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Deeply involved in Giglio Cooking Culinary School in Florence

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The classes will be not pure demonstrations: guest will be "deeply" involved in putting their hand in the food and creating their own dishes

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Professional Pastry and Bakery program PDF  | Print |  E-mail
Written by Marcella   
Thursday, 03 October 2013 17:34

Sacher Parigina

"The teaching of pastry and bakery is (in my opinion) based on two instruments I consider fundamental: the correct execution of the work methods and the technical knowledge of the ingredient. Thus, beyond the teaching of the execution of the single recipes or preparations chosen for a didactic aim, what I try to transmit in my courses is that type of approach to the raw material that would allow to every student to be able to face all the pastry and bakery recipes they would be passionate about. This approach cannot no pass though the study of the most common bases and the relative "key" ingredients, all connected in a inter-twined way: that is why each single lesson is voted to a theme that never remains an "isolated" topic, but "one step" of a more articulated and complex journey".

Giovanni Stecca

Bavarese Cioccolatini1 Croissant

PROFESSIONAL PASTRY AND BAKERY PROGRAM
A Program in 12 lessons of Pastry
Bakery will be given at GiglioCooking school.
The lessons will take place 4 days a week, 06:00 through 09:00 pm.
The teacher is Chef Giovanni Stecca.
The program is divided in three parts.
The price of each part is 600 euros.
The whole program price is 1800 euros.

PROGRAM:

1° Part:

Paste friabili Pasta frolla classica – Il Sablée
Crema Inglese Crema bavarese – Il Cremoso
Montate di burro Plum-Cake – Crema frangipane
Cioccolateria Crema Ganache - Temperaggio

2° Part:

Pasta biscotto Biscotto arrotolato – Biscotto Savoiardo
Mousse Base semifreddo – Meringa italiana
Montate di uova Pan di Spagna – Dacquoise
Crema pasticcera Crema pasticcera – Creme Chibouste e Mousseline

3° Part:

 

Lieviti dolci Pasta Brioche – Pasta da Savarin
Pasta choux Pasta per bigné – Plum-cake con metodo bigné
Pasta sfogliata Impasti e sfogliature – Cottura ed impieghi
Lieviti salati Pane carré – Panini semidolci da buffet


This program is also visible at:

LAVETRINA DEL NANNI

For this program GiglioCooking will release a Certification of Attendance

Please contact US

 

The course will start every month. Schedules will be visible on the blog:

gigliocooking.blogspot.it

For info, contact Gigliocooking through the website:

http://www.gigliocooking.com/ it/about-us/flexycontacts.html


Forestanera Macarons RigoJancsi

Last Updated on Saturday, 17 September 2016 14:36
 

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pacchetto_2We modify our programmes according to your needs. Contact the staff for more information. You can have the pleasure of learning the Tuscan cuisine but also to travel.

Giglio Cooking Culinary school in Florence

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CalendarWeekWe organize one week lasting programs, either in classroom at GiglioCooking School in Florence and travelling to discover the most charming places of Tuscany.
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