Program Sekolah Pastry
BASIC CLASSES
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Pastry Course Jakarta – This program consists of 8 meetings, where students will learn various basic techniques of baking which results in obtaining the essential skills for beginner level. At the completion of this program, students will gain knowledge, and be able to make their own fillings with selected base.
Unit Outlines :
Day 1 . Orientation about Kitchen Equipment & Utensils, Class General Rules and Kitchen Hygiene Theory.
Day 2 . Introduction to Food Costing Theory & Application.
Day 3 . An introduction to cooking with “Au Bain Marie” or hot-water bath technique.
Day 4 . Essential technique on making Sable Breton and Pâte Sablée as tart bases.
Day 5 . Fundamental basic technique of making cream-filled pastries.
Day 6 . Learn the basis of a Pound cake and a Sponge cake, as well as the chosen filling and decor.
Day 7 . A complete insight on creating the perfect Bread.
Day 8 . Basic technique of creating flaky, “Viennoserie” baked goods.
Day 9 . Uncovering complete knowledge on all-things Macarons.
Day 10. A Personal Rebake challenge for students to explore their ability by making a selected dessert/pastry.
intermediate CLASSES
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As an intermediate level from the basic program, there will be several previous recipes to continue with additional techniques and, in addition, new menus available for students to practice, such as Entremet.
Unit Outlines :
Day 1. Food Cost Session
Day 2. An advanced knowledge of technique on making Paris-Brest pastries.
Day 3. Deep dive into the making of Puff Pastry by making Galette Des Rois.
Day 4. Intermediate knowledge on creating flaky, “Viennoserie” baked goods with special Croissant.
Day 5. Learn to make various types of Pandan-based baked goods with various fillings.
Day 6. An introduction to 3 layers Entremet; a mousse-based, multi-layered with different textures cake.
Day 7. Further practice on the Entremet with layers and filling alternatives.
Day 8. Kitchen Visit
Day 9. A creativity challenge for students to explore their ability by making an Entremet with an Indonesian flavour of their choice.
inclusive
PASTRY SHOWCASE
Meet The Expert
CHEF YOSUA EKAJAYA
Graduated from Le Cordon Bleu – London as a professional Pastry Chef, his longtime dream is to create a place where people could share their love and passion in cooking and baking. Based on his dreams, this is how Arkamaya was founded. Chef Yosua acts as as the school principal here at Arkamaya and will be teaching the Pastry program.