• Week 1 – Basic Soft Dough Breads

• Pita, Pizza, Bretzel, Ensaymadas, and Focaccia

• Muffins, Quiche Lorraine, Savory Puffs, and Doughnuts

• Croissants, Bi-color Croissants, Pain au Chocolat, and Pains au raisins

• Different kinds of Natural Starters, Whole Wheat Bread with Liquid Starter

• Pain de tradition Française, Perfementation, and Autolysis

• Pain de Campagne, Pre-fermentation, and Delayed Proofing

• Gluten-Free Breads, and Beignets

• Basic Tarts (Lemon tart, Bourdaloue tart, Fruits tart, Tatin tart..)
• Advance Tarts (Coffee/Lemongrass tart, Mont Blanc Tart, Mango Tart …)

• Basic pate a choux (Choux Vanille, Paris Brest, Swans, Salambos …)
• Advanced Pâte à Choux (Almond / Cherry Religieuses, Strawberry / Orange Blossom Saint Honoré ….)

• Basic Puff Pastry Dough ( Jalousie, Traditional Millefeuille, Bichon …)
• Advanced Puff Pastry Dough ( Exotic Millefeuille, Rhubarb/ Strawberry Alllumettes …)

• Brioche ( Navettes, Chocolate Fondant Brioche, Bugnes …)
• Donuts, Waffles, French Toast, Pancakes, Bostock …

• Opéra, Charlotte aux Poires, Moka, Black Forest, Sacher …

A week where we mix all the previous competencies to create an advanced and superior recipes

• Apple and Back Currant Galette by Christophe Felder
• Peanut / Caramel / Pineapple Paris Brest
• Peanut / Caramel / Pineapple Paris Brest
• Chesnut / Mandarin Choux …

• Basics Cookies ( Chocolate Chips Cookies, Amarettis, Rochers Coco, Almond Tuiles ….)
• Advanced and Superior Cookies ( Macarons: different flavors, Damiers, Hazelnuts Apricot Cake …)

More than 10 different kinds of Entremet, Biscuits, Inserts, Filling, and Flavors.

• Le temps des Cerises by Bruno Moncoudioul
• Bromélia
• Calisson

• Breads : Pain Courant, Pain aux Ingredients, Pain de Meteil …
• Vienoisserie : Croissant, Pain aux Chocolat, Pain de Mie …

• Christmas Log (Traditional and Modern)
• New Year Eve Cake

• Basic Plated Dessert (Ile Flottante, Fruits Gratin, Lava Cake …)
• Advanced Plated Dessert (Mojito Verrine, 66% Chocolate Soufflé, Chanel Square …)

• Chocolate (Chocolate Egg, Praliné, Chocolate Bonbons)
• Confectionery (Differents kinds of Caramel)

• 2 days of Final Exam
• 3 days of Buffet Preparation

• Different kinds of Brioche, Sandwich Breads, Buns

• Pita, Pizza, Bretzel, Ensaymadas, Focaccia

• Muffins, Quiche Lorraine, Savory Puffs, Donuts

• Croissants, Bi-color Croissants, Pain au Chocolat, Pains au raisins

• Different kinds of Natural Starters, Whole Wheat Bread with Liquid Starter

• Pain de tradition Française, Perfementation, Autolysis

• Pain de Campagne, Pre-fermentation, Delayed Proofing

• Gluten-Free Breads, Beignets

1. Organization of Premises
2. Production Organization & Management
3. Recipes & Menu

1. Kitchen Budget
2. Purchase & Supply
3. Restricting Costs
4. Human Resource Management

1. Kitchen Management Principles
2. Managing a Kitchen
3. Kitchen Staff