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.