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PASTRY MAKING PRESENTATION

julien Gradoz

Created on August 31, 2022

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Transcript

PASTRY WORKSHOP

MONDAY PRESENTATION

PRESENTATION OF THE WORKSHOP

Welcome to the Pastry making workshop....

Pastry workshops

Main Pastry
Agora Pastry
Pastry Boutique

PASTRY WORKSHOPS

"Boutique" Pastry

Main Pastry

"Agora" Pastry

Preparation and delivery for :

Preparation and delivery for :

Preparation and delivery for :

  • Tea Time
  • Events (plating dessert, cocktail)
  • MEP for Brasserie 1893
  • Concept
  • Food court
  • Finger food
  • Grab N Go
  • Nori Nori
  • Montreux Jazz
  • Shadwood
  • Chocolaterie
  • EHL Boutique
  • Bars

AGORA

Agora Pastry

Inès DOUELLOU

Hélène DANO

Audrey GELLET

Pâtissière

Senior Lecturer Pratical Arts

Lecturer Pratical Arts

BOUTIQUE

Pastry Boutique

Virginie KONAN

Julien BOUTONNET

Maxime TARDIEU

Pâtissier

Senior Lecturer Pratical Arts

Pâtissière

MAIN PASTRY

Main Pastry

Avril MAN

Julien GRADOZ

Alexandre JOLLARD NUNEZ

Alice BALAS

Pâtissière

Sous chef

Senior Lecturer Pratical Arts

Lecturer Pratical Arts

01

RULES & REGULATIONS

UNIFORM

02

PLANNING

Team 1
Team 2
Team 3

03

LECTURE SESSIONS

Lecture Sessions

SUGAR

CHOCOLATE

BASIC CREAMS

ICE CREAM

04

OBJECTIVES & ASSESMENTS

Final Grade

5 pts

ENTRY QUIZ 8.5 %

ENTRY QUIZ

30 pts

FINAL QUIZ 50 %

SKILLS

20 questions QCM from the 4 lectures sessions

FINAL QUIZ

HOSPITALITY SKILLS & SPECIFIC COMPETENCIES 41,5 %

25 pts

Teamwork, communication, self devlopment, proffessional attitude

+ info

20 questions QCM from the following categories (vocabulary, materials, equipment, prerequisites...

WORK ETHIC

Pastry specicfic competencies

Hospitality skills

  • Name the main pieces of pastry-making equipment and explain how they are used
  • Apply the chef's guidelines from production to delivery, to maintain quality standarss during high volume production
  • punctuality
  • Dress code - complies with official grooming standards
  • Respectful (students, staff, materiels...)
  • Daily preparation
  • Egagement and professional attitude
  • Adaptability & flexibility
  • Consistency & performance
  • Participates actively, self reflection
  • Contribuates to the team performance

OBJECTIVES

Students will recognize the main stages of production of basic pastry products.

Name the main pieces of pastry-making equipment and explain how they are used

Specific Competenciesfor Pastry making

Apply the chef's guidelines from production to delivery, to maintain quality standarss during high volume production

Thank you for your attention !