HTC in Asia Sdn. Bhd. (Co. No. 634020-A),
8th Floor - Annexed Block, Menara IMC,
No. 8, Jalan Sultan Ismail, 50250 Kuala Lumpur, Malaysia
Tel: 603 2026 9188, Fax: 603 2026 4188,
Email: [email protected]
Website: www.htcinasia.com
BOULANGERIE PROFESSIONAL CERTIFICATE
“ ARTISANAL BREAD MAKING ”
Bread is the Western world's staple, and the European-style of bread making is
an ancient craft that has been perfected through the centuries. Good bread is
made with integrity and love -- and understanding of how just three simple
ingredients (flour, water and salt) can be transformed into one of the world's
most soul satisfying food. If you are planning to open a bakery, or just wish to
bake your own bread at home, learn to do it the RIGHT way. Once you have
tasted REAL bread made with integrity and love, you will never want to eat any
other bread again.
We bring you FCSIA's (French Culinary School In Asia) own in-house trainerchef Jean Michel Fraisse to share his expertise during this 2-day entry level and
3-day advanced level workshops specialising in artisan bread making.
At the end of the course, you will have the knowledge to make 100% natural bread that has good internal
structural, texture, taste and a long shelf life without the need for chemical preservatives and improvers.
COURSE INFORMATION
Workshop
Basic Level of Bread Making
Advanced Level of Bread Making
Date
09 -10 March 2015
11 – 13 March 2015
Duration
9.00am to 5.00pm, daily
Instructor
Chef Jean Michel Fraisse
Methodology
Practical training, demonstration and hands-on
Group Size
Maximum 15 participants per workshop
RM 1,500 per participant for two (2) days workshop
RM 2,100 per participant for three (3) days workshop
Package Fee
RM 3,250 per participant for five (5) days workshop
HTC in Asia Sdn. Bhd. (Co. No. 634020-A),
8th Floor - Annexed Block, Menara IMC, No. 8, Jalan Sultan Ismail, 50250 Kuala Lumpur, Malaysia
Tel: 603 2026 9188, Fax: 603 2026 4188, Email: [email protected] Website: www.htcinasia.com
COURSE CONTENT
ENTRY LEVEL OF BREAD MAKING 09 – 10 March 2015 (Mon – Tue)
DAY 2
DAY 1
Featured recipes:
Basic dough (Baguette, Dinner rolls), Fermented
dough (Country baguette, Country loaf, Rye bread),
Types of Sandwich loaves (Traditional, Hi-fiber,
Multigrain, Dry fruits and nuts)
Featured recipes:
Poolish-base dough (Baguette with poolish, Rye
and nuts, Multigrain),
Olive oil-base dough (Fougasse, Foccacia,
Ciabbata, Sandwich loaf, Bagels) and Autolyse
bread
ADVANCED LEVEL OF BREAD MAKING 11 – 13 March 2015 (Wed – Fri)
DAY 1
Learn how to make bread with
starter dough (levain) and
direct proving.
DAY 2
Learn how to make bread using
differed proving.
DAY 3
Master the skills of making
different flavoured and textured
breads.
Featured recipes:
Stiff levain, Liquid levain,
Baguette with levain, Dinner
rolls, Multigrain loaf, Cottage
loaf, Sandwich loaf
Featured recipes:
Ciabbata with levain, Old slab,
Country loaf, Country baguette,
Bran bread, Honey and
lavender, Sicilian bread
Featured recipes:
Tuscan bread, Lavash bread,
Grissini, Potato bread, Pumpkin
bread, Muesli bread,
San Francisco sourdough
ABOUT THE TRAINER
Jean Michel Fraisse has opened and operated numerous restaurants and catering
businesses in France and Asia in a career spanning 33 years. A graduate of the Masters in
Hospitality, Tourism and Spa Management course from the University of Toulouse in France,
he has been providing consultancy services to the hospitality, tourism and food businesses in
Asia for the past decade. In his home country, he was a chef de cuisine at age 20 and an
executive chef when he was merely 23 years old. Under his company HTC in Asia, a training and consultancy firm, he assists his clients to
define and strategise their goals to maintain a competitive edge. His expertise includes that of
collecting market intelligence, conducting market surveys, and product and F&B project
development – apart from organising hospitality events for companies, investors and
international government bodies. Furthermore under its training brand name The French Culinary School in Asia, Jean Michel has been contributing
to many food magazines as well under kitchen technique’s column for the past seven years and he conducts
frequent culinary trainings abroad. The demand for his culinary expertise has brought him to five continents. OTHER INFORMATION
Restaurant “La Vie en Rose”
39 Jalan Raja Chulan
50200 Kuala Lumpur
Venue
Course fee includes
Contact
-‐ Boulangerie Professional Certificate
-‐ Course manual and CDR with the standard recipes
Contact us for the enrolment form & trainer’s bio-data
Tel: +603 2026 9188 Fax: +603 2026 4188
Email: [email protected]
* Your application, together with course fee must be forwarded to HTC in Asia Sdn Bhd at least 5 working
days before course commencement. Kindly contact us for course content and trainer’s CV. HTC in Asia Sdn. Bhd. (Co. No. 634020-A),
8th Floor - Annexed Block, Menara IMC, No. 8, Jalan Sultan Ismail, 50250 Kuala Lumpur, Malaysia
Tel: 603 2026 9188, Fax: 603 2026 4188, Email: [email protected] Website: www.htcinasia.com