This course is carefully structured to provide a comprehensive understanding of essential Pâtisserie and Boulangerie techniques, applied to the context of a plant-based diet.
Each module has been developed to offer a rich experience of knowledge and practice, empowering students to produce and create sophisticated Plant-Based desserts and Boulangerie items without the use of animal-derived ingredients.
Below are the topics that will be covered during the course:
- Directed Study: Theoretical material for study on Plant-Based Pâtisserie and Boulangerie, techniques, ingredients, substitutions, composition, and food science.
- Health and Safety: An introduction to essential health and safety practices within a pastry kitchen, preparing students to operate in a safe and hygienic environment.
- Fundamentals of Plant-Based Pâtisserie I: Knife Skills and Kitchen Operations: Fundamental techniques for plant-based pâtisserie bases and basic pastry operations.
- Fundamentals of Plant-Based Pâtisserie II: Focus on pâtisserie classics, covering essential preparation and presentation techniques.
- Plant-Based Boulangerie: Covers basic and advanced principles of plant-based baking, from fermentation processes and various ingredients used, to producing classic breads and new approaches.
- Viennoiserie: Explores advanced baking methods, focusing on Plant-Based Viennoiseries (Croissants, Danish pastries, Pain au Chocolat, Brioches).
- Petit Fours and Macarons: Production of small sweets and specialties of French pâtisserie with techniques adapted for plant-based ingredients.
- Chocolate: Theory and practice on chocolate production, manufacturing processes, and uses of chocolate. Focus on plant-based chocolates (without milk or animal-derived products) and Bean to Bar chocolates. Basic and advanced chocolate recipes and techniques.
- Confiserie: Production of Plant-Based Confiserie products (dragees, bonbons, and sugar-based sweets).
- Plated Desserts & Frozen Desserts: Classic and modern plated desserts. Plating techniques. Production of Plant-Based frozen desserts such as ice creams, sorbets, mousses, etc.
- Entremets: Preparation and assembly of entremets, with a focus on advanced pastry techniques.
Important informations
Duration
- Approximately 6 months, total 380 hours
Hours per week
- 15 hours, with classes 3 times a week.
Costs
- BRL 61.000,00 + registration of BRL 2.100,00
Items included
- Uniforms, didactic material and student tool kit.
Payment methods
- Credit or Debit Card*
- Bank transfer
- Bank slip
* Classes subject to a minimum number of students for opening.* Payment by credit card and bank slip will be carried out according to the number of months of duration of the course.*Special conditions for alumni
*For more details on payment terms, contact us +55 11-3185-2500 (option 1)Limit for payment
Requirement
* These deadlines can be changed according to our need.* Start and end dates may change significantly without notice until one week before classes start.* Classes are subject to the minimum number of students* Reference values for 2025 terms are subject to change.* Card transaction fee can be combined with transaction.* The institute reserves the right to change any aspect of the program without prior notice.
