A course that will show you modern professional techniques, adapted for the general public. A course full of flavors and discoveries
Course Content
Modern Desserts:
A recognized vocational training center and an active and dynamic living environment !!!
In operation since 1965, the École hôtelière de la Capitale (ÉHC) is a vocational training center offering 9 programs in the food and tourism sector.
Each year, we welcome around 750 students. Whether you go to the supermarket, the butcher, the pastry shop, a delicatessen, a caterer, a restaurant or even a travel agency, you will undoubtedly meet a graduate of the École hôtelière de la Capitale.
Located in lower Quebec City, a stone's throw from the tourist heart of Quebec City, the ÉHC is part of the Commission scolaire de la Capitale.
This is a participation-based class where you will be guided through the recipes by the chef, but you will be doing most of the work. These classes offer an in-depth study of chosen recipes using common foods found in a well-stocked pantry.
Contemporary Professional Pastry Making, an Avs program, trains students in the pastry profession.
Come learn the art of pastry making from the master himself!
In this class you will learn the basics of dough lamination, temperature control, and how to roll and bake puff pastry. Each student will also get the chance to assemble their own mille-feuille
She will offer a bit of history of and troubleshooting for this classic French pastry. She will walk you through the recipe and procedure, plus students will have the opportunity to pipe and fill the choux.
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