KENDALL’S BAKING AND PASTRY WORKSHOP SERIES fileBasic buttercream, meringues, ganache and rolled...
2
APPLY BY FEBRUARY 1, 2017 TO RECEIVE LAUREATE SCHOLARSHIP! For more information on how to apply and payment options, please contact Kendall’s International Marketing and Enrollment office +1.312.752.2099 or [email protected] KENDALL’S BAKING AND PASTRY WORKSHOP SERIES Kendall’s School of Culinary Arts in located in the heart of Chicago, one of the world’s most vibrant culinary centers, you’ll be exposed to endless opportunities for learning and growth. Experience firsthand our unique community that fosters diversity, creativity, discipline, caring and passion for learning. WORKSHOP DESCRIPTION Think dessert is the best part of the meal? Work in our industrial pastry kitchens and our specialized chocolate and sugar kitchen as you learn the basics of baking like yeast dough and meringue, to fruit tarts, éclairs, quick breads and cakes. With the advanced workshop you learn how to make delectable mousse-based cakes, ice creams, chocolate decorations, savarin, molten chocolate desserts and more. Cake decorating will teach you how to design, frost and decorate cakes using a variety of techniques, recipes, and skills. Basic buttercream, meringues, ganache and rolled fondant styles will be covered. You’ll get lots of practice using various piping skills, building tiered cakes, making royal icing decorations for a variety of modern, round and square cakes. You can choose one, two or three week workshops, taught by six of our Baking and Pastry instructors, two of our instructors hold the title Certified Master Baker (CMB) 4 . BASIC BAKING AND PASTRY JULY 24 – JULY 28, 2017 Arrival: July 23, 2017 Departure: July 29, 2017 ADVANCED BASIC BAKING AND PASTRY JULY 31 – AUGUST 4, 2017 Arrival: July 30, 2017 Departure: Aug. 5, 2017 CAKE DECORATING AUGUST 7 – AUGUST 11, 2017 Arrival: Aug. 6, 2017 Departure: Aug. 12, 2017 $ 1,250.00 1 USD Program Fee Includes: – Housing (double occupancy) 2 – Airport transfers – Meals on campus (Monday-Friday) – Workshop tuition – Excursions and Field Trips 3 – Chicago bus and train access pass – Medical and liability insurance – Certificate of completion Kendall College is part of the Laureate International Universities’ network of 70 institutions across 25 countries.
Transcript of KENDALL’S BAKING AND PASTRY WORKSHOP SERIES fileBasic buttercream, meringues, ganache and rolled...
APPLY BY FEBRUARY 1, 2017 TO RECEIVE LAUREATE SCHOLARSHIP!For more information on how to apply and payment options, please contact Kendall’s International
Marketing and Enrollment office +1.312.752.2099 or [email protected]
KENDALL’S BAKING AND PASTRY WORKSHOP SERIES
Kendall’s School of Culinary Arts in located in the heart of Chicago, one of the world’s most vibrant culinary centers, you’ll be exposed to endless opportunities for learning and growth. Experience firsthand our unique community that fosters diversity, creativity, discipline, caring and passion for learning.
WORKSHOP DESCRIPTION
Think dessert is the best part of the meal? Work in our industrial pastry kitchens and our specialized chocolate and sugar kitchen as you learn the basics of baking like yeast dough and meringue, to fruit tarts, éclairs, quick breads and cakes. With the advanced workshop you learn how to make delectable mousse-based cakes, ice creams, chocolate decorations, savarin, molten chocolate desserts and more.
Cake decorating will teach you how to design, frost and decorate cakes using a variety of techniques, recipes, and skills. Basic buttercream, meringues, ganache and rolled fondant styles will be covered. You’ll get lots of practice using various piping skills, building tiered cakes, making royal icing decorations for a variety of modern, round and square cakes.
You can choose one, two or three week workshops, taught by six of our Baking and Pastry instructors, two of our instructors hold the title Certified Master Baker (CMB) 4.
BASIC BAKING AND PASTRYJULY 24 – JULY 28, 2017
Arrival: July 23, 2017 Departure: July 29, 2017
ADVANCED BASIC BAKING AND PASTRYJULY 31 – AUGUST 4, 2017
Arrival: July 30, 2017 Departure: Aug. 5, 2017
CAKE DECORATINGAUGUST 7 – AUGUST 11, 2017
Arrival: Aug. 6, 2017 Departure: Aug. 12, 2017
$1,250.001 USD Program Fee Includes:
– Housing (double occupancy)2
– Airport transfers – Meals on campus (Monday-Friday) – Workshop tuition – Excursions and Field Trips3
– Chicago bus and train access pass – Medical and liability insurance – Certificate of completion
Kendall College is part of the Laureate International Universities’ network of 70 institutions across 25 countries.
1. The price of each workshop is $1,500 USD. Laurate International Universities’ students receive at $250 USD scholarship valid until January 30th, 2017.2. Workshop attendees are responsible for keeping their Kendall Housing clean and tidy. Any attendee who leaves their apartment in poor condition will be charged a onetime $250.00 USD cleaning fee.
To learning more about Kendall Housing please visit kendall.edu/housing 3. Would you like to see more of Chicago? To purchase a Chicago Explorer Pass visit smartdestinations.com/chicago-attractions-and-tour 4.CertifiedMasterBaker(CMB)-Abakeratthislevelandforthisdesignationparticipatesinabroadrangeofcomplex,technicalorprofessionalworkactivities,performedinawidevarietyofcontextswitha
substantial degree of personal responsibility and autonomy. Responsibility for the work of others and allocation of resources is present. He/she must have the technical and administrative skills necessary to operate and manage the production area of a full-line independent or in-store commercial bakery. He/she must produce high quality bakery foods, and demonstrate a basic knowledge about the principles of sanitation, management, retail sales/merchandising and training. www.retailbakersofamerica.org
CONCEPTS TO BE COVERED* [July 24 – August 11, 2017]
Students arrive 7/24/2016 *EachWeekCanBeTakenIndividually
Monday Tuesday Wednesday Thursday
July 24 – July 28 Basic Baking and Pastry
Doughs
– Sanitation
– Breads
– Focaccia
Chocolates
– Chocolates
– Coconut Macaroons
– Truffles
Cakes & Desserts
– Red Velvet Cake
– Pumpkin Cheesecake
– Caramel
Flourless Method
– Flourless Cake
– Flourless Almond Butter Cookies
FRIDAY GRADUATION CEREMONY AND WEEKEND CULTURAL OUTINGS
July 31 – Aug. 4 Advanced Baking and Pastry
Breakfast Pastries
– Almond & Chocolate
– Croissants
– Lemon Shortbread Tarts
– Tiramisu
Fine Dining Desserts
– Raspberry Princess Torte with Marzipan
– Chocolate Mousse Cake with Ganache
Farmers' Market
– Passionfruit Charlotte
– Puff Pastry Palmiers
– Fresh tarts with hand-selected fruit from Farmers' Market
Piping techniques
– Macarons
– Tuxedo Strawberries
FRIDAY GRADUATION CEREMONY AND WEEKEND CULTURAL OUTINGS
August 7 – 11 Cake Decorating
Core Techniques
– Cake Decorating
– Stenciling
– Layout and Design
Primary Skills
– Fancy borders
– Piped Flowers
Cake Design
– Cake Design
– Hands on
– Workshop
Cake Design
– Cake Design
– Hands on
– Workshop
FRIDAY GRADUATION CEREMONY AND DEPARTURES
