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Course Category: Food and Beverage
Course Title: Le Cordon Bleu® Master Chef Workshop - Summer French Entremet & Delicacy


Course Code: CA220
Medium of Instruction: English (With Cantonese Translation)
Duration: 5.0 hour(s)
 Course Fee:
Macao Resident: MOP2,200
Non-Macao Resident: MOP2,200
Certificate: Students who have attended 100% of the class sessions will be issued a Certificate by Le Cordon Bleu as well as UTM attendance certificate.
Course CodeSub CodeCourse Start DateCourse End DateClass Schedule
CA22023042023/06/062023/06/06View



Objective: After the workshop, participants will be able to have a further understanding about Summer French Entremet & Delicacy making technique and concept. Through the Master chef personal explanation and making process demo, plus the participant hands-on practical session, participants will be able to use the Summer French Entremet & Delicacy making technique learnt, to successfully produce the final desired products.

Outline:

• Introduction to the Summer French Entremet & Delicacy items and related food ingredients
• Recipe and mise-en-place
• Key issues in the production of the Summer French Entremet & Delicacy items
• Making Process Demonstration
• Product Tasting Session
• Student Hands-on practical session

After the chef demonstration, participants will hands on practice to make one item in groups(5 persons each group).

Workshop time: 6th June (18:00-23:00)
Class code: CA220-2304
Item of demonstration: Tarte tatin/ quenelles Chantilly & Tarte Plougastel
Item of demonstration and practical making item: Tarte Passion/Framboise

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Workshop time: 9th June (18:00-23:00)
Class code: CA220-2301
Item of demonstration: Macaron Chocolat lait/ Yuzu
Item of demonstration and practical making item: Roulée Verticale Fraises/Framboises

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Workshop time: 10th June (10:00-13:00; 14:30-16:30, self arrangment for lunch break)
Class code: CA220-2302
Item of demonstration: Caramel mou beurre salé noisettes/airelles
Item of demonstration and practical making item: Triomphe aux Pommes

Teacher: Chef Alain Michel Caminade (Le Cordon Bleu Shanghai Pastry Chef)

EXPERIENCES PROFESSIONALS
• 2001 - 2004 Executive Pastry chef in Hotel Intercontinental Amman Jordan
• 2004 - 2012 Executive Pastry chef in Royal Family Bahrain
• 2012 - 2015 Culinary Instructor in H.T.M.I Swiss Hotelier School Bahrain Campus
• 2015 - 2018 Executive Pastry chef in Nile Ritz Carlton
• 2018 - present Pastry Chef Instructor in Le Cordon Bleu Seoul and Shanghai

EDUCATION
Lycee Hotelier de Toulouse: 1974 to 1977—BTH (Graduate)
Leyme (Lot): C.A.P Patissier, Glacier, Confiseur 1979
CDC Atlanta, Georgia: Managing Vessel Sanitation Program (5 days)

  Last Updated: 2023/05/30

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