We've noticed this is not your region.
Redirect me to my region
What do you want to learn today?

Innovative Chocolate Creations – Award Winning Chocolate and Confectionary

Short Course by  La Patissier
Inquire Now
On-Site / Short Course

Details

Duration:

4 days

 

Entry Requirement:

Must possess basic knowledge & skills of pastry & baking

 

Certification of Practical Training:

Awarded by Cilantro, an approved education center by City & Guilds with recognition of quality culinary education by Worldchefs (WACS)

 

Why Choose La Patissier?

  •    HRDF claimable
  •    Class conducted by Award-winning Pastry Chefs
  •    100% hands-on pastry making
  •    No assessment / exam
  •    Class size with no more than 15 students
  •    Mastering unique and modern approach toward pastry in short time
  •    Stay competitive and innovative ahead of others in the industry
  •    Top-notch facilities with advanced and comprehensive equipment
  •    Professional tools and ingredients will be provided
  •    Recipes copy to take home

Outline

Day 1: Knowledge and Technique for Modern Concept

  •          Introduce the principle and technique of working with chocolate couverture.
  •          Understand the important factor to ensuring result.
  •          Mix variety of different bases using the processes outline.
  •          Determine doneness for pre crystallization or optimum crystallization of tempering to molding.
  •          Different application in using couverture and sugar.
  •          Handling cook sugar and brix measure.


Day 2: Technique and Handling for Different Process of Recipe

  •          Describe recipe and method for process.
  •          Balance flavor and texture.
  •          Cooking and brix control for sugar and sweetness.
  •          Molding method.
  •          Method and crystalizing.

 
Day 3: Focus and Fine Work of Chocolate and Sugar

  •          The importance and composition of chocolate & sugar work.
  •          Assemble for chocolate and fruit candy.
  •          Technique of fine work and detail competency.
  •          Cut-out and shaping of method jellified candy.

Day 4: Assemble and Finishing Work

  •          Final assembling and garnishing for chocolate.
  •          Complete presentation of Chocolate / Candy/ Jelly product.
  •          Finishing and completion for all the prepared variety.
  •          Complete with innovative methods for appearance and taste.

Speaker/s

Chef Jess Chiam Ko Seen - Executive Pastry Chef

  •          Chairman of Pastry Alliance Malaysia.
  •          Awarded Pastry Chef of the year by Chefs Association of Malaysia.
  •          World Chefs certify Pastry Judge.
  •          Malaysia Pastry Team for Coupe du Monde de la Patisserie, Lyon France.
  •          Pastry Lecturer for India, Philippine and Malaysia since 2009.
  •          Malaysia Team Coach for Mondial des Arts Sucres Paris France.
  •          Malaysia Team Coach for Asian Pastry Cup, FHA Singapore.
  •          Malaysia Team Pastry Chef to IKA Culinaire Olympic, Germany
  •          Malaysia Team Pastry Chef to Luxemburg.
  •          Malaysia Team Pastry Chef to International Pastry Grand Prix Tokyo Japan.
  •          Pastry Technician & Consultant Pastry Pro Sdn Bhd 2009 to 2012.
  •          PME cake decoration training, UK.
  •          Executive Pastry Chef of Sunway Resort Hotel & SPA.
  •          Pastry Chef of Maya Hotel KL.
Reviews
Be the first to write a review about this course.
Write a Review

La Patissier is a professional pastry kitchen by Cilantro. This unique, extensive pastry master class are geared towards pastry and baking professionals who want to hone or enhance their skills, or provide training for their teams. Topics explore high levels of expertise in subjects such as sugar artistry, entremets and petit gateaux, chocolate showpieces and candies, and more. In addition to recipes and technique, students are taught to grasp the subtlety of ingredients and flavors and become ambassadors of an ever-evolving art. Our master classes are designed to maximize the sharing of knowledge and recipes from our chef experts in a short period of time, including hands-on experience. Learn from the master.

 

Why Choose La Patissier?

  •    HRDF claimable
  •    Class conducted by Award-winning Pastry Chefs
  •    100% hands-on pastry making
  •    No assessment / exam
  •    Class size with no more than 16 students
  •    Mastering unique and modern approach toward pastry in short time
  •    Stay competitive and innovative ahead of others in the industry
  •    Top-notch facilities with advanced and comprehensive equipment ...
Sending Message
Please wait...
× × Speedycourse.com uses cookies to deliver our services. By continuing to use the site, you are agreeing to our use of cookies, Privacy Policy, and our Terms & Conditions.