Learn How to Recreate Auguste Escoffier’s Edible Masterpieces with Meditec.com’s New Culinary Programs
Learning culinary pastry arts is now easier with Meditec's new courses - available to all students interested in culinary arts and to all military spouses (MYCAA available) who are interested in a portable career.
Austin, TX, February 07, 2014 --(PR.com)-- Interested in doling out a memorable pastry dish for the family? Learn how to bake and cook like a legend by enrolling in Meditec’s new culinary programs.
Meditec’s will be offering a host of culinary courses starting this month, with a module on Auguste Escoffier and Professionalism as one of the course highlights. For the uninformed, Escoffier revolutionized the art of cooking in the 19th and 20th centuries that his legacy is still being studied today.
Auguste Escoffier and Professionalism puts a spotlight on Escoffier’s professional life as well as the science and art behind his cooking. The module also aims to develop traits and competencies among students that are characteristic of successful culinary professionals.
Along with the first module, students can take up the following courses that will surely amp up their confection and pastry knowledge:
1. The Art of Decorating and Plating Cakes and Desserts
From this module, students get to learn techniques of plating desserts and the theory behind creating edible pieces for consumption or competitions. In addition, students will learn how to decorate cakes and cupcakes with icings and such as vanilla anglaise, butter cream and ganache. As a delightful conclusion to the course, students will prepare Fraises a la Sarah Benhardt, a dessert named after a famous stage and early film actress and that Escoffier invented at London’s Savoy Hotel.
2. Cold and Frozen Desserts
Students will learn the science and art behind creating chilled and frozen desserts such as ice cream, sorbet and mousse from this module. As a credit, students will create another renowned Escoffier creation called Peaches Melba, named after Australian soprano Nellie Melba.
3. A World of Chocolate
The module covers fundamental concepts and skills in creating chocolate-based candies, desserts and dips. Students will also learn how to create simple chocolate masterpieces and how to manipulate or temper chocolate to make various types of chocolate products.
4. French, American, and European Classics
This module will teach students how to create details on tortes with the use of glazes and sponges. Students will also learn how to produce classical and modern creations from cream-filled cakes to bombes. Desserts that students will learn to make from this module include brownies and Grand Marnier Souffle.
Meditec's curriculum emphasizes on food safety techniques and ensuring a food-safe workplace for everyone. The courses will also provide students the necessary skills in working in a modern kitchen that’s up to par with global standards. For further information visit http://www.meditec.com/culinary-classes/
Meditec’s will be offering a host of culinary courses starting this month, with a module on Auguste Escoffier and Professionalism as one of the course highlights. For the uninformed, Escoffier revolutionized the art of cooking in the 19th and 20th centuries that his legacy is still being studied today.
Auguste Escoffier and Professionalism puts a spotlight on Escoffier’s professional life as well as the science and art behind his cooking. The module also aims to develop traits and competencies among students that are characteristic of successful culinary professionals.
Along with the first module, students can take up the following courses that will surely amp up their confection and pastry knowledge:
1. The Art of Decorating and Plating Cakes and Desserts
From this module, students get to learn techniques of plating desserts and the theory behind creating edible pieces for consumption or competitions. In addition, students will learn how to decorate cakes and cupcakes with icings and such as vanilla anglaise, butter cream and ganache. As a delightful conclusion to the course, students will prepare Fraises a la Sarah Benhardt, a dessert named after a famous stage and early film actress and that Escoffier invented at London’s Savoy Hotel.
2. Cold and Frozen Desserts
Students will learn the science and art behind creating chilled and frozen desserts such as ice cream, sorbet and mousse from this module. As a credit, students will create another renowned Escoffier creation called Peaches Melba, named after Australian soprano Nellie Melba.
3. A World of Chocolate
The module covers fundamental concepts and skills in creating chocolate-based candies, desserts and dips. Students will also learn how to create simple chocolate masterpieces and how to manipulate or temper chocolate to make various types of chocolate products.
4. French, American, and European Classics
This module will teach students how to create details on tortes with the use of glazes and sponges. Students will also learn how to produce classical and modern creations from cream-filled cakes to bombes. Desserts that students will learn to make from this module include brownies and Grand Marnier Souffle.
Meditec's curriculum emphasizes on food safety techniques and ensuring a food-safe workplace for everyone. The courses will also provide students the necessary skills in working in a modern kitchen that’s up to par with global standards. For further information visit http://www.meditec.com/culinary-classes/
Contact
Meditec
John Gavino
888-360-8764
www.meditec.com
John Gavino
888-360-8764
www.meditec.com
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