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Professional Diploma in Pastry and Bakery High

Workshop Kitchen invites you to join their Professional Diploma High Cakes and Pastries.

The program is designed to be completed in 2 years and 2 months , with a variable schedule 1 class per week between Monday and Friday.

The program's goal is that the students gain the knowledge and skills needed to perform at national and international level as professionals in the area of \u200b\u200bFood and Beverage.

Our Diploma is 100% Practical , with a program that ensures student learning as all kitchen practices are carried out individually and supported by the Chef Instructor. Furthermore, it has theoretical content classes to strengthen awareness of our trainees. It is noteworthy that our groups are too small to ensure personalized attention.

The program has a duration of 520 hours , which are studied in 1 class 5 hours a week . The Agenda the Diploma comprises 26 modules and 2 Mandatory Optional modules (extra charge) , with duration of 1 month each.

Agenda:

Theory Module 1: Identifying equipment and raw materials
Theory Module 2: Principles Bakery: Dough Cooked, leavened, fermented, Dead, Beaten, Laminated, Cigarette, etc. .
Theory Module 3: Handling of Food

1. breads and pizzas
2. Mesa Mexicana Bakery International Bakery
biscuits Salt Panes
5. yBollería
   
6. Traditional Pastries Muffins
8. 
   laminated dough and puff
9. Mousses, soufflés and Zabaglione
10. dead mass, and mass Cigarette Tulip Pasta
    
11. Pays Cookies and Cakes
13. Gelatin, Terrines
Bavarese and Sweets & Salted Snacks
15. Artistic Jelly
16. Cheessecakes
17. Confectionery, Petit Fours, Sauces & Creams
18. Wilton Method Cake Decorating
19. Development of Ice Cream and Sorbets
Jams and Jellies
21. Pigeon Desserts
22. Decoration Fondant Cake with Pastry
24. Fina International Pastry Pastry
26. Modern Theory Module 4: Cost Control, Warehouse Management and PEPS (theory and practice)
27. Art Sugar (extra-cost optional module)
28. Chocolate Art (add-additional cost)

COSTS WITHOUT INGREDIENTS.
Annual Registration Fee of $ 2.000 . Monthly Cost
is $ 2.500 * (* timely payment for the first 5 days of each month)
Irregular Monthly Cost is $ 2.700 (from day 6 of each month)
Cost Manual for Module $ 200


INGREDIENT COSTS.
Annual Registration Fee of $ 2.000 .
Cost Monthly is $ 4.500 * (* timely payment for the first 5 days of each month)
Cost Monthly Irregular is $ 4.700 (from day 6 of each month)
Cost Module manual $ 200

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Kitchen Workshop invited to form part of their Diploma in Pastry which lasts 6 months .

The program is designed to be completed in 6 months, with a time of 4 hours each class . It teaches a weekly class custom type in the following hours: Monday to Friday from 9 am to 1 pm or 4 to 8 pm or Saturday of 9 am to 1 pm The Diploma is 100% practical and individual work is .

The program's goal is that the students gain basic knowledge and skills necessary for the development of various baking recipes.

Agenda 6 modules to take:

1. Traditional Pastry
International Pastry pastries
4. cookies, pies and tarts
   
5. Wilton Method Cake Decorating
6. Decoration Fondant Cake with
   

INGREDIENTS NO COST.

Registration Fee is $ 2.000.

Cost Monthly is $ 2.500 * (* timely payment for the first 5 days of each month)

Cost Monthly Irregular is $ 2.700 (from day 6 of each month)

INGREDIENT COSTS.

Registration Fee is $ 2.000.

Cost Monthly is $ 4.500 * (* timely payment for the first 5 days of each month)

Cost Monthly Irregular is $ 4.700 (from the 6th of each month)

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Pastry Diploma Course March in Veracruz, Veracruz Courses

Kitchen Workshop invites you to join their demonstration courses scheduled for the month of March 2009.
Pastry Delights
a

Home: Sunday March 15, 2009
Duration: 4 classes (Sunday 15, Sunday 22, Sunday 29 and Sunday April 5)
Hours: 10 am to 1 pm

Program:

1. Leches Cake 3
   
2. Strawberry Mousse Cake
   
3. Chocoflan
   
4. Winter Apple Tart
   
5. strawberry cake
   Saint Honore Cake
6. 
   
Pleasure Passion Fruit Cake
7. 
   
8. Apple Delight Cake

Cost per person: $ 600 limited seating. * Book your place 50% *
The course fee includes printed recipes for the full realization of elaborate desserts (bread, bathroom, deck, filling, decoration) , ingredients and taste.

We reserve the right to cancel or postpone workshops that do not meet the minimum enrollment required.

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February in Acayucan,

Kitchen Workshop invites you to join their demonstration courses scheduled for the month of Feber, 2009.

Pastry Delights 1

Start: Monday February 9, 2009
Duration: 3 classes (Monday 9, Tuesday 10 and Wednesday 11 February 2009)
Hours: 4 to 7 pm
Place will be held: Hotel Kinakú
Dir: Melchor Ocampo # 7 Acayucan Sur, Veracruz, Mexico

Program:

1. Leches Cake 3
   
2. Strawberry Mousse Cake
   
3. Chocoflan
   
4. Winter Apple Tart strawberry cake
   
5. 
   
Saint Honore Cake
6. 
   Placer
7. Passion Fruit Cake
   
8. Apple Cake Delight

Cost per person: $ 600 limited seating.
The course fee includes printed recipes for the full realization of elaborate desserts (bread, bathroom, deck, filling, decoration) , ingredients and taste.

We reserve the right to cancel or postpone workshops that do not meet the minimum enrollment required.

Contact Person:
In Hotel Kinakú with Ms. . Maribel Rodríguez

O with Ms. Isabel Santiago or Mr. Adrian Quezada

Tel: 92-42-45-86-85 Mobile: 92-41-07-28-51

We reserve the right to cancel or postpone workshops that do not meet the minimum Registration required.

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View Courses March in Tlaxcala, Tlaxcala. Courses

Pastry Delights 1.

Start: Monday March 9, 2009
Duration: 3 classes (3 days: Monday 9, Tuesday 10 and Wednesday 11)
Hours: 10 am to 1 pm or 4 pm to 7 pm
Place

where courses were held : Real Tlaxcala Hotel
Av Leonardo Gomez Blanco
# 37 CP 90160 Tlaxcala, Tlaxcala.

Program:

1. Leches Cake 3
   
2. Strawberry Mousse Cake
   
3. Chocoflan
   
4. Winter Apple Tart
   
5. strawberry cake
   Saint Honore Cake
6. 
   
7. 
   Passion Fruit Cake Delight
8. Apple Cake Delight

Cost per person: $ 600 limited seating.
The course fee includes printed recipes for the full realization of elaborate desserts (bread, bathroom, deck, filling, decoration) , ingredients and taste. Ask more information


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