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
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