This dessert course offers a comprehensive exploration of pastry arts, from classic foundations to modern trends, providing students with the skills to create exquisite desserts.
Duration: 6 weeks
Days:
Tuesday 10am- 2pm
Thursday 10am- 2pm
Course fees: N300k
Registration fee: N20k
Includes starter pack, and all necessary food ingredients for the duration of the course.
1. Introduction to Pastry Arts:
- Overview of essential pastry techniques
- Introduction to key ingredients and equipment
- Understanding the science of baking
2. Classic Dessert Foundations:
- Mastering basic cake, tart, and cookie recipes
- Techniques for creating a variety of pastry bases
- Hands-on practice with foundational desserts
- (Macarons, Eclair, cinnamon rolls, puddings, tiramisu, etc.)
3. Art of Chocolate:
- Understanding chocolate types and tempering
- Creating chocolate ganache, truffles, and decorations
- Incorporating chocolate into various desserts
4. Patisserie Creations:
- Crafting delicate pastries such as éclairs, cream puffs, and Napoleons
- Filling variations and presentation techniques
- Perfecting the art of layered desserts
5. Frozen Desserts:
- Techniques for making ice creams, sorbets, and granitas
- Creating refreshing and visually appealing frozen treats
- Balancing flavors and textures in frozen desserts
6. Introduction to Pastry Arts:
- Overview of essential pastry techniques
- Introduction to key ingredients and equipment
- Understanding the science of baking
7. Classic Dessert Foundations:
- Mastering basic cake, tart, and cookie recipes
- Techniques for creating a variety of pastry bases
- Hands-on practice with foundational desserts
- (Macarons, Eclair, cinnamon rolls, puddings, tiramisu, etc.)
8. Art of Chocolate:
- Understanding chocolate types and tempering
- Creating chocolate ganache, truffles, and decorations
- Incorporating chocolate into various desserts
9. Patisserie Creations:
- Crafting delicate pastries such as éclairs, cream puffs, and Napoleons
- Filling variations and presentation techniques
- Perfecting the art of layered desserts
10. Frozen Desserts:
- Techniques for making ice creams, sorbets, and granitas
- Creating refreshing and visually appealing frozen treats
- Balancing flavors and textures in frozen desserts
Dessert course
Dessert course
This dessert course offers a comprehensive exploration of pastry arts, from classic foundations to modern trends, providing students with the skills to create exquisite desserts.
Duration: 6 weeks
Days:
Tuesday 10am- 2pm
Thursday 10am- 2pm
Course fees: N300k
Registration fee: N20k
Includes starter pack, and all necessary food ingredients for the duration of the course.
What you will learn
1. Introduction to Pastry Arts:
- Overview of essential pastry techniques
- Introduction to key ingredients and equipment
- Understanding the science of baking
2. Classic Dessert Foundations:
- Mastering basic cake, tart, and cookie recipes
- Techniques for creating a variety of pastry bases
- Hands-on practice with foundational desserts
- (Macarons, Eclair, cinnamon rolls, puddings, tiramisu, etc.)
3. Art of Chocolate:
- Understanding chocolate types and tempering
- Creating chocolate ganache, truffles, and decorations
- Incorporating chocolate into various desserts
4. Patisserie Creations:
- Crafting delicate pastries such as éclairs, cream puffs, and Napoleons
- Filling variations and presentation techniques
- Perfecting the art of layered desserts
5. Frozen Desserts:
- Techniques for making ice creams, sorbets, and granitas
- Creating refreshing and visually appealing frozen treats
- Balancing flavors and textures in frozen desserts
6. Introduction to Pastry Arts:
- Overview of essential pastry techniques
- Introduction to key ingredients and equipment
- Understanding the science of baking
7. Classic Dessert Foundations:
- Mastering basic cake, tart, and cookie recipes
- Techniques for creating a variety of pastry bases
- Hands-on practice with foundational desserts
- (Macarons, Eclair, cinnamon rolls, puddings, tiramisu, etc.)
8. Art of Chocolate:
- Understanding chocolate types and tempering
- Creating chocolate ganache, truffles, and decorations
- Incorporating chocolate into various desserts
9. Patisserie Creations:
- Crafting delicate pastries such as éclairs, cream puffs, and Napoleons
- Filling variations and presentation techniques
- Perfecting the art of layered desserts
10. Frozen Desserts:
- Techniques for making ice creams, sorbets, and granitas
- Creating refreshing and visually appealing frozen treats
- Balancing flavors and textures in frozen desserts