the basic production techniques. He masters assembling and decorating
techniques. He knows how to make a mount or an artistic piece within the
framework of a given event. He knows the preservation rules of products and
can estimate the cost of his production.
Franck MICHEL
MEILLEUR OUVRIER DE FRANCE
PASTRY CHEF
SAF Member
Craft leader