Protected: E – Portfolio
Leave a comment / Edit Basic baking Principles( Cookies, Pie and Muffines) Coconut macaron Bird’s nest cookies Shortbread fingrs Pecan tarts Raisin scones Cherry open face Pies Apple Pie Rhubarb Pie Pecan Pie Pumkin Pies Piping skills Coconut Tart
Protected: E – Portfolio
Leave a comment / Edit Basic baking Principles( Cookies, Pie and Muffines) Coconut macaron Bird’s nest cookies Shortbread fingrs Pecan tarts Raisin scones Cherry open face Pies Apple Pie Rhubarb Pie Pecan Pie Pumkin Pies Piping skills Coconut Tart
Protected: Final Reflection
Final Reflection of Artisan Bread This week, I finished all my course of Artisan baking program. I am looking back on the first day, it make me emotional. When I started the program, I struggled to meet foreign people and
Protected: Final Reflection
Final Reflection of Artisan Bread This week, I finished all my course of Artisan baking program. I am looking back on the first day, it make me emotional. When I started the program, I struggled to meet foreign people and
Protected: Capstone Project – Preferment
What is Pre-ferment? Fermentation is the most interesting theory over the period taking Artisan Baking Program. Fermentation comprises the huge of part in the baking which is processed by yeast. Yeast is divided commercial yeast and wild yeast. When
Protected: Capstone Project – Preferment
What is Pre-ferment? Fermentation is the most interesting theory over the period taking Artisan Baking Program. Fermentation comprises the huge of part in the baking which is processed by yeast. Yeast is divided commercial yeast and wild yeast. When
Wedding Cake
This week, I made wedding cake with my group members. For design wedding cake, I needed to search on the internet and books. During research, I realized that there are many different style of wedding cake. Left side picture caught
Wedding Cake
This week, I made wedding cake with my group members. For design wedding cake, I needed to search on the internet and books. During research, I realized that there are many different style of wedding cake. Left side picture caught
Treasur-Plate Dessert
Treasure (To retain carefully, as in the mind) Afternoon tea house The Treasure is located in Vancouver downtown which has unforgettable small dessert and plate desserts. Treasure is the cozy little teahouse which has 15 tables. They offer delicious food
Treasur-Plate Dessert
Treasure (To retain carefully, as in the mind) Afternoon tea house The Treasure is located in Vancouver downtown which has unforgettable small dessert and plate desserts. Treasure is the cozy little teahouse which has 15 tables. They offer delicious food
Plate Dessert
Past over two weeks, I made various plate desserts which required theories, techniques and strategies. Plate dessert is assemblage of different style components. During this course, I learned how to take an assortment of main items and garnishes also how
Plate Dessert
Past over two weeks, I made various plate desserts which required theories, techniques and strategies. Plate dessert is assemblage of different style components. During this course, I learned how to take an assortment of main items and garnishes also how
Small Dessert
I made various type of small dessert through different station and I could improve skills what design small dessert for the past two weeks. For this period, I could understand about small dessert and practices handling variety ingredients.
Small Dessert
I made various type of small dessert through different station and I could improve skills what design small dessert for the past two weeks. For this period, I could understand about small dessert and practices handling variety ingredients.
Dessert Cake
I made different kinds of cake and used different creams and gelling agents for two week. Through this period, I experienced new method when I made mousse cake. Also, I realized that I had to understand about seasonal ingredient
Dessert Cake
I made different kinds of cake and used different creams and gelling agents for two week. Through this period, I experienced new method when I made mousse cake. Also, I realized that I had to understand about seasonal ingredient
Chocolate
Fruit Jellies Marshmallows Knackerlis/ Almond Clusters Marbling(Tempering) Assorted Chocolate Decor: Cigarettes/ fans/ transfer sheets/ culs Mold chocolate for Easter(Eggs/ Labbit) Cap truffles/ free hand dipped truffles/ dipping truffles
Chocolate
Fruit Jellies Marshmallows Knackerlis/ Almond Clusters Marbling(Tempering) Assorted Chocolate Decor: Cigarettes/ fans/ transfer sheets/ culs Mold chocolate for Easter(Eggs/ Labbit) Cap truffles/ free hand dipped truffles/ dipping truffles
Catering
I have experienced Catering course including barista production, cake production, laminated production and yeast dough production. Through this over the four weeks, I had chance to review different knowledge and skills what I have learned. I think that reviewing what
Catering
I have experienced Catering course including barista production, cake production, laminated production and yeast dough production. Through this over the four weeks, I had chance to review different knowledge and skills what I have learned. I think that reviewing what
201502Sarah 