Introduction to Baking and Pastry Arts DAY 7 BAKING WITH PUFF PASTRY

A 6 Week Certificate Program Techniques of Completing and Rolling Puff Pastry

$889.00/USD or $6,000.00/TTD Strawberry Millefeuille
Vanilla Millefeuille
DAY 1 YEAST BAKING Palmiers
White Pan Bread Sacristains
Wheat Pan Bread
Rosemary Foccacia DAY 8 COOKIES AND PIPING TECHNIQUE
Cheese Foccacia Biscotti
Sage and Tomato Foccacia Checkerboard Cookies
Cinnamon Raisin Bread Amandines
Gruyere and Walnut Bread Palets aux Raisins
Amaretti
DAY 2 SIMPLE AND COMPLEX BREAD MAKING
Soft dough Roll DAY 9 CHOCOLATE TECHNIQUES
Fougasse Ginger Truffles
Sesame Flatbread Champagne Truffles
Braided Loaves Milk Chocolate Truffles
Knotted Rolls Cashew Clusters
Sesame Flat Bread Raisin Pecan Clusters

DAY 3 PIES AND TARTS WITH FLAKY PASTRY DAY 10 FOAM CAKES AND GLAZING TECHNIQUES
Techniques of Pate Brisee Vanilla Genoise
Apple Pie Chocolate Rum Cake
Fresh Fruit Tarts Meringue Buttercream
Quiche Lorraine Rolling and Completing Genoise
Onion Tarts
DAY 11 CHOCOLATE CAKES AND GANACHE
DAY 4 PIES AND TARTS WITH SWEET PASTRY Making Chocolate Ganache
Techniques of Pate Sucree Chocolate Genoise
Walnut and Frangipane Tarts Chocolate Ribbon Cake
Banana Walnut Tarts Double Chocolate Roll
Blueberry Crumb Tarts Chocolate Buttercream
Apple and Almond Tarts
DAY 12 BUTTER BASED LAYER AND POUND CAKES
DAY 5 PATE A CHOUX and PASTRY CREAM FILLINGS White Butter Layer Cake
Techniques of Choux Pastry Devils Food Cake
Making French Creme Patissiere High Ration Pound Cake
Making Eclairs Lemon Coconut Cake
Paris Brest Fluffy White Icing
Savoury Gougeres
METHODS OF PAYMENT
DAY 6 CHEESECAKES AND PUFF PASTRY 1. Cash (in person or via postal mail)
Sour Cream Cheesecake 2. Personal Cheque made out to The Academy of Baking
Making and Rolling Puff Pastry and Pastry Arts (in person or via postal mail)
Almond Frangipane 3. Cashier’s Cheque made out to The Academy of Baking
Poached Pears and Pastry Arts (in person or via postal mail)
4. Credit Cards (In person, online or over the phone) [Visa, MasterCard]
5. Bank Facilitated Loan Visel George
Credit Officer, First Citizens Bank
West Court Branch, Diego Martin
637-9545/9537 ext 2011

A Baking and Pastry Arts Academy comes to
the Caribbean fostering connections to the Baking
and Pastry Arts Industry, to produce Chefs who can
function creatively.
OUR MISSION is to promote the solid technique
and craft of the Baking and Pastry Arts Industry
and foster the joy, artistry and camaraderie that
is food.
The Academy presents an opportunity to train
the Baking and Pastry Chefs of the future for both
Trinidad and Tobago and the Caribbean. We've
created an outstanding facility with a rigorous
curriculum taught by experienced trained chef
instructors. We provide hands-on technical training,
teaching real life skills to prepare students for both
entrepreneurship and industry.
The Academy strives to offer an innovative, effec-
tive, intensive education in which students are
equipped to achieve excellence. Our students are
optimally prepared to pursue a career in the
industry, after learning to use the finest ingredients
and equipment, and receiving intensive hands-on
instruction from qualified and experienced pastry
chefs. Students are personally mentored whether
in our full time certificate programs, short term
certificate programs or
recreational
workshops.
"Our love affair with
food requires greater
technical skill and
knowledge. We have
created an outstanding
facility, with a rigorous
curriculum, taught
by trained Chef
Instructors. Come....
Bring your Passion."
Juliette Petit, Chef/Owner
CERTIFICATE PROGRAMS
˜ Bread Making
˜ 6 week Introduction to
Baking and Pastry Arts
Chef Stephanie Teekaram was born and raised in
Guyana, South America. Having migrated to the USA RECREATIONAL WORKSHOPS
in 2003 to pursue her dream of becoming a chef, she You'll work together with other students in a fun,
developed the skills that have made her proficient in hands-on environment led by our professional chef
cake design and expedition, menu creation and instructors.
development plus baking and pastry production.
SCHOOL PROGRAMS
Featured in both the NY Times and CNN.com, she A range of culinary and higher education programmes
has worked as a personal chef in NY and also as the are offered to secondary and tertiary level students to
executive Pastry chef at several NY restaurants, includ- expand knowledge, create opportunities, start careers
ing Kutshers Tribeca, Kitty’s Canteen and Ralph Lauren’s and encourage new ways of thinking and understand-
Polo Bar. ing food preparation
Chef Sonia Phillip has always loved to bake, seeking THE BUSINESS BOOSTER SERIES
to perfect her brownie recipes while still in primary These workshops provide the practical know-how for
school. She initially followed the more traditional your in-house baking team, enhancing your product
educational path, graduating with an honours degree offerings and boosting your business’ bottom line.
in economics and art history from McMaster University
in Ontario, Canada. EVENTS
˜ Cocktails & Canapés - An appetizer party.
Eventually returning to her first love Chef Sonia pursued Hosted by you – catered by the Academy
the Grand Diplôme at Le Cordon Bleu in London, ˜ An Interactive Party/Seminar/Team
graduating in 2010. During the comprehensive profes- Building Event
sional programme she was trained in cuisine as well as ˜ Children’s Parties
pastry arts. Both Chefs are delighted to be a part of the ˜ A Complete Recreational
team at the Academy of Baking and Pastry Arts! Workshop of your choice.