Confectionery, Custards, Creams & Sauces
In this course you will learn how to make various creams & sauces that are used as fillings, toppings and other elements of compound desserts and confectionery.. This course has three theory modules and 25 recipe demosntartions
₹999.00 ₹2000.00 50% OFF
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Course Overview
Course Curriculum
Confectionery, Custards, Creams & Sauces
28 Learning Materials
Confectionery, Custards & Creams
Introduction to Custards
Introduction to Creams
Introduction to Confectionery
Apricot Jam
French Meringue
Marzipan
Royal Custard
Apple Compote
Bavarian Cream
Caramel
Coulis
Creme Anglaise
Cremeux
Frangipane
Honeycomb
Lime Chiffon
Nougat
Pate de Fruit
Raspberry Marshmallow
Strawberry Jam
Tuile
Blueberry Cream
Caramel Mousseline
Chocolate Pastry Cream
Coconut Pastry Cream
Coffee Butter Cream
Chocolate Ganache
Chocolate Mirror Glaze
Course Instructor
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Chef Tom Thomas
6 Courses • 18 Students
Chef Tom with close to 18 years of experience in industry and teaching is an expert in Bakery & Confectionery. He is currently a lecturer at IHM Ranchi. Prior to this he was a Senior Executive Chef Instructor at Lavonne Academy of Baking Science and Pastry Arts, Bangalore. After completing his Hotel Management from IHM, Pusa, he worked at the Taj group and thereafter as a chef instructor, Lecturer and Assistant Professor at IEC - IHM, Noida and Banarasidas Chandiwala Institute of Hotel Management and Catering Technology.
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Chef Sachin Wilfred
1 Courses • 2 Students
Chef Sachin Wilfred is currently assistant professor at the department of Hotel Management at Christ deemed to be university. In his earlier stints has been the Chief of Academics at Lavonne academy of baking science and pastry arts.. Armed with a degree in Hotel Management, he has worked in kitchens of high repute such as at The Oberoi, Olive Beach, The Park, and ITC Gardenia
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