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23 October, 2011

VIU Pastry 101, Weeks 2, 3 and 4

VIU Pastry 101, Weeks 2, 3 and 4
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Well, it’s been a bit since I posted. So let me catch up on what’s happened. As noted in the previous post, this Pastry section is divided into 6 parts, sandwiched between the intro of week one and the wrap up in week eight. During the last couple of weeks, I’ve gone through Cakes, Sous-Chef
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30 September, 2011

Professional Baking, Week Five: Pastry

Professional Baking, Week Five: Pastry
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This week was the orientation part of Pastry Level One in my Professional Baking course at CIVIU. This is an eight week period where we’ll be doing the following: Week 1: Orientation & Pastry Basics (this week) Weeks 2 through 7: Rotating Duties Week 8: Wrap up The rotating duties are going to each be
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24 September, 2011

Professional Baking: Week Four – Pastry!

Professional Baking: Week Four – Pastry!
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Another week of Professional Baking School at VIU and this time we turn our focus on pastry with Chef Harper. Again, a bit intense as we’re really just learning the very basics so I have minimal photos. Still, a glimpse of the space and class are available. Here we are in the Food Lab with individual
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17 September, 2011

Professional Baking Course: Week Three

Professional Baking Course: Week Three
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A few of the products we pumped out each day for the caf This week at the Culinary Institue of Vancouver Island, we entered into week three of the Professional Baking course which meant getting closer to full steam production BUT at the same time, still learning many of the steps and methods required to
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9 September, 2011

Professional Baking Course: Week Two

Professional Baking Course: Week Two
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Coming back from the long Labour Day weekend, our baking class began at 9 a.m. so we were past the early morning bake. After a little ‘theory’ class time where we went through some quick tests (health and safety, etc.) and laying out in general what the year would cover, we then went into the
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