Explore a range of viennoiserie, brioche, cakes and tarts and master the intricacies of classics including Croissants, Pain au Chocolat, Cassis Snail, Tropezienne Tart, Pink Praline Brioche, Citrus Crème Brulée Brioche, Vanilla & Raspberry Mille Feuille, Galette de Rois, and Crumble Lemon Bergamotte Meringue Tart.
Elevate your craft with our 2-day professional baking course, brought to you in collaboration with Alliance Française and the esteemed French GourMay Food and Wine Festival. Under the tutelage of the French Pastry Chef Adrien Duraffourd, with over two decades of experience in some of Europe's top kitchens, this course is designed to refine your techniques and deepen your understanding of French baking. Date: May 13 and 14 (Monday & Tuesday) Time: 10am to 5pm Venue: Towngas Cooking Centre - 9/F Lee Theatre Tuition Fee: $3,200 (CPSP0495) *member discount is not applicable Explore a range of viennoiserie, brioche, cakes and tarts and master the intricacies of classics including Croissants, Pain au Chocolat, Cassis Snail, Tropezienne Tart, Pink Praline Brioche, Citrus Crème Brulée Brioche, Vanilla & Raspberry Mille Feuille, Galette de Rois, and Crumble Lemon Bergamotte Meringue Tart. Course Highlights: 1. Hands-on baking experience with diverse French pastries. 2. A closer look at the science behind baking and current innovations. 3. A 1-hour seminar on the heritage of French baking with David Cordina. Meet the Instructors:
課程編號 | CPSP0495-01 |
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課程模式 | 實習課程 |
配送方式 | Practical |
語言 | 英語 |
堂數 | 2 |
課堂長度 | 7 |
星期 | 星期一 |
上課日期及時間 | 13/05/2024 10:00 AM |
第二課上堂時間 | 14/05/2024 10:00 AM |
每班最多人數 | 16 |
地點 | 煤氣烹飪中心 |
如何兌換/換購 |
|
課程編號 | CPSP0495-01 |
---|---|
課程模式 | 實習課程 |
配送方式 | Practical |
語言 | 英語 |
堂數 | 2 |
課堂長度 | 7 |
星期 | 星期一 |
上課日期及時間 | 13/05/2024 10:00 AM |
第二課上堂時間 | 14/05/2024 10:00 AM |
每班最多人數 | 16 |
地點 | 煤氣烹飪中心 |
如何兌換/換購 |
|
條款與細則 |
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(D) 責任
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