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    Horneando y Pastelería Letras

    3 Students Enrolled Occupation: Pastry Chef
    3 Students Enrolled Occupation: Pastry Chef
    $1,995.00

    Additional information

    Hours: 275
    Duration: 6 months


    Language: Spanish
    Level: Beginner
    WE-MD-23X21

    Data sheet

    Certification included
    false

    To request more information, you can contact us via online chat, our website contact form, or toll free at 1-855-201-6910.

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    No, you are not required to have a diploma or higher education degree to enroll in an online course. However, some occupations may require minimum educational thresholds for employment or certification. For more information on your desired career requirements, please contact us via online chat, our website contact form, or toll free at 1-855-201-6910.

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    Upon successful completion of your course and fulfillment of any outstanding financial obligations, you will receive your certificate of completion. Certificates are provided to you within 30 days of completion. Your certificate will validate the training course you completed with a stamp of completion.

    Students that successfully complete our career training programs are assigned a career development adviser who will coordinate placement at a local externship or hands on opportunity. These opportunities are optional and may vary based on availability and occupation. Your career development adviser will also provide job search services such as: resume building, mock interviews, job opportunity resources, and more. Our professional enrichment courses do not come with a career adviser or career services.

    Program Description

    Acepte el desafío de producir panes y pasteles de alta calidad en cualquier aspecto de la industria de servicios de alimentos o simplemente dentro de su propia casa. Los productos horneados y los pasteles ofrecen la oportunidad de combinar las habilidades culinarias con una pizca de creatividad y una pizca de arte. Nuestro programa de artes de panadería y repostería ofrece una experiencia atractiva de repostería y repostería que ofrece lo clásico y, al mismo tiempo, incorpora tendencias contemporáneas. Nuestro programa proporcionará una base de las habilidades fundamentales necesarias para puestos de nivel de entrada dentro de cocinas profesionales o simplemente para mejorar y realzar sus propias habilidades culinarias personales. Exploraremos los principios de las artes de la repostería y la repostería antes de sumergirnos en áreas específicas de la repostería y la repostería, que incluyen pasteles y tartas básicas, panes artesanales, arte del chocolate, repostería alternativa y nutrición culinaria. Rise to the challenge of producing high quality breads and pastries in any aspect of the food service industry or just within your own home. Baked goods and pastries offer the chance to blend cooking skills with a dash of creativity and a pinch of artistry. Our Baking and Pastry Arts program provides an engaging baking and pastry experience that offers classical while also incorporating contemporary trends. Our program will provide a foundation of the fundamental skills needed for entry-level positions within professional kitchens or simply to improve and enhance your own personal culinary skills. We will explore the principles of baking and pastry arts before diving into specific areas of baking and pastry including basic cakes and tarts, artisan breads, chocolate artistry, alternative baking, and culinary nutrition.

    Learning Objectives

    Después de completar este curso, debería poder: • Aplicar buen juicio y prácticas éticas en el entorno profesional de panadería y pastelería. • Asegurar una panadería segura e higiénica. • Aplicar las técnicas de repostería y horneado aprendidas y el uso adecuado del equipo profesional. • Colaborar eficazmente con los miembros del equipo para lograr el éxito. • Desarrollar y ejecutar recetas para niveles de producción pequeños y grandes. • Utilice técnicas de horneado alternativas para adaptarse a las dietas especiales y las alergias. After completing this course, you should be able to: • Apply sound judgment and ethical practices in the professional baking and pastry environment. • Ensure a safe and sanitary bake shop. • Apply learned baking and pastry techniques and proper professional equipment use. • Collaborate effectively with team members to achieve success. • Develop and execute recipes for small and large production levels. • Utilize alternative baking techniques to accommodate specialty diets and allergies.

    Syllabus

    Lección 1: Elementos básicos de la cocina • Seguridad alimenticia • Saneamiento y requisitos sanitarios estándar de la industria • Higiene personal adecuada • Matemáticas culinarias Lección 2: Nutrición culinaria • Componentes básicos de los alimentos • Valor nutricional • Pirámide de alimentos del USDA • Selecciones de menú nutricional • Nutrientes: grasas, proteínas, carbohidratos, vitaminas, minerales y agua • Modificaciones de recetas Lección 3: Control de costos de adquisiciones y servicios de alimentos • Resumen de las responsabilidades del gerente • Flujo de mercancías • Costos de recetas y conversiones • Responsabilidad ética • Selección de producto Lección 4: Principios de las artes de la repostería y la panadería • Ciencia de los Alimentos • Procedimientos de horneado • Procedimientos de mezcla • Funcionalidad de los ingredientes Lección 5: Tartas y pasteles básicos • Procedimientos básicos de tarta • Procedimientos básicos de tarta • Técnicas y diseños de tuberías • Tortura y formación de hielo • Ensamblaje de tarta Lección 6: Panes artesanos • Metodología de Panes Artesanales, Masa Dulce y Hojaldre • Técnicas de fermentación • Laminación y conformado manual • Matemáticas de Baker Lección 7: Arte del chocolate y la repostería • Técnicas en el arte del chocolate y la repostería • Procedimientos en Artesanía del Chocolate y Confitería • Uso de azúcar, chocolate y pastillaje Lección 8: Diseño avanzado de pastelería • Tortas de capas avanzadas • Entremets de varias capas • Habilidades avanzadas de tuberías • Transporte de postres delicados • Elaborar diseños y técnicas de enchapado Lección 9: Horneado alternativo • Nutrición básica • Ingredientes y técnicas alternativas para hornear • Condiciones relacionadas con alergias, veganas, diabéticas y sin gluten Lección 10: Petit Fours, natillas y glaciares • Metodologías y técnicas de Petit Fours • Metodologías y Técnicas de Natillas • Metodologías y técnicas de cremas y postres helados Lección 11: Servicio de banquete y buffet • Principios del servicio de banquetes y buffet • Operaciones del frente de la casa • Menú y decoro • Vinos, licores y licores fortificados Lesson 1: Kitchen Essentials • Food Safety • Sanitation and Industry Standard Sanitary Requirements • Proper Personal Hygiene • Culinary Mathematics Lesson 2: Culinary Nutrition • Core Components of Food • Nutritional Value • USDA Food Guide Pyramid • Nutritional Menu Selections • Nutrients: Fats, Proteins, Carbohydrates Vitamins, Minerals, and Water • Recipe Modifications Lesson 3: Procurement and Food Service Cost Control • Overview of Manager’s Responsibilities • Flow of Goods • Recipe Costing and Conversions • Ethical Responsibility • Product selection Lesson 4: Principles of Baking and Pastry Arts • Food Science • Baking Procedures • Mixing Procedures • Ingredient Functionality Lesson 5: Basic Cakes and Tarts • Basic Cake Procedures • Basic Tart Procedures • Piping Techniques and Designs • Torting and Icing • Tart Assembly Lesson 6: Artisan Breads • Artisan Breads, Sweet Dough, and Puff Pastry Methodology • Fermentation Techniques • Lamination and Manual Shaping • Baker’s Math Lesson 7: Chocolate and Confectionery Artistry • Techniques in Chocolate and Confectionery Artistry • Procedures in Chocolate and Confectionery Artistry • Using Sugar, Chocolate, and Pastillage Lesson 8: Advanced Pastry Design • Advanced Layer Cakes • Multi-layered Entremets • Advanced Piping Skills • Transporting Delicate Desserts • Elaborate Plating Designs and Techniques Lesson 9: Alternative Baking • Basic Nutrition • Alternative Baking Ingredients and Techniques • Gluten Free, Diabetic, Vegan, and Allergy Related Conditions Lesson 10: Petit Fours, Custards, and Glaciers • Petit Fours Methodologies and Techniques • Custards Methodologies and Techniques • Cremes and Frozen Desserts Methodologies and Techniques Lesson 11: Banquet and Buffet Service • Principles of Banquet and Buffet Service • Front of the House Operations • Menu and Decorum • Fortified Wine, Spirits, and Cordials

    Requirements

    Prerequisites

    None.

    Materials

    • Cake Decorating Supplies Kits Set of 428
    • Food Coloring Dye DaCool Cake Color Set 16
    • Curso de Repostería y Pastelería
    • Pan y Pastelería Artesanal Libro de Cocina
    • Postres Hornear y Cocinar
    • Horneando Libre de Gluten

    Technical Requirements

    Requerimientos: • Acceso a Internet y dispositivo preparado para Internet • Acceso a la cámara o cámara web (este programa incluye tareas de práctica que requieren que los alumnos tomen fotografías o videos de sus proyectos completados). • Acceso funcional a la cocina, incluido el horno (este programa incluye asignaciones de práctica que requieren que los alumnos completen proyectos de repostería y horneado). • Suministros generales de cocina, incluidos utensilios, tazones para mezclar y tazas medidoras. (Lista completa próximamente) Requirements: • Internet Access and Internet Ready Device • Camera or webcam access (This program includes practice assignments that require learners to take pictures or videos of their completed projects.) • Functioning kitchen access including oven (This program includes practice assignments that require learners to complete baking and pastry projects.) • General kitchen supplies including utensils, mixing bowls, and measuring cups. (Complete list coming soon)

    Certification

    Features

    • 100% Online, Self-Paced • Open Enrollment • Admissions and Student Support • Multimedia Rich and Interactive Content • Industry Certification Exam, when applicable • Hands-on Opportunity Upon Completion

    Career Services

    Students that successfully complete our career training are given a full years access to our modern day career services. With our career services, students are provided a multitude of career development tools to help launch their career quickly and successfully. These tools include:

    • Certification Exam Voucher and Registration Assistance (If Applicable)
    • Resume Building Assistance
    • Externship or Shadowing Placement
    • Career Coaching
    • Employer Skills Matching
    • And More!

    We are dedicated to serving our students on their unique career development journey. Whether you are transitioning to a new career, entering the workforce for the first time, or an experienced professional looking to climb the corporate ladder, our career services team can provide you with professional development tools applicable for any stage of your career.

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