Praline Course with a Course on Pies and Tarts
Applications of Callebaut in making Chocolates like Truffles, Ganaches,Praline & Bon Bon. It also covers the applications of various Callebaut products in making Pies & Tarts
It is a 3 days programme in which the first two days would be focussed on Chocolates and its applications in Truffles, Ganache and Pralines. Chocolate handling techniques like Pre-crystallization, storing temperatures etc would be covered. The syllabus of these two days is basically the signature Pralines and Bon Bon Course.
The third day is a one day course on Tarts and Pies. Basics about short crust dough (with egg and eggless)would be taught along with its applications in tarts and pies. Classic and contemporary recipes like Apple Pies, Chocolate Souffle Pie, Mud Pie etc are some of the recipes that would be taught in the Course
Additional course information:
Duration of course 10:00 Hrs to 16:00 hrs
Class Size: 12 nos.
Venue: #401, 4th Floor, Times Square, Western Express Highway,Next to Sai Service, Andheri East, Mumbai 400069.
Payment details are: The course is chargeable at 15000 INR
inclusive of taxes.
you can make the payment thru cash or cheque. cheque has to be
issued in the name of " Barry Callebaut India pvt. Ltd."
Please note online registration is only to enroll yourself,we would request you to pay the fee in advance, in order to confirm your seat for the programme. Only upon receipt of payment shall your seat be reserved for the course.
| Date | Name | Level | Price | Language | Brand | Location | Status |
|---|---|---|---|---|---|---|---|
| 11-13 Dec, 2012 | Praline Course with a Course on Pies and Tarts | all levels | INR 15000 | English |
|
India, Mumbai | Available |
More info:
Teacher Abhiru Biswas,
Course level,
Our CHOCOLATE ACADEMY™ center
Abhiru Biswas
Technical advisor
Abhiru Biswas graduated from Institute of Hotel Management Catering Technology and Applied Nutrition in 1994. Culinary exposure of 15 years in Bakery and Confectionary as various areas complimented with Cakes, Sugar craft, Chocolate ability, Creativity in Desert Designing and Menu Planning. Strong experience in operation management of bakery confectionary at five star hotels. Started Professional Experience from Oberoi Hotels, continued to work as being responsible of the pastry kitchen in Hyatt, ITC and Taj group of hotels in various luxury, business properties as Pastry Chef. Extended the service to the hotel school collaborated with Queen Margaret University (UK) and Taj Group Culinary School collaboration University of Huddersfield as a Bakery and Patisserie Faculty. Working experience with Reliance Retail Chain as Senior Manager (Consultant & Advisor) as to open live cake shop in various Hyper marts.
All Levels
General Interest
General Interest courses relevant to all chocolate professionals of varying skill levels and dealing with items such as Marketing, Packaging, Labelling and Merchandising.
CHOCOLATE ACADEMY™ center India, Mumbai
Located ideally in Mubai, this new CHOCOLATE ACADEMY™ center is a "state
of the art" training center. The knowledge of chocolate is
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This Academy is fully equipped to suit all the needs requested by
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