Pastry School and Pastry Training Centre of Vancouver, BC – Pastry and Bakery Courses

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29	30 Pastry Training Course 1 / The Basics (day 1) Monday, January.30.2012 10:00am – 2:00pm A great introduction to the world of pastry, learn a variety of techniques and recipes with a selection of classical and modern pastries and desserts. All classes are hands-on and everything learned can easily be re-created at home. 5 (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Course outline (cakes & pastries produced might vary depending on seasonal availability): Austrian Apple Strudel with Vanilla Sauce and Vanilla Ice Cream Marbled New York Style Cheesecake French Apple Tart with sweet paste, almond filling, fresh apples and butter streusel Apple Pie with flaky pie dough Creme Brulee & more More Information → – MAP Register Today Pastry Training Course 4 / Cake Mixing & Baking (day 1) Monday, January.30.2012 5:30pm – 9:30pm A great introduction to the world of pastry, learn a variety of techniques and recipes with a selection of classical and modern pastries and desserts. All classes are hands-on and everything learned can easily be re-created at home. 5 (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Course outline (cakes & pastries produced might vary depending on seasonal availability): Gateaux Basque Carrot Cake with Chocolate Cream Cheese Icing Red Velvet Cake with Coconut Filling Polenta Almond & Lemon Cake Deep Pan Apple Cake (german style) Pineapple up-side down Cake & more More Information → Where: Pastry Training Centre of Vancouver – MAP Register Today 10:00am – Pastry Training Course 1 / The Basics (day 1) 5:30pm – Pastry Training Course 4 / Cake Mixing & Baking (day 1)	31 Pastry Training Course 1 / The Basics (day 2) Tuesday, January.31.2012 10:00am – 2:00pm This is the second class of the Day 1 Course. More Information → Where: Pastry Training Centre of Vancouver – MAP Register Today Pastry Training Course 4 / Cake Mixing & Baking (day 2) Tuesday, January.31.2012 5:30pm – 9:30pm This is the second class of the Day 1 Course. More Information → Where: Pastry Training Centre of Vancouver – MAP Register Today 10:00am – Pastry Training Course 1 / The Basics (day 2) 5:30pm – Pastry Training Course 4 / Cake Mixing & Baking (day 2)	1 Chocolate Training Course 4 – Pralines made with Gianduja, Nougat & Marzipan (day 1) Wednesday, February.1.2012 10:00am – 2:00pm 195$ (+tax) for this two day long serious chocolate course How to make beautiful giandujas and nougats out off caramel, nuts and dried fruits and how to apply them in praline making. Marzipan and how to create flavourful pralines with it. More Information → Where: Pastry Training Centre of Vancouver – MAP Register Today Artisan Bread Baking / Course 4 – Croissants & Breakfast Pastries / Day 1 SOLD OUT!!! Wednesday, February.1.2012 5:30pm – 9:30pm 185$ (+tax) Welcome to this fourth instalment of the popular Artisan Bread Baking courses, in this segment we will focus on the rich, sweet, moist and dried fruit and nut laden recipes for breakfast pastries – also called Viennoiserie. You always wanted to learn how to make your own real Croissant, as buttery as in Paris? That will be only one new skill learned in this course, how to braid bread, learn of enriched dough’s and lots of unique and interesting recipes to explore – and yes during this course we will use a lot of butter! There is nothing fat-free about these pastries and breads! * this is a back to back course, second part of this course will continue the next day at the same time! Day 1 (4 Hours): ◦Real French Butter Croissants ◦Braided Raisin Bread (3 Braids) ◦Challah ◦Quark Stuten (German Breakfast Bread with fresh Cheese) ◦Savoury Muffins with Herbs, Goat Cheese and Tomatos Day 2 (4 Hours): ◦French Gibassier ◦Lemon Brioche ◦Sticky Cinnamon & Pecan Buns What to expect! No pre-experience in taken this course is require however taken the first Artisan Bread Baking Course would be an advantage, small snacks will be provided throughout the course. **Topics may vary based on products availability and Instructors discretion. ——————————————————————————– More Information → Where: Pastry Training Centre of Vancouver – MAP Register Today 10:00am – Chocolate Training Course 4 – Pralines made with Gianduja, Nougat & Marzipan (day 1) 5:30pm – Artisan Bread Baking / Course 4 – Croissants & Breakfast Pastries / Day 1 SOLD OUT!!!	2 Chocolate Training Course 4 – Pralines made with Gianduja, Nougat & Marzipan (day 2) Thursday, February.2.2012 10:00am – 2:00pm $ 195 (+tax) for this two day long serious chocolate course More Information → Where: Pastry Training Centre of Vancouver – MAP Register Today Artisan Bread Baking / Course 4 – Croissants & Breakfast Pastries / Day 2 SOLD OUT!!! Thursday, February.2.2012 5:30pm – 9:30pm **This is the second part of the Day 1 Course. More Information → Where: Pastry Training Centre of Vancouver – MAP Register Today 10:00am – Chocolate Training Course 4 – Pralines made with Gianduja, Nougat & Marzipan (day 2) 5:30pm – Artisan Bread Baking / Course 4 – Croissants & Breakfast Pastries / Day 2 SOLD OUT!!!	3	4
5	6 Pastry Training Course 5 / The World of Cookies (day 1) Monday, February.6.2012 5:30pm – 9:30pm A great introduction to the world of pastry, learn a variety of techniques and recipes with a selection of classical and modern pastries and desserts. All classes are hands-on and everything learned can easily be re-created at home. 5 (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Course outline (cakes & pastries produced might vary depending on seasonal availability): Drop Cookies (chocolate chip, peanut butter, chewy oatmeal) Checkerboard / Black & White Cookies Classic French Cookies: Madelaines, Financiers, Florentine Sable Cookies (various flavors) Tuiles Piped hazelnut cookies, Linzer Cookies, Vanilla Kipferl & more More Information → Where: Pastry Training Centre of Vancouver – MAP Register Today 5:30pm – Pastry Training Course 5 / The World of Cookies (day 1)	7 Pastry Training Course 5 / The World of Cookies (day 2) Tuesday, February.7.2012 5:30pm – 9:30pm **This is the second class of the Day 1 Course. More Information → Where: Pastry Training Centre of Vancouver – MAP Register Today 5:30pm – Pastry Training Course 5 / The World of Cookies (day 2)	8 Chocolate Training Course 5 – Confection, Caramel & Special Creations (day 1) Today 10:00am – 2:00pm $ 195 (+tax) for this two day long serious chocolate course Various Chocolate Confections will be covered along with mastering our caramel cooking and how to apply caramel fillings in truffles & pralines. Special techniques such as liquer pralines and pate de fruit will be covered is well. More Information → Where: Pastry Training Centre of Vancouver – MAP Register Today Artisan Bread Baking / Course 1 – Introduction to Bread Baking / Day 1 SOLD OUT!!! Today 5:30pm – 9:30pm More Information → Where: Pastry Training Centre of Vancouver – MAP Register Today 10:00am – Chocolate Training Course 5 – Confection, Caramel & Special Creations (day 1) 5:30pm – Artisan Bread Baking / Course 1 – Introduction to Bread Baking / Day 1 SOLD OUT!!!	9 Chocolate Training Course 5 – Confection, Caramel & Special Creations (day 2) Thursday, February.9.2012 10:00am – 2:00pm $ 195 (+tax) for this two day long serious chocolate course More Information → Where: Pastry Training Centre of Vancouver – MAP Register Today Artisan Bread Baking / Course 1 – Introduction to Bread Baking / Day 2 SOLD OUT!!! Thursday, February.9.2012 5:30pm – 9:30pm **This is the second part of the Day 1 Course. More Information → Where: Pastry Training Centre of Vancouver – MAP Register Today 10:00am – Chocolate Training Course 5 – Confection, Caramel & Special Creations (day 2) 5:30pm – Artisan Bread Baking / Course 1 – Introduction to Bread Baking / Day 2 SOLD OUT!!!	10	11
12	13 Sugar Art / Course 2- Day 1 (Blown Sugar Techniques) SOLD OUT!!! Monday, February.13.2012 10:00am – 2:00pm 245 plus tax for two days of sugar work In this second installment of our sugar art courses we will focus on blown sugar techniques and we will be working on creating simple balls and fruits such as pineapples, bananas, pears, apples & oranges made out off blown sugar and decorated with air brushing techniques. Some pulled sugar techniques will be incorporated to decorate our finished fruits with green sugar leafs. For this course we will work with Isomalt (a sugar substitute) and will focus less on the proper sugar cooking techniques (thats covered during the first sugar art course). More Information → Where: Pastry Training Centre of Vancouver – MAP Register Today Pastry Training Course 6 / The perfect Afternoon Tea (day 1) Monday, February.13.2012 5:30pm – 9:30pm A great introduction to the world of pastry, learn a variety of techniques and recipes with a selection of classical and modern pastries and desserts. All classes are hands-on and everything learned can easily be re-created at home. 5 (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Course outline (cakes & pastries produced might vary depending on seasonal availability): Scones (biscuit & creamed method) Orange Marmelade (Jam cooking) Miniature pastries French Opera Slice, profiteroles, eclairs, caramel nut tart, lemon meringue tart, fruit tarts, desserts in shot glasses & more More Information → Where: Pastry Training Centre of Vancouver – MAP Register Today 10:00am – Sugar Art / Course 2- Day 1 (Blown Sugar Techniques) SOLD OUT!!! 5:30pm – Pastry Training Course 6 / The perfect Afternoon Tea (day 1)	14 Sugar Art / Course 2 – Day 2 (Blown Sugar Techniques) SOLD OUT!!! Tuesday, February.14.2012 10:00am – 2:00pm 245 plus tax for two days of sugar work In this second installment of our sugar art courses we will focus on blown sugar techniques and we will be working on creating simple balls and fruits such as pineapples, bananas, pears, apples & oranges made out off blown sugar and decorated with air brushing techniques. Some pulled sugar techniques will be incorporated to decorate our finished fruits with green sugar leafs. For this course we will work with Isomalt (a sugar substitute) and will focus less on the proper sugar cooking techniques (thats covered during the first sugar art course). More Information → Where: Pastry Training Centre of Vancouver – MAP Register Today Pastry Training Course 6 / The perfect Afternoon Tea (day 2) Tuesday, February.14.2012 5:30pm – 9:30pm **This is the second class of the Day 1 Course. More Information → Where: Pastry Training Centre of Vancouver – MAP Register Today 10:00am – Sugar Art / Course 2 – Day 2 (Blown Sugar Techniques) SOLD OUT!!! 5:30pm – Pastry Training Course 6 / The perfect Afternoon Tea (day 2)	15 Chocolate Training Course 6 – Chocolate Show Piece Techniques (day 1) Wednesday, February.15.2012 10:00am – 2:00pm 195$ (+tax) for this two day long serious chocolate course Join us in learning how to create showpieces out of chocolate, we will cover various techniques including how to spray with chocolate, modeling chocolate, flowers made our off chocolate, ribbons and many more techniques. You will be required to be able to temper (crystallize) your own chocolate during class which you can learn during our Chocolate Training Course 1. More Information → Where: Pastry Training Centre of Vancouver – MAP Register Today Artisan Bread Baking / Course 5 – Sourdough Breads / Day 1 Wednesday, February.15.2012 5:30pm – 9:30pm 185$ +tax) for this two day course Welcome to this fifth installment of the popular Artisan Bread Baking courses. Sourdoughs, the ultimate skill in bread baking. How to start a ‘mother’ starter, how to maintain it over years to come and how to make great tasting and crusty bread out of a sour dough starter. * this is a back to back course, second part of this course will continue the next day at the same time! Day 1 (4 Hours): Levain – How to start Sour dough Pain au Levain / Artisan Sour Dough Bread Jalapeno and Cheddar Cheese Sour Dough Bread Multigrain Sour Dough Bread Organic Whole Wheat Sour Dough Bread Olive & Rosemary Sourdough Day 2 (4 Hours): Potato & Roasted Onion Bread with Rosemary German Lye Beer Pretzel Tomato, Roasted Garlic and Herb Bread Asiago Sesame Whole Wheat Bread More Information → Where: Pastry Training Centre of Vancouver – MAP Register Today 10:00am – Chocolate Training Course 6 – Chocolate Show Piece Techniques (day 1) 5:30pm – Artisan Bread Baking / Course 5 – Sourdough Breads / Day 1	16 Chocolate Training Course 6 – Chocolate Showpiece Techniques (day 2) Thursday, February.16.2012 10:00am – 2:00pm $ 195 (+tax) for this two day long chocolate course More Information → Where: Pastry Training Centre of Vancouver – MAP Register Today Artisan Bread Baking / Course 5 – Sourdough Breads / Day 2 Thursday, February.16.2012 5:30pm – 9:30pm **This is the second part of the Day 1 Course. More Information → Where: Pastry Training Centre of Vancouver – MAP Register Today 10:00am – Chocolate Training Course 6 – Chocolate Showpiece Techniques (day 2) 5:30pm – Artisan Bread Baking / Course 5 – Sourdough Breads / Day 2	17 The Art of French Macarons SOLD OUT!!! Friday, February.17.2012 5:30pm – 9:30pm Parisian Style macarons, the secrets and the tips and tricks of the trade for the perfect macaron Parisian Macarons Coconut Macarons Italian Amaretti Saronno More Information → Where: Pastry Training Centre of Vancouver – MAP Register Today 5:30pm – The Art of French Macarons SOLD OUT!!!	18
19	20 Artisan Bread Baking / Course 1 – Introduction to Bread Baking / Day 1 SOLD OUT!!! Monday, February.20.2012 10:00am – 2:00pm More Information → Where: Pastry Training Centre of Vancouver – MAP Register Today Pastry Training Course 7 / The Magic of Puff Pastry (day 1) Monday, February.20.2012 5:30pm – 9:30pm A great introduction to the world of pastry, learn a variety of techniques and recipes with a selection of classical and modern pastries and desserts. All classes are hands-on and everything learned can easily be re-created at home. 5 (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Course outline (cakes & pastries produced might vary depending on seasonal availability): Learn the differnec between invert & traditional puff pastry and create various pastries out off the puff pastry Mille-feuille (Vanilla Custard Slice) with hand-made fondant glaze Tart Tatin Jalousie slice with frangipan and fruits Palmiers & Cinnamon Straws Sausage Rolls Egg Tarts Vol-au-Vents Apple Galette More Information → Where: Pastry Training Centre of Vancouver – MAP Register Today 10:00am – Artisan Bread Baking / Course 1 – Introduction to Bread Baking / Day 1 SOLD OUT!!! 5:30pm – Pastry Training Course 7 / The Magic of Puff Pastry (day 1)	21 Artisan Bread Baking / Course 1 – Introduction to Bread Baking / Day 2 SOLD OUT!!! Tuesday, February.21.2012 10:00am – 2:00pm This is the second part of the Day 1 Course. More Information → Where: Pastry Training Centre of Vancouver – MAP Register Today Pastry Training Course 7 / The Magic of Puff Pastry (day 2) Tuesday, February.21.2012 5:30pm – 9:30pm This is the second class of the Day 1 Course. More Information → Where: Pastry Training Centre of Vancouver – MAP Register Today 10:00am – Artisan Bread Baking / Course 1 – Introduction to Bread Baking / Day 2 SOLD OUT!!! 5:30pm – Pastry Training Course 7 / The Magic of Puff Pastry (day 2)	22 Chocolate Training Course 7 – How to create a Chocolate figurine Wednesday, February.22.2012 10:00am – 2:00pm 195$ (+tax) for this two day long serious chocolate course More chocolate showpiece techniques, during this new course we will build a standing chef made completly out of chocolate and chocolate modeling paste. Complete with chefs hat, jacket, appron and a mixing bowl in his / her hand. This lesser known chocolate technique is very handy if one wants to build figurines out off chocolate as you will learn how to create arms, legs & hands out of chocolate and how to use various molds to create the body parts. Chocolate modeling paste will be used to decorate the ‘chef ‘ and air-brushing will be applied to create a velvet finishng touch. This is a more advanced course and attending at least Course 1 (the basic) is essential as it is necessary for attending students to pre-crystallize (temper) their chocolate independantly and been familiar working with chocolate molds (covered in course 3) would be an added advantage. Due to the advanced nature of this course, attendance is maximum 8 students. More Information → Where: Pastry Training Centre of Vancouver – MAP Register Today Artisan Bread Baking / Course 6 – Ethnic Breads / Day 1 Wednesday, February.22.2012 5:30pm – 9:30pm More Information → Where: Pastry Training Centre of Vancouver – MAP Register Today 10:00am – Chocolate Training Course 7 – How to create a Chocolate figurine 5:30pm – Artisan Bread Baking / Course 6 – Ethnic Breads / Day 1	23 Chocolate Training Course 7 – How to create a Chocolate figurine Thursday, February.23.2012 10:00am – 2:00pm 195$ (+tax) for this two day long serious chocolate course More chocolate showpiece techniques, during this new course we will build a standing chef made completly out of chocolate and chocolate modeling paste. Complete with chefs hat, jacket, appron and a mixing bowl in his / her hand. This lesser known chocolate technique is very handy if one wants to build figurines out off chocolate as you will learn how to create arms, legs & hands out of chocolate and how to use various molds to create the body parts. Chocolate modeling paste will be used to decorate the ‘chef ‘ and air-brushing will be applied to create a velvet finishng touch. This is a more advanced course and attending at least Course 1 (the basic) is essential as it is necessary for attending students to pre-crystallize (temper) their chocolate independantly and been familiar working with chocolate molds (covered in course 3) would be an added advantage. Due to the advanced nature of this course, attendance is maximum 8 students. More Information → Where: Pastry Training Centre of Vancouver – MAP Register Today Artisan Bread Baking / Course 6 – Ethnic Breads / Day 2 Thursday, February.23.2012 5:30pm – 9:30pm More Information → Where: Pastry Training Centre of Vancouver – MAP Register Today 10:00am – Chocolate Training Course 7 – How to create a Chocolate figurine 5:30pm – Artisan Bread Baking / Course 6 – Ethnic Breads / Day 2	24	25
26	27 Artisan Bread Baking / Course 2 – Italian Bread Baking / Day 1 Monday, February.27.2012 10:00am – 2:00pm More Information → Where: Pastry Training Centre of Vancouver – MAP Register Today Pastry Training Course 8 / French Mousse Cakes (day 1) Monday, February.27.2012 5:30pm – 9:30pm A great introduction to the world of pastry, learn a variety of techniques and recipes with a selection of classical and modern pastries and desserts. All classes are hands-on and everything learned can easily be re-created at home. 5 (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Course outline (cakes & pastries produced might vary depending on seasonal availability): Trio of Chocolate Mousse (chocolate success sponge, dark, milk & white chocolate mousse) Strawberry Fraisier (Pistachio chiffon sponge, vanilla bavaroise) Fruit Mousse Cake (jaconde sponge, two fruit mousses & sponge) Caramel Apple Mousse Cake (caramel cinnamon mousse, caramelized apples, praline mousse) More Information → Where: Pastry Training Centre of Vancouver – MAP Register Today 10:00am – Artisan Bread Baking / Course 2 – Italian Bread Baking / Day 1 5:30pm – Pastry Training Course 8 / French Mousse Cakes (day 1)	28 Artisan Bread Baking / Course 2 – Italian Bread Baking / Day 2 Tuesday, February.28.2012 10:00am – 2:00pm This is the second part of the Day 1 Course. More Information → Where: Pastry Training Centre of Vancouver – MAP Register Today Pastry Training Course 8 / French Mousse Cakes (day 2) Tuesday, February.28.2012 5:30pm – 9:30pm This is the second class of the Day 1 Course. More Information → Where: Pastry Training Centre of Vancouver – MAP Register Today 10:00am – Artisan Bread Baking / Course 2 – Italian Bread Baking / Day 2 5:30pm – Pastry Training Course 8 / French Mousse Cakes (day 2)	29 Chocolate Training Course 8 / Chocolate decoration techniques (Day 1) SOLD OUT!!! Wednesday, February.29.2012 10:00am – 2:00pm During this 8 hour course (over two days) we will cover techniques for creating various chocolate decorations, suiteble for decorating plated desserts and/or larger size cakes. You will learn how to make your own colorful transfer sheets and decorations, various decoration made with chocolate and acetate sheets / stripes, various decorations made with piped chocolate, chocolate cigars, fans, lines etc. & lots more… 195 (+tax) Pre-requisit for registering for this course is to either attending course 1 or having a solid understanding of the crystalisation / tempering procees of chocolate as every student will be required to temper their own chocolate during class. More Information → – MAP Register Today Artisan Bread Baking / Course 7 – Danish Pastries & Doughnuts / Day 1 Wednesday, February.29.2012 5:30pm – 9:30pm More Information → Where: Pastry Training Centre of Vancouver – MAP Register Today 10:00am – Chocolate Training Course 8 / Chocolate decoration techniques (Day 1) SOLD OUT!!! 5:30pm – Artisan Bread Baking / Course 7 – Danish Pastries & Doughnuts / Day 1	1 Chocolate Training Course 8 / Chocolate decoration techniques (Day 2) SOLD OUT!!! Thursday, March.1.2012 10:00am – 2:00pm During this 8 hour course (over two days) we will cover techniques for creating various chocolate decorations, suiteble for decorating plated desserts and/or larger size cakes. You will learn how to make your own colorful transfer sheets and decorations, various decoration made with chocolate and acetate sheets / stripes, various decorations made with piped chocolate, chocolate cigars, fans, lines etc. & lots more… 195 (+tax) Pre-requisit for registering for this course is to either attending course 1 or having a solid understanding of the crystalisation / tempering procees of chocolate as every student will be required to temper their own chocolate during class. More Information → – MAP Register Today Artisan Bread Baking / Course 7 – Danish Pastries & Doughnuts / Day 2 Thursday, March.1.2012 5:30pm – 9:30pm More Information → Where: Pastry Training Centre of Vancouver – MAP Register Today 10:00am – Chocolate Training Course 8 / Chocolate decoration techniques (Day 2) SOLD OUT!!! 5:30pm – Artisan Bread Baking / Course 7 – Danish Pastries & Doughnuts / Day 2	2 The Art of French Macarons Friday, March.2.2012 10:00am – 2:00pm Parisian Style macarons, the secrets and the tips and tricks of the trade for the perfect macaron Parisian Macarons Coconut Macarons Italian Amaretti Saronno More Information → Where: Pastry Training Centre of Vancouver – MAP Register Today 10:00am – The Art of French Macarons	3