Le Cordon Bleu Patisserie Foundations

Part I: INTRODUCTION--A LIFE AND CAREER IN THE PASTRY KITCHEN. Part II: THE PROFESSIONAL PASTRY KITCHEN. 1. Hygiene and Safety. 2. Professional Uniform. 3. Preparing Your Workspace. 4. Knives and Tools. 5. Pastry Equipment. 6. Machines and Appliances. 7. Managing Your Stock and Menu. Part III: PASTRY TECHNIQUES AND SKILLS. 1. Ingredients. Flour. Sugar. Eggs. Butter. Cream. Spices and Flavorings. Nuts. Chocolate. 2. Fruit Preparation. Apples. Berries. Stone Fruit. Tropical Fruits. Part IV: PASTRY TECHNIQUES. Filling and Using a Pastry Bag. Using a Rolling Pin. Lining a Tart Pan and Decorative Borders. Lining Baking Pans. Glazing Techniques. 1. Batters. Creamy Whipped Rising Batters. Air-Whipped Rising Batters. Whipped Rising Batters. 2. Doughs. Sable Method. Creaming Method. Filo/Strudel. Laminated. Leavened Dough. 3. Creams. Egg-Based Creams. Beaten Creams. Basic Light Creams. 4. Cream or Fruit Desserts. Creme Bavarois. Mousses and Souffles. Sabayons. 5. Frozen Desserts. Ice creams. Sorbets and Parfaits. 6. Basic Confections. Cooking Sugar. Chocolate. Part V: FABRICATION SHEETS FOR CLASS FRENCH PASTRY RECIPES. Pate Brisee. Pate Sucree. Pate Sable. Pate a Choux. Pate Feuilletee. Pate a Cake. Pate a Crepes. Pate a Beignets. Biscuit a la Cuillere. Biscuit Genoise. Biscuit Joconde. Biscuit Dacquoise. Meringues (French, Suisse, Italienne). Filo/Strudel. Pain de Mie. Pain Complet. Pain au Lait. Brioches. Pate a Savarin. Pate a Croissants. Creme Patissiere. Creme Anglaise. Creme d'Amande. Creme Chantilly. Creme au Beurre. Creme au Beurre aux Blancs. Creme St. Honore (Chibouste). Part VI: Conversion Charts Glossary.