Tematica Cursului

Saptamana 1

Lectia 1 – Ingrediente folosite in patiserie / Utilaje folosite in industrie / Norme HAACCP

Lectia 2 – Aluaturi fragede (biscuit sable, sable migdale, sable Breton, aluat clasic de tarte, aluat crumble, cookies, biscuit sarati)

Saptamana 2

Lectia 3 – Aluat laminat – foietaj

Lectia 4 – Aluat laminat – produse cu foietaj

Saptamana 3

Lectia 5 – Aluat oparit choux – eclere si choux

Lectia 6 – Aluat de clatite si gogosi (blini, langosi, gogosi americane, churros)

Saptamana 4

Lectia 7 – Aluaturi dospite (brioche, olive oil brioche, savarin, babka, panettone)

Lectia 8 – Aluaturi dospite continuare

Saptamana 5

Lectia 9 – Ciocolata (lucrul cu ciocolata, temperare, bomboane si trufe)

Lectia 10 – Ciocolata

Saptamana 6

Lectia 11 – Aluaturi cu agenti de crestere chimici (joconde, genoise, daquoise, ladyfingers, roulade, financiers, macarons, tuiles)

Lectia 12 – Continuare aluaturi

Saptamana 7

Lectia 13 – Crème si mousse-uri (frangipane, crème anglaise, crema de patiserie, chantilly cream, buttercream, diplomat cream, mousse de fructe)

Lectia 14 – Confectii de zahar, gemuri, compoturi de fructe si bezele

Saptamana 8

Lectia 15 – Aluat de placinte – spanakopita, baklava, impletituri romanesti

Lectia 16 – Aluat de placinte continuare

Saptamana 9

Lectia 17 – Aluat de paine (info despre faina, drojdie, maia, feluri de maia, biga, polish, paine cu maia Tartine, paine fara framantare, focaccia, baguettes)

Lectia 18 – Aluat de paine continuare

Saptamana 10

Lectia 19 – Sosuri, glazuri si decoruri (glazuri de ciocolata, glazuri lucioase, coulis de fructe, sos de ciocolata, sos sabayon, caramel, dolce de leche)

Lectia 20 – Aluat de paste