INTRODUCTION TO THE

PROFESSIONAL PASTRY

European and Mexican

GASTRONOMIC guarantee
INTERNATIONAL Latin American
university.
Online training institute
Apollo Global Education Network
 PROGRAM

+ Introduction and Target Audience

+ Objectives and Professional Opportunities

+
T Qualification

+ -2 ‘ Contributors

+ INTRODUCTION TO THE Detailed Syllabus

+ PROFESSIONAL PASTRY Payment Methods

INTRODUCTION TO PROFESSIONAL PASTRY

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INTRODUCTION
The Introduction to Professional Pastry course teaches the fundamentals of the pastry "Gastronomica Internacional has exceeded profession to
anyone who wants to start out as a pastry chef, baker or chocolatier. It is aimed at people with little or no
my expectations of an online course.
experience in baking, or people who want to become professionals. The basic lessons are gathered in
this course: how work is organized in a pastry shop, the tools, machines and ingredients with It's amazing to see what you learn in the time which one
works, and the basic techniques and preparations that every good pastry chef must master to do you have available" his job.

LEONARDO, 46 YEARS OLD. PUEBLA,

PUEBLA.

INTRODUCTION TO PROFESSIONAL PASTRY

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 Introduction and Target Audience

TARGET AUDIENCE

This course is aimed at beginners with no knowledge, or at people who

have practiced baking in a work environment but who want a professional
qualification to develop their career or business.

COURSE DURATION

© Total duration: 16 weeks

+ 12 weeks Study Modules
+ 4 weeks Practice Modules

"They care about me as a student.

They have given me many lessons and
even experiences in their professions as Chefs"

CARLOS. 29 YEARS OLD. TOLUCA, STATE OF MEXICO.

INTRODUCTION TO PROFESSIONAL PASTRY

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GOALS
Studying the Introduction to Professional Pastry Course:

+ You will master a wide repertoire of classical and contemporary

techniques used internationally, with which you will be able to develop
reliable work in any establishment, as an employee or owner.
+ You will learn to correctly and neatly handle the tools and machines that
you will use throughout your career.
+ You will learn in depth about the ingredients and supplies used in this
profession, as well as their uses and characteristics.
+ You will learn the most representative recipes of world pastry, which will
help you mature your creativity and your perspectives on the
gastronomic profession.
+ You will learn the basic techniques of baking and chocolate making, as
well as the culinary chemistry behind them.

PROFESSIONAL OUTLET

Students who successfully complete the academic and practical

requirements of this course will be able to work as a kitchen assistant in
any food establishment open to the public. You will also have the basis to
operate your own establishment.

INTRODUCTION TO PROFESSIONAL PASTRY

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DEGREE
Once the learning, practice and evaluation process has been completed,
the student who completes this program will receive a Certificate of Studies
awarded by Gastronómica Internacional, the School of Hospitality of Seville
and the Universidad Latinoamericana.

The Certificate is accompanied by documentation detailing the contents of

the Professional Course. Through institutional agreements, all graduates
become members of the Culinary Association of Mexico and the World
Association of Chefs Societies.

GUARA ALLIANCE
NTEES S

European and Mexican

guarantee
WORLD
/
ASSOCIATION
Latin American
University^ Culinary OF CHEFS
Cluster Association of SOCIETIES
Apollo Global Education LEZAMA Mexico AC
Network

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CONTRIBUTORS
Gastronómica Internacional has a team of tutors and teachers whose
role is to ensure that the entire educational experience is satisfactory and
fruitful for our students.
"Being online education, I have not had
By enrolling in any of our study programs, you will enjoy personalized
support from:
any problems with the practice. On the contrary,
everything
+ A Tutor, who will follow your academic progress in its entirety, as you
progress through the modules and courses of the program of your
has gone perfectly for me"
GINA, 28 YEARS OLD. CORDOBA,
choice. VERACRUZ.

+ Teachers for each course, who will correct your evaluations, give you
feedback, and who you can contact in case you have specific questions
about a topic you are studying.

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 Contributors
TEACHERS AND CONTRIBUTORS
Teachers and contributors to Introduction to Professional Baking:

CHEF JOSÉ SOLEDAD OROZCO

LUISÁLVAREZ NEVÁREZ
PASTRY, BAKERY AND
COOKING AND BAKING CHOCOLATE SHOP

About to finish her career as a surgeon, Chef

Chef José Luis is a graduate of the University of Mariana decided to explore her other passion:
the Claustro de Sor Juana, in Mexico City. She pastry making and cooking. What he found on this
completed a postgraduate degree in Hotel side of life was his true calling and in a
Management and Marketing and the art of table momentous turn he decided to start a new
setting in Monaco, thanks to a scholarship for profession. She graduated with a degree in
excellence awarded by the Turquois Foundation. Gastronomy in 2010 from the Universidad
He also holds a certification in senior strategic Anáhuac del Sur in the Federal District with an
management in food and beverage from the Hotel excellence scholarship.
and Gastronomy Business Center, based in
Chef Pablo Koechlin
Mexico. Over the past ten years, Chef José Luis
has seen his passion for sharing his knowledge WRITING AND EDITING
through teaching grow.

CHEF MARIANA Chef Pablo studied cooking at the Mausi Sebess

school in Vicente López, Argentina. He is the
proofreader and general editor of GI courses.

INTRODUCTION TO PROFESSIONAL PASTRY

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 Contributors
TEACHERS AND CONTRIBUTORS
"People ask me
where I study and I am happy
to say that I study
at Gastronómica Internacional,
boasting about what a good school
it is."
CHEF CHEF
MARIABELEN BORDA KARLAHENTSCHEL MENDEZ MARITZA, 27 YEARS OLD.
PASTRY, BAKERY AND KITCHEN VILLAHERMOSA, TABASCO.
CHOCOLATE SHOP
•• " mm ■ m
Chef María Belén studied in Buenos Aires, Chef Karla Hentschel is one of the culinary gems
Argentina, graduating with honors as a Chef of at Gastronómica Internacional. He has a resume
International Cuisine and Gastronomic Analyst that attests to his excellent training and extensive
from Ott College in 2007. Eager for new practical experience in leading kitchens around
experiences, she moved to the other side of the the world, culinary instruction at top institutes and
world to study the culinary traditions of Bali, culinary journalism in various publications.
Thailand and Vietnam at renowned schools such
as Blue Elephant and Silom. The past year has
seen her working in several establishments of
world-renowned restaurant entrepreneur Claus
Meyer, owner of the Noma restaurant.

INTRODUCTION TO PROFESSIONAL PASTRY

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YOU
¥e
INTRODUCTION TO THE
PROFESSIONAL PASTRY

DETAILED SYLLABUS

Module 1 | Flours and 2.2.2. Handwashing 3.3.1. Standard cuts

leavening agents 2.2.3. Environmental 3.3.2. Common cuts
1.1 The flour hygiene and cross 3.3.3. Decorative cuts
1.1.1. Classification of contamination 3.3.4. Herb cuttings
flours 2.2.4. Foodborne
1.2 . Natural leavening illnesses (FBI) and cross Practice Module
yeasts contamination
Module 4 | Syrups and
1.2.1. Types of yeast 2.3. Food handling and
candies
1.2.2. Natural leavening service
4.1. Main sweeteners:
conditions 2.4. Critical control and
honey and sugar
1.2.3. Chemical security points
4.2. Sugar and
leavening agents 2.5. Equipment and
derivatives
tools
4.2.1. Classification
Module 2 | Hygiene and 2.5.1. General utensils
4.2.2. Basic preparations
tools 2.5.2. Hand tools
4.3. Sweeteners
2.1. Basic elements of 2.5.3. Measuring
4.3.1. Classification of
safety and hygiene instruments
sweeteners
2.2. Hygiene 2.5.4. Minor and Major
4.4. Additives
Team

Module 3 | Fruits and

Herbs
3.1. Fruits and their
classification
3.2. Herbs and their
classification
2.2.1. Personal hygiene
3.3. Fruit and herb cuts
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 Detailed Syllabus

4.4.1. Natural flavors and 6.3.3. Types of meringue 7.3. Thickeners and
extracts 6.4. Dairy emulsifiers
4.4.2. Artificial flavors 6.4.1. Dairy cattle 7.4. Rubber bands
4.5. Natural and - 6.4.2. Milk, cream and 7.4.1. Classification and
artificial colorants derivatives characteristics of Guar,
4.6. Liqueurs and 6.4.3. Types of milk Xanthan, Arabica and
distillates 6.4.4. Cream, yogurt and Tragacanth
sour milk 7.5. Sauces and coulis
Module 5 | Nuts and 6.4.5. Butter to accompany desserts
seeds 6.4.6. Cheeses 7.5.1. Categories
5.1. Spices, nuts and 6.5. Fats 7.5.2. Sauces
seeds, essential - 6.5.1. Oils 7.5.3. Coulis
elements 6.5.2. Fats
5.2. Spices 6.5.3. Preparations with Module 8 | Creams and
5.3. Nuts and seeds fats custards
8.1. Creams and
Module 6 | Eggs, dairy Practice Module custards in pastry
and fats 8.2. Ingredients
6.1. Fundamental Module 7 | Jellies, sauces 8.3. Creams
elements in pastry and and coulis 8.3.1. Bound creams
bakery 7.1. Food additives 8.3.2. Thickened creams
6.2. The egg 7.2. Gelling agents 8.3.3. Baked Creams
6.2.1. Yolk, shell and
white 7.2.1. Classification,
6.2.2. Selection, handling characteristics, selection,
and conservation of eggs management and
6.3. The meringue conservation

6.3.1. Basics of
meringue preparation
6.3.2. The shake
INTRODUCTION TO PROFESSIONAL PASTRY
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 Detailed Syllabus

8.3.4. Possible mistakes processing 12.3.1. Basic butter cake

when preparing creams 10.2. Chocolate 12.3.2. What went
and custards 10.2.1. Types of wrong?
chocolate and their - 12.3.3. Crepes
Module 9 | Friable doughs presentations 12.4. Toppings and
for cakes 10.3. Management and fillings
9.1 Introduction conservation 12.4.1. Generalities and
9.2 . Tarts, pies and 10.4. Basic classification
quiches preparations with - 12.5. Classic toppings
9.2.1. Ingredients and chocolate and fillings
characteristics (the 12.5.1. French and
3 basic masses) Module 11 | Bakery 1 Italian butter cream
9.2.2. Brisée dough 11.1. Bread and its (Buttercream)
9.2.3. Sucrée dough history 12.5.2. What went
9.2.4. Shortcrust pastry 11.2. Leavened breads wrong?
9.2.5. Dough cooking 11.2.1. Type of 12.5.3. Mousseline
techniques fermented dough cream
9.2.6. Partial and - 11.2.2. Yeast doughs 12.5.4. Cream cheese
complete blind baking frosting
9.2.7. Apple pie Module 12 | Pastry 1
12.6. Other fillings and
12.1. Definition and
toppings
Practice Module characteristics of
12.7. Glazed
the cakes
Module 10 | Chocolate 1 12.7.1. Chocolate and
12.1.1. Characteristics
10.1. Cocoa powdered sugar glaze
and classification
10.1.1. Classification of 12.7.2. Apricot glaze and
12.2. Fluffy cakes
cocoa other jellies
12.2.1. Biscuit and
Genoise Final Practice Module
10.1.2. Cocoa
12.3. Butter cakes

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PAYMENT
METHODS
There are several ways to pay your registration and tuition fees:

Deposit or bank transfer Credit card

FFi
In our offices

In Mexico: In Mexico:
Make your payment by charging a Visa,
International Gastronomy MasterCard or American Express credit card. Av. Reforma Avenue No. 155,
Online de Mexico S de RL de CV This charge will appear on your account Second Floor Col.
BANORTE statement as Pagofacil.net, which supports us Cuauhtémoc, 06600, DF,
Account number: 0205027374 Mexico.
in transactions with maximum digital security.
Clabe: 072 180 00205027374 6
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Clabe: 014 180 65504327394 8 55 Merrick Way, Suite 216,
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BANAMEX
USA.

P PHU
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In the United States:

We will send an email to your inbox with the link
MCCA Gastronomic International LLC so you can make the payment in one step.
CITIBANK Without having to create an account or any type
SWIFT / BIC: CITIUS33
of process. Just enter your data in a 100%
Account number: 9136088799
ABA Number: 266 086 554 secure manner and that's it!

INTRODUCTION TO PROFESSIONAL PASTRY

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GASTRONOMIC
INTERNATIONAL
Online training institute