SCHOOL OF GELATO & PASTRY.
|
|
- Marion Brooks
- 5 years ago
- Views:
Transcription
1 SCHOOL OF GELATO & PASTRY
2 From Our Family to Yours, we invite you to learn with us at the PreGel America International Training Centers (ITCs) our premiere schools for gelato and pastry. These state-of-the-art facilities are the foremost culinary educational establishments for professional and aspiring specialty dessert chefs. Located in prominent cities notorious for their excellent gastronomy, including Charlotte, NC; Los Angeles, CA; Ft. Lauderdale, FL; Chicago, IL; and Dallas, TX, our ITCs offer unparalleled ingredients, superior equipment, and unequalled training and guidance from expert chefs. Our thorough curriculums are specifically designed to provide both classroom learning and hands-on instruction and built to suit all skill levels, covering the spectrum of specialty dessert creation from artisanal frozen desserts to fine pastry. All PreGel America classes are certified by the American Culinary Federation (ACF) for Continuing Education Hours (CEHs) towards ACF initial and renewal certification. U.S. Locations CHARLOTTE 4450 Fortune Avenue NW Concord, NC Tel: LOS ANGELES 116 S Brent Circle Walnut, CA Tel: trainingla@pregelamerica.com FT. LAUDERDALE 1475 W Cypress Creek Rd. Suite 205 Ft. Lauderdale, Florida Tel: trainingfl@pregelamerica.com CHICAGO 915 Busse Road, Elk Grove Village, Illinois, Tel: trainingchi@pregelamerica.com DALLAS 612 E. Dallas Road Suite 300 Grapevine, TX Tel: trainingtx@pregelamerica.com Register for classes online at
3 International Locations PreGel hosts more than 25 International Training Centers worldwide - with some countries hosting multiple facilities - all of which were created as a global network of schools to provide their students with the theoretical and practical knowledge on Frozen Desserts and Pastry needed to create lucrative and successful businesses. AUSTRALIA info@pregel.com.au CANADA info@pregelcanada.com GERMANY info@pregel-deutschland.de MEXICO info@pregelmexico.com.mx AUSTRIA info@pregelaustria.at COLOMBIA info@pregelcolombia.com HONG KONG info@pregelhk.com POLAND info@pregel.pl BENELUX info@pregel.nl ECUADOR info@pregelecuador.com HUNGARY info@pregelhungary.com SPAIN info@pregelespana.es BRASIL info@pregelbrasil.com FRANCE info@pregelfrance.com ITALY info@pregel.com SWITZERLAND info@pregel.ch Visit for more information.
4 GELATO & SORBETTO 2018 CURRICULUMS THE FUNDAMENTALS OF GELATO & SORBETTO PRODUCTION This three-day course covers simple recipe formulation, serving standards and suggestions as well as cleaning and sanitizing procedures for daily operations. GELATO INNOVATION & EXPLORATION In this inventive class, students will learn how to formulate gelato and sorbetto with unique flavor combinations and ingredients as well as decorating techniques. ADVANCED GELATO & SORBETTO PRODUCTION This two-day course explores advanced theory, covering the formulation of customized recipes, in-depth scientific approaches to ingredient composition and the effect of each ingredient on the final dessert structure. HOLIDAY GELATO CLASS (Fall & Winter) In this two-day course, learn a variety of recipes for Halloween, Thanksgiving, Christmas, New Years, and Valentine s Day.
5 FROZEN SPECIALTIES & NEW CONCEPTS 2018 CURRICULUMS FROZEN DESSERT NOVELTIES This class teaches students how to prepare trendy soft serve frozen dessert options as well as gelato bonbons, ice cream sandwiches, frozen cakes, milkshakes, and more. ICE CREAM 101 Learn the processes to make artisanal ice cream in this three-day handson course, exploring a variety of unique flavor combinations along with decorating techniques and scientific ingredient principles. FROZEN POPS AND PALETAS In this two-day course students will learn a variety of techniques and recipes used to create different styles of frozen pops and paletas from small to large scale production and gain hands on experience creating diverse flavors and textures.
6 PASTRY & BAKING 2018 CURRICULUMS ARTISAN DOUGHNUTS Utilizing different recipes for yeastraised and cake doughnuts, our chefs will share their techniques and creativity to make these trendy gourmet treats. GLUTEN-FREE BAKING Learn how to improvise classic recipes such as tarts, cakes, pies, cookies, eclairs, funnel cakes, and make them gluten free, utilizing our unique and innovative pastry products. MODERN PASTRY SHOP In this new and exciting course, make a variety of pastry items including entremets, verrines, mono-portions, eclairs, macarons and chocolate bonbons with a modern, innovative and creative flair. QUICK & EASY PASTRIES This class teaches the preparation of quick and easy upscale desserts and pastries such as mousse, tarts, and pannacotta through balancing flavor profiles, decorating, and layering.
7 2018 CURRICULUMS Redefining the Art of Pastry & Dessert Exclusively hosted at PreGel s International Training Centers Charlotte, NC, PreGel America s 5-Star Pastry Series is a mixture of educational seminars designed to create dynamic pastry experiences that know no bounds. Specifically crafted for advanced pastry chefs looking to sharpen their skills in niche categories such as plated desserts, pastry buffets, and chocolate, the 3-day seminars are lectured by worldrenowned pastry chefs dedicated to providing a superior level of instruction, and offer ACF continuing education hours (CEHs) towards ACF initial and renewal certification. Chef michael laiskonis All Things Chocolate: Bean to Dessert Chef Michael Laiskonis June 18, Charlotte, NC, USA Chef Amaury Guichon Cutting Edge Petit Gâteaux Chef Amaury Guichon July 16, Charlotte, NC, USA Innovative Gâteaux de Voyage & Bite Size Desserts Chef Lauren V. Haas August 06, Charlotte, NC, USA Chef lauren v. haas Boutique Style Pastries Chef Frank Haasnoot September 10, Charlotte, NC, USA Register at to learn from some of the world s most renowned pastry chefs. Chef frank haasnoot
8 We invite you to explore how PreGel can become your ideal business partner by visiting our website and online resources at: RECIPES - VIDEOS - IMAGE DATABASE - TRAINING CLASSES - CUSTOM MAGAZINE PreGel America, INC Fortune Ave. NW Concord, NC Tel: training@pregelamerica.com
PRODUCT CATALOG www.pregelfamily.com MEET THE COMPANY Founded in the province of Reggio Emilia, Italy in 1967, PreGel has become an international powerhouse in the foodservice sector of manufacturing and
More informationgelateria artigianale
GELATERIA PREGEL gelateria artigianale From Our Family to Yours, we look forward to the opportunity of introducing our collection of superior dessert ingredients your solution to customization, innovation,
More informationThe. Finishing TOUCH. Arabeschi Fillings & Toppings
The Finishing TOUCH Arabeschi Fillings & Toppings easy as 1-2-3! FILLINGS & TOPPINGS Did You Know? Chefs cite Arabeschi as a great time-saver because it adds extra flavor and texture to desserts with minimal
More informationInnovate. It s Simple. bakery PREGEL AMERICA 4450 Fortune Ave. NW I Concord, NC Tel: Toll-Free:
Innovate with quality It s Simple Visit PreGel AMERICA s website to learn more about our products or request a complimentary sample. www.pregelamerica.com pregel@pregelamerica.com Hispanic bakery PREGEL
More informationVegetarian Culinary Arts Courses 2018/2019
Vegetarian Culinary Arts Courses 2018/2019 VGCA 101. Professional Cooking: Vegetarian Main Dishes and Entrees I VGCA 102. Introduction to Culinary Fundamentals VGCA 109. Professional Cooking: Soups, Sandwiches
More informationManufacturing plant ITALY, Reggio Emilia. Manufacturing plant USA, Charlotte THE COMPANY
PreGel CATALOG Manufacturing plant ITALY, Reggio Emilia Manufacturing plant USA, Charlotte THE COMPANY Founded in the province of Reggio Emilia, Italy in 1967, PreGel has become an international powerhouse
More informationPROFESSIONAL TRAINING. Mastering. the CULINARY ARTS
PROFESSIONAL TRAINING Mastering the CULINARY ARTS PROFESSIONAL TRAINING 2016 Good cuisine is the basis of true happiness AUGUSTE ESCOFFIER INTRODUCTION A PIONEER OF MODERN CUISINE, AUGUSTE ESCOFFIER WAS
More informationCOUTURE CULINARY. Classes Offered
Hygiene for Food Service Food Preparation & Cookery (Level 1) Food Preparation & Cookery (Level 2) Stock, Soup & Sauces Cold Buffet & A La Carte Presentation Food & Beverage Competition - Mystery Basket,
More informationCOURSE OUTLINE CERTIFIED MASTER CHEF. PREPARED AND/OR REVIEWED BY: Professor Micheal McFadden C.C.C. CCFCC Canadian Culinary Federation
COURSE OUTLINE CERTIFIED MASTER CHEF COURSE NAME: PRE-REQUISITE FOR: PERIODS/WEEKS: Baking and Pastry Arts Theory Certified Master Chef 45 Hours online learning PREPARED AND/OR REVIEWED BY: Professor Micheal
More informationMastering. the CULINARY ARTS TRAINING COURSES
Mastering the CULINARY ARTS TRAINING COURSES 2018 Good cuisine is the basis of true happiness AUGUSTE ESCOFFIER INTRODUCTION A PIONEER OF MODERN CUISINE, AUGUSTE ESCOFFIER WAS THE FIRST EXECUTIVE CHEF
More informationRefresh. Revive REJUVENATE RECIPE BOOK SPRING 2011
Refresh REJUVENATE Revive SPRING 2011 RECIPE BOOK G e l ato ROASTED ALMOND (COLD PROCESS) 3000g 105.6oz whole milk 150g 5.3oz heavy cream 550g 14.1oz sugar 50g 1.8 oz PreGel Dextrose 400g 3.1oz PreGel
More informationRichard Girardot chief Executive Officer. Vevey, December 2 nd, 2009
Richard Girardot chief Executive Officer Vevey, December 2 nd, 2009 Disclaimer This presentation contains forward looking statements which reflect Management s current views and estimates. The forward
More informationA SPECIAL WAY TO DISCOVER ITALY WITH ANPA - ACCADEMIA NAZIONALE PROFESSIONI ALBERGHIERE & ATENEO DEL GELATO ITALIANO
A SPECIAL WAY TO DISCOVER ITALY WITH ANPA - ACCADEMIA NAZIONALE PROFESSIONI ALBERGHIERE & ATENEO DEL GELATO ITALIANO For all worldwide Skallegues ANPA offers at a special price a very unique way to experience
More informationDIPLOMA IN BAKING & PASTRY
DIPLOMA IN BAKING & PASTRY The 6-month Diploma in Baking & Pastry is a full-time, intensive, hands-on course designed for the enthusiasts who want to gain an in-depth understanding of the art of making
More information2018 partnership opportunities
2018 partnership opportunities The TERROIR SYMPOSIUM is a catalyst for creative collaboration in the global food and drink industry. APRIL 23RD, 2018 THE AGO TORONTO, ON From its origins in Toronto, for
More informationYour Cambridge in New York You Belong
HC NY Your Cambridge in New York You Belong Welcome to The Harvard Club of New York City HCNY serves as a second home for its Harvard alumni members in the heart of mid-town Manhattan. Members enjoy a
More informationWORLDCHEFS APPROVED SCHOOL PROGRAMMES ELIGIBLE FOR FAST TRACK CERTIFICATION
WORLDCHEFS APPROVED SCHOOL PROGRAMMES ELIGIBLE FOR FAST TRACK CERTIFICATION NAME OF SCHOOL / INSTITUTION FAST TRACK QUALIFYING PROGRAMMES WORLDCHEFS CERTIFIED COMMIS CHEF and CHEF DE PARTIE LEVELS Fast
More informationPersonal Information. Date of Birth: July 01, 1980 Place of Birth: Medellin, Colombia
Personal Information 1473 Treat Blvd Apt 1616 Walnut Creek, Ca 94597 United States. Ph: +1.415.466.5295 E-mail: msanchez@wewinegroup.com www.chefsroll.com/mauriciosanchez www.sommslist.com/mauriciosanchez
More informationFairfield Public Schools Family Consumer Sciences Curriculum Food Service 30
Fairfield Public Schools Family Consumer Sciences Curriculum Food Service 30 Food Service 30 BOE Approved 05/09/2017 1 Food Service 30 Food Service 30 Students will continue to participate in the school
More informationDuty/Task Crosswalk to ACF Standards
Advanced Pastry Arts Duty/Task Crosswalk to ACF Standards The Advanced Pastry Arts Duty/Task Crosswalk is referenced to three American Culinary Federation (ACF) Required Knowledge and Skill Competencies:
More informationYouth Explore Trades Skills
Youth Explore Trades Skills The Salad Bar Description Students will learn the types and purposes of various salads, and the steps in making a salad, from the basic components to cleaning and preparing
More informationVollrath Stoelting Series Mini Soft Serve Countertop Freezer
Vollrath Stoelting Series Mini Soft Serve Countertop Freezer Making it easy to add soft serve frozen deserts to any menu Drive shaft location at top of vertical auger is always above the product Freezes
More informationPRODUCT SOLUTIONS FOR: EQUIPMENT CUPS & LIDS SERVEWARE TO-GO SOLUTIONS PACKAGING FROZEN POP SUPPLIES MOULDS
PRODUCT SOLUTIONS FOR: EQUIPMENT CUPS & LIDS SERVEWARE TO-GO SOLUTIONS FROZEN POP SUPPLIES MOULDS SERVICE ServIce is an exclusive line of serveware, supplies, and equipment for culinary-based establishments
More informationCook Online Upgrading Pilot A Guide to Course Content
Cook Online Upgrading Pilot A Guide to Course Content Cooks prepare, season and cook soups, meats, fish, poultry, vegetables and desserts. They make sauces, gravies and salads. They perform some meat cutting,
More informationGetting Certified through the Retail Bakers of America. Certification at a Glance
Getting Certified through the Retail Bakers of America Certification at a Glance - 2017 Certification Designations RBA provides professionals of the retail baking industry the opportunity to earn up to
More informationthe Cake becomes a Shake...
the Cake becomes a Shake... For a 300 cc (10 oz) glass Gelato Milk Arabeschi Cream 200 g (approx. 3 scoops) 50-60 ml 10 g (1 tablespoon) 50-60 ml To garnish If your customers are still having to choose
More informationFood, Wine & Culture Summer Schools 2018
Food, Wine & Culture Summer Schools 2018 PURPOSE The Summer Schools Program will take place in Portugal, in our Schools and will provide participants personal, social and technical skills which will enable
More informationTAPAS AND WINE. the SPECIAL EVENTS
Something special for the weekend. The perfect gift for a friend or loved one. This course is super special as we cover six dishes with six matching wines. TAPAS AND WINE In this spectacular Spanish session
More informationOPEN YOUR MIND TO A WORLD OF BAKING & PASTRY
OPEN YOUR MIND TO A WORLD OF BAKING & PASTRY MAKE CREATIVITY YOUR WAY OF LIFE lasallecollegevancouver.com BAKING & PASTRY ARTS DIPLOMA IN BAKING & PASTRY ARTS CERTIFICATE IN BAKING & PASTRY ARTS LEVEL
More informationTitle Topics Learning Competencies Assessment Week 1
SENIOR HIGH SCHOOL BASIC EDUCATION DEPARTMENT Holy Angel University #1 Holy Angel Avenue, Sto. Rosario, Angeles City Syllabus in Technical Vocational Livelihood Senior High School Grade 11 Home Economics
More informationCulinary Arts 3 Semester 1 Course Review
Culinary Arts 3 Semester 1 Course Review Unit 1: ServSafe Review This unit reviews current federal, state, and local food code & safety regulations for all food safety managers Standards Covered: 19.01
More informationBasic Cooking Study Guide READ ONLINE
Basic Cooking Study Guide READ ONLINE Kitchen Cheat Sheet Guide On Basic Cooking Techniques - Here are awesome kitchen tools reference and basic guide chart to various cooking techniques. CTHSS Culinary
More informationJuly and August Schedule
Community Education: Culinary Classes The Community Education program at UA Pulaski Technical College provides individuals of all ages in central Arkansas opportunities for personal and professional development
More informationRestaurant Management
The program prepares students for careers in the foodservice industry. Restaurants, hotels, clubs, colleges, retirement homes, hospitals, and industrial food service are but a few of the areas of employment
More informationCandidate Agreement. The American Wine School (AWS) WSET Level 4 Diploma in Wines & Spirits Program PURPOSE
The American Wine School (AWS) WSET Level 4 Diploma in Wines & Spirits Program PURPOSE Candidate Agreement The purpose of this agreement is to ensure that all WSET Level 4 Diploma in Wines & Spirits candidates
More informationSPIRITS BUSINESS THE MEDIA PACK 2012 THE ONLY INTERNATIONAL TRADE MAGAZINE SOLELY DEDICATED TO SPIRITS
ONLY INTERNATIONAL TRADE MAGAZINE SOLELY DEDICATED TO MEDIA PACK With a trend towards more sophisticated off-trade drinking, consumers seeking even more value for money, and continued growth in a largely
More informationOVER 100 YEARS OF COFFEE EXCELLENCE
We Proudly Serve OVER 100 YEARS OF COFFEE EXCELLENCE At the heart of Lavazza s story is a single family s passion for coffee. Beginning with Luigi Lavazza in 1895, four generations of the Lavazza family
More informationAUTHENTIC ITALIANO GELATO SORBETTO DESSERTS
AUTHENTIC ITALIANO GELATO SORBETTO DESSERTS A picture is just a picture. But with passion, it is an art. Add passion and your work will become your vocation, your house will become home, your thoughts
More informationCourse Assessment Plan
Course Plan The American Culinary Federation Educational Foundation, our accrediting body requires that all competencies that correspond to these student learning outcomes be assessed either formatively
More informationAMERICAN ALMOND. product selection guide. { premium } nut-based ingredients BEHIND EVERY GREAT BAKER TM
AMERICAN ALMOND product selection guide { premium } nut-based ingredients BEHIND EVERY GREAT BAKER TM American Almond sets the standard for premium quality sweetened nut pastes, nut butters, nut flours,
More informationIf you love coffee, you deserve a lesson
T h e U n i v e r s i t à d e l c a f f è o f I n d o n e s I A c o u r s e s If you love coffee, you deserve a lesson Germany Greece United Kingdom Norway Croatia Turkey People s Republic of China U.S.A.
More informationPOTATO POSSIBILITIES
POTATO POSSIBILITIES Stealth Fries Thin Regular Cut (S35) Variety, creativity and innovation that your customers love Our modest roots have never gotten in the way of our big ideas. Started as a small
More informationCENTERPIECE PRIZES. 1st Place $ nd Place $ rd Place $ Wedding Cake 1st Place $ nd Place $ rd Place $250.
CENTERPIECE PRIZES Sugar & Chocolate Combined 1st Place $2,000.00 2nd Place $1,000.00 3rd Place $750.00 4th Place $500.00 5th Place $300.00 Student 1st Place $500.00 2nd Place $300.00 3rd Place $250.00
More informationGreat Snacks Start Here
Great Snacks Start Here Great Tasting Snacks From TH Foods. The way a snack looks and smells. How it tastes on the tongue. Crunches in the mouth. How it satisfies a craving. The taste sensation that leaves
More informationWACS culinary certification scheme
WACS culinary certification scheme About this document This document provides an overview of the requirements that applicants need to meet in order to achieve the WACS Certified Chef de Cuisine professional
More informationENVIRONMENT INDUSTRY PEOPLE. Corporate Citizenship. do well, so we may do good
PEOPLE INDUSTRY ENVIRONMENT Corporate Citizenship do well, so we may do good Outside The BUNN Community Outreach program encourages employees to become involved in volunteer philanthropic efforts in the
More informationYour Invitation. REWARDING EXCELLENCE SINCE 1969 iwsc.net
Your Invitation REWARDING EXCELLENCE SINCE 1969 iwsc.net What is the IWSC? The International Wine & Spirit Competition s aim is quite simple; to recognise and reward the very best wines and spirits in
More informationHops II Interfacing with the Hop Industry Role of a Hops Supplier. Tim Kostelecky John I. Haas, Inc ASBC Meeting June 6, 2017
Hops II Interfacing with the Hop Industry Role of a Hops Supplier Tim Kostelecky John I. Haas, Inc. 2017 ASBC Meeting June 6, 2017 Overview of a Hops Supplier Hops from own farm Products, Services for
More informationVisit kcculinary.com for our Current Schedule and full descriptions of classes.
Explore the culinary arts with over 500 contemporary cooking classes each year covering a wide range of topics and taught by qualified, experienced instructors. Let us help you de-mystify the art of cooking
More informationDiploma in Hospitality Management (610) Food and Beverage Management
Diploma in Hospitality Management (610) Food and Beverage Management Pre-requisites: Knowledge of business Co-requisites: A pass or higher in Certificate in organisation. Business Studies or equivalence.
More informationCupcake Competition. FCS Lesson BAKING AND PASTRY ARTS
Volume 40 Foods & Cooking FCS Lesson Grade Level: Middle School Time Required: 3 days for 45-50 minute class periods National FCS Standards for Food Production and Services: 8.2 Demonstrate food safety
More informationMASTER CLASS IN CULINARY ARTS
MASTER CLASS IN CULINARY ARTS Candidacy for «Best Innovation in an Educational Program» Worldwide Hospitality Awards 2017 The main reasons behind restaurants failures Besides location and managerial inadequacy,
More information1 Customer Validation
Customer Validation 1 Third-wave Roasters Matcha Hot Coffee Iced Coffee Signature Coffee Infused Waters 2 3 Panther Coffee is a premier BKON Craft Brewer customer. The BKON is the focus point waking into
More informationCatering Manual Mission Bell Dr. San Pablo, CA p
Catering Manual 2600 Mission Bell Dr. San Pablo, CA 94806 p. 510.215.3878 wchau@contracosta.edu www.contracosta.edu Table of Contents I. Introduction... 2 Contacts II. Catering Procedures... 3 III. Sample
More informationCulinary Essentials. CLASS TYPE: 90% hands-on & 10% theory
Culinary Essentials FOR Serious enthusiasts Students wishing to discover the profession of cook Career changers Entrepreneurs LEVEL : BEGINNERS PRE-REQUISITE 18 years old minimum Upon application approval
More informationOn Sticks Party Snack Recipes: 10 On Sticks Party Snack Recipes [Kindle Edition] By Martha Clean READ ONLINE
On Sticks Party Snack Recipes: 10 On Sticks Party Snack Recipes [Kindle Edition] By Martha Clean READ ONLINE If you are searched for a book On Sticks Party Snack Recipes: 10 On Sticks Party Snack Recipes
More informationCooking School Indian
Cooking School Indian Allrecipes Cooking School - Learn a lifetime of - Allrecipes Cooking School is a trusted source for home cooks for any level to learn new cooking techniques and tips. Best Bangkok
More informationButcher Shop Catalog Published August 8th P a g e
Butcher Shop Catalog Published August 8 th 2016 1 P a g e Mission Statement Established in 2008 EDWINS mission is to teach a skilled trade in the culinary arts, empower willing minds through passion for
More informationCulinary Arts AAS. ASSOCIATE OF APPLIED SCIENCE. The Culinary Institute of MontanaTM
Culinary Arts ASSOCIATE OF APPLIED SCIENCE AAS The Culinary Institute of MontanaTM The Culinary Arts program provides students with entry-level skills in the culinary arts industry. Students receive instruction
More informationGUIDE TO GOURMET ICE CREAM CREAMY. HANDCRAFTED. ARTISAN. PREMIUM. Every Scoop Needs Delicious Flavor. Add a Finishing Touch
ICE CREAM REVIVAL GUIDE TO GOURMET ICE CREAM CREAMY. HANDCRAFTED. ARTISAN. PREMIUM. 1 3 5 These four words describe the modern yet classic product that ice cream makers everywhere are seeking. With PreGel
More informationBOLS BARTENDING ACADEMY COURSE GUIDE THE STANDARD IN BARTENDING TRAINING
BOLS ACADEMY COURSE GUIDE THE STANDARD IN TRAINING BOLS ACADEMY ENTER THE EXCITING WORLD OF Improve your bartending and cocktail skills, increase employment possibilities, create a solid spirit knowledge
More informationBakers. An employment guide for newcomers to British Columbia
Contents 1. What Would I Do?... 2 2. Am I Suited For This Job?... 3 3. What Are The Wages And Benefits?... 3 4. What Is The Job Outlook In BC?... 4 5. How Do I Become A Baker?... 5 6. How Do I Find A Job?...
More informationMEDIA KIT. June HelloFresh Media Kit June 2016
MEDIA KIT June 2016 1 CONTENTS Introduction 3 Philosophy 4 Mission 5 Company Factsheet 6 Products 8 Testimonials 9 Contact 10 2 INTRODUCTION HelloFresh delivers cook from scratch meal plans straight to
More informationA S I A N COOK I N G C LA S S E S
A S I A N COOK I N G C LA S S E S Learn Asian Cuisine and Culture in Community www.nuculinary.com Learn Asian Cooking NEW RENTON U W A J I M AYA SPRING 2010 CUISINE & CULTURE Cooking in Community We Specialize
More informationR A W E D U C A T I O N T R A I N I N G C O U R S E S. w w w. r a w c o f f e e c o m p a n y. c o m
R A W E D U C A T I O N T R A I N I N G C O U R S E S w w w. r a w c o f f e e c o m p a n y. c o m RAW COFFEE COMPANY RAW Coffee Company is a boutique roastery founded in 2007, owned by Kim Thompson and
More informationCulinary Arts Level 2 Cook
Job Ready Assessment Blueprint Culinary Arts Level 2 Cook Test Code: 4336 / Version: 01 Copyright 2012. All Rights Reserved. General Assessment Information Blueprint Contents General Assessment Information
More informationDIABLO VALLEY COLLEGE CATALOG
CULINARY ARTS CULN Despina Prapavessi, Dean Business Division Math Building, Room 267 Possible career opportunities The culinary arts program provides professional training for employment as a chef, culinary
More informationBusiness For Sale $200,000
Smashburger Franchise 45th Street Marketplace Fargo, ND Business For Sale $200,000 David Schlossman Jeff Schlossman 701-235-2920 1711 Gold Drive South, Suite 130, Fargo, North Dakota 58103 www.goldmarkschlossman.com
More informationA Trip around the World through Exports
A Trip around the World through Exports Activity by Lesley Mace, senior economic and financial education specialist at the Federal Reserve Bank of Atlanta, Jacksonville Branch Concepts Comparative advantage
More informationWELCOME T O O U R H O M E Kurry Qulture's seasonal menu masterfully blends fresh Indian and local produce delivered in a casual, trendy ambiance. Kurr
CA TE R E D E V E N T S WELCOME T O O U R H O M E Kurry Qulture's seasonal menu masterfully blends fresh Indian and local produce delivered in a casual, trendy ambiance. Kurry Qulture brings the nostalgia
More informationGREAT BEER DESERVES GLASS
BEER COLLECTION 1 GREAT BEER DESERVES GLASS Thanks to the rise of the craft beer industry, beer drinkers have a new appreciation for rich flavors, quality ingredients and the creativity and expertise
More informationStep-by-Step Cake Decorating By Karen Sullivan
Step-by-Step Cake Decorating By Karen Sullivan Step-by-Step Cake Decorating [Karen Sullivan] on Amazon.com. *FREE* shipping on qualifying offers. From delicate creations for weddings to fantastical birthday
More informationExotic Gelified Baba Mango and Passion Fruit Gelée Vanilla Cream Mousseline
Exotic Gelified Baba Mango and Passion Fruit Gelée Vanilla Cream Mousseline Presented by: The French Pastry School Chicago, IL 1 Table of Contents Baba Dough... 3 Vanilla Cream Mousseline... 4 Exotic Syrup...
More informationThe Chinese Kitchen: Recipes, Techniques, Ingredients, History, And Memories From America's Leading Authority On Chinese Cooking By Eileen Yin-Fei Lo
The Chinese Kitchen: Recipes, Techniques, Ingredients, History, And Memories From America's Leading Authority On Chinese Cooking By Eileen Yin-Fei Lo If you are searched for the ebook The Chinese Kitchen:
More informationMaster Classes 2017 EXCELLENCE IN PRACTICE
Master Classes 017 EXCELLENCE IN PRACTICE SOMMAIRE DUCASSE EDUCATION 3 OUR MASTER CLASSES 4 CULINARY ARTS 5 SIGNATURE 7 PRODUCT-ORIENTED 7 HEALTHY & NATURAL 7 TECHNIQUES 8 NEW TRENDS 9 STREET FOOD 9 PASTRY
More informationTABLE FOR TWO Celebrates World Food Day Change the World with Onigiri (Rice Ball) #OnigiriAction-
FOR IMMEDIATE RELEASE TABLE FOR TWO Celebrates World Food Day 2017 - Change the World with Onigiri (Rice Ball) #OnigiriAction- Aims to Promote Healthy Japanese Food while Providing 1 Million Meals to Children
More informationPROGRAMS AND ACTIVITIES 2018
PROGRAMS AND ACTIVITIES 2018 Orange Reginal Museum thanks the following sponsors and supporters Major Partner CATALOGUE SPONSOR ORANGE REGIONAL ARTS FOUNDATION PROGRAM SPONSORS EVENT supporters Orange
More informationBRASSERIE LEAD STAFF MANAGING CHEF. Michael Mina EXECUTIVE CHEF. Greg Biggers PASTRY CHEF. Ashley Torto LEAD SOMMELIER. Ryan Baldwin GENERAL MANAGER
Margeaux BRASSERIE Inspired by Parisian culture, Margeaux Brasserie is a celebration of french cuisine featuring regional, Midwestern ingredients. Margeaux Brasserie offers guests the ambiance of an established
More informationDELRAY BEACH, FL TASTE ATLANTIC AVENUE FOOD TOUR
SAVOR OUR CITY DENISE RIGHETTI FOUNDER/C.F.O. (CHIEF FOODIE OFFICER) WWW.SAVOROURCITY.COM DENISE@SAVOROURCITY.COM (954) 410-3177 FOLLOW US: @SAVOROURCITY Established in 2014 Currently operate in South
More informationSLO Presentation. Cerritos College. CA Date: 09/13/2018
CA Date: 09/13/2018 HEALTH OCCUPATIONS CA Professional Baking and Pastries--AS Students apply the proper baking and pastry techniques and procedures to produce quality products. Students define basic baking
More informationTable of Contents. Simon s Wholesale Bakery Mission Statement
Simon s Wholesale Bakery Mission Statement Since opening our doors over 25 years ago our team at Simon s Wholesale Bakery has prided itself on its unwavering commitment to providing the highest quality
More informationOffice Hours: Hours Days Campus Room Phone 3-7 Tuesday Downtown Campus C 106S And by Appointment
FSS1063 BAKING (446575) PROFESSOR INFORMATION Chef Bouman chef.bouman@fscj.edu Office Hours: Hours Days Campus Room Phone 3-7 Tuesday Downtown Campus C 106S 633-8120 And by Appointment COURSE DESCRIPTION
More informationWhere boutique wine producers and wine importers connect
Wine Pleasures Workshops Where boutique wine producers and wine importers connect Marketing & Sponsorship Opportunities Buyer meets Celler in ITALY Buyer meets Celler in SPAIN 2 24-26 October 2016 6-8
More informationPIZZAREV IS A FAST-CASUAL CONCEPT FEATURING OUR DISTINCTIVE CRAFT YOUR OWN DINING EXPERIENCE.
3 PIZZAREV IS A FAST-CASUAL CONCEPT FEATURING OUR DISTINCTIVE CRAFT YOUR OWN DINING EXPERIENCE. Our hand crafted pizzas are made with freshpressed dough, organic tomato sauces, locally sourced ingredients
More informationBRING FLAVOURS, EARN BENEFITS FOR YOUR BUSINESS
www.barcelonadegusta.com #degusta2015 BRING FLAVOURS, EARN BENEFITS FOR YOUR BUSINESS 24-27 september 2015 / Montjuïc VENUE FROM 24 TO 27 SEPTEMBER BARCELONA DEGUSTA IS BACK AT FIRA DE BARCELONA The most
More informationGive your recipes the
With careful sourcing and minimal processing, we proudly offer authentic, premium ingredients delivered with exceptional service to food manufacturers, chain restaurants, and food service operators. All-Natural,
More informationThe Secret to Sustainability of the Global Tea Industry
The Secret to Sustainability of the Global Tea Industry Presented by Joe Simrany, President, Tea Association of the USA, Inc. FAO Meeting New Delhi, India May 12-14, 2010 Secret to Sustainability Background
More informationFrench: Easy Recipes, Techniques, Ingredients (Food For Friends) By Murdoch Books
French: Easy Recipes, Techniques, Ingredients (Food For Friends) By Murdoch Books If you are searching for a book by Murdoch Books French: Easy Recipes, Techniques, Ingredients (Food for Friends) in pdf
More informationCHICAGO SEPTEMBER WASHINGTON DC OCTOBER BOSTON NOVEMBER 15-16
NEW YORK CITY APRIL 12-13 MINNEAPOLIS MAY 3-4 LOS ANGELES JUNE 1 CHICAGO SEPTEMBER 13-14 WASHINGTON DC OCTOBER 25-26 BOSTON NOVEMBER 15-16 Whether it s sampling different varietals, enjoying private seminars
More informationEat, Drink, GIUSTO! 3WHERE WE ARE OUR MISSION OUR STORY TRAINING OUR DESIGN ACCADEMIA OUR PRODUCTS
A I I TA LIA OUR STORY OUR MISSION 3WHERE WE ARE Eat, OUR PRODUCTS OUR DESIGN TRAINING OUR Drink, STORY ACCADEMIA GIUSTO! OUR STORY MILAN, 8 FEBRUARY 1979 The start of a dream. It was 8 February 1979 when
More informationSous Chef Training Manual READ ONLINE
Sous Chef Training Manual READ ONLINE If searched for the ebook Sous chef training manual in pdf form, then you've come to loyal site. We furnish full variant of this ebook in txt, epub, PDF, doc, DjVu
More informationO4W1703APP780 WSET Diploma Online
O4W1703APP780 WSET Diploma Online Examinations The examinations attached to your course are as follows: Unit 2 March 2017 (date to be confirmed) Unit 1 (Case Study) November 2017 (tbc) 10:30 11:45am registration
More informationInternational Foods (Master)
St. Michael Albertville High School Teacher: Julie Read International Foods (Master) September 2014 Content Skills Learning Targets Assessment Resources & Technology CEQ: What different cooking techniques
More informationCulinary Arts Program Guide CIP Code #
Culinary Arts Program Guide CIP Code # 12.0508 Standard Occupational Classifications 2015 Pennsylvania High Priority Occupations 35-2011-00 Cooks, Fast Food 35-2012-00 Cooks, Institutional and Cafeteria
More informationLight Meets Life 光壽無量
Light Meets Life 光壽無量 A non-profit tea center dedicated to promoting, cultivating and expressing an awakening of harmony through tea. We believe that Tea wisdom which has no connection to any financial
More informationVITICULTURE AND ENOLOGY
VITICULTURE AND ENOLOGY Class L-25: Agricultural and Forest Science and Technology http://www.enol.unimi.it/ DIRECTOR OF THE BACHELOR S PROGRAMME Prof. Attilio Scienza Department of Crop Production Tree
More informationFLAVORS & Dessert Ingredients. winter edition
FLAVORS & Dessert Ingredients winter edition table of contents 1.... Cinnamon Ganache Bonbon 2.... Coconut Marshmallow 4.... White Chocolate Peach Mango Bonbon 5.... Peach Mango Sorbet Cinnamon Ganache
More informationPROFESSIONAL COOKING, 8TH EDITION BY WAYNE GISSLEN DOWNLOAD EBOOK : PROFESSIONAL COOKING, 8TH EDITION BY WAYNE GISSLEN PDF
PROFESSIONAL COOKING, 8TH EDITION BY WAYNE GISSLEN DOWNLOAD EBOOK : PROFESSIONAL COOKING, 8TH EDITION BY WAYNE Click link bellow and free register to download ebook: PROFESSIONAL COOKING, 8TH EDITION BY
More informationOn successful completion of this unit a learner will: 1 Understand the use of equipment and methods for creative patisserie work
Unit 29: Creative Patisserie Unit code: F/601/1769 QCF level: 5 Credit value: 30 Aim This unit will enable learners to gain understanding of equipment and methods for creative patisserie work and develop
More informationCelebrating Our 25th Anniversary
Our Story Tea has managed to blend cultural divides and is a beverage that brings all different kinds of people together because of the comfort it provides before or after a long day. The Heladiv Tea Club
More information