2013 르노뜨르 Le Nôtre 단기 연수
2013 르노뜨르 Le Nôtre 단기 연수
2012-11-15 15:11:11
하이프랑스에서 프랑스 제과.요리 학교 에꼴 르노뜨르 2013년 단기 연수 프로그램 상담을 받고 있습니다 !
Cuisine(요리), Pâtisserie(제과), Boulangerie(제빵), Chocolat(초콜렛), Confiserie(잼), Bonbons(사탕),
Glace(아이스크림), Desserts(디저트) 등의 다양한 프로그램이 4~5일 단기 코스로 매월 진행됩니다.
최근, 전문 관련업에 종사하시거나 전공하는 분들의 프랑스 제과 단기 연수가 많은 호응을 얻고 있으니 자세한 프로그램에 대해
궁금하신 점 있으시면 하이프랑스로 언제든 문의 주세요~ ^^
TEL. 02 720 2522
* 참고 : 2013년 Ecole Le Nôtre "Programme du stage de perfectionnement"
http://www.lenotre.com/FR/ecoles/ecole-professionnelle/stage-perfectionnement
[2013년 9월 ~ 12월 단기 프로그램 일정]
Pâtisserie (제과 과정) - Gilles Maisonneuve • Olivier Mauron • Richard Ildevert • Christophe Rhedon, MOF
1. Entremets de tradition et entremets d'aujourd'hui (Cakes and entremets: traditional and current tastes)
: 2013. 11. 12 - 15 1785 유로 (35h)
2. Entremets saveurs : textures et techniques nouvelles (Flavoury cakes and entremets: new range of textures
and techniques) : 2013. 10. 7 - 11 1785 유로 (35h)
3. Pâtisserie autour du chocolat : entremets et gourmandises (Patisseries on a chocolate theme: cakes,entremets
and goodies) : 2013. 9. 2 - 6, 12. 2 - 6 1785 유로 (35h)
4. Petits fours salés et sucrés : les incontournables (Savoury and sweet petits fours: the basics)
: 2013. 10. 7 - 11 1785 유로 (35h)
5. Fours de prestige et fours moelleux (Prestigious and soft petits fours: the standard)
: 2013. 11. 4 - 8 1785 유로 (35h)
6. Bûches de Noël et entremets festifs (Yule logs and Festive cakes)
: 2013. 9. 23 - 27, 11. 25 - 29 1785 유로 (35h)
7. Les macarons : un festival de parfums (The macaroons : a festival of flavours and fillings)
: 2013. 9. 9 - 10 816 유로 (16h), 10. 28 - 30 1224 유로 (24h)
8. Cakes, gâteaux moelleux et gourmandises à emporter (Soft cakes to take away)
: 2013. 10. 2 - 4 1026 유로 (19h), 11. 18 - 20 1224 유로 (24h)
9. Petits gâteaux et verrines : pâtisseries individuelles pour boutiques (Individual cakes and glasses for
boutiques) : 2013. 9. 30 - 10. 4, 11. 25 - 29 1785 유로 (35h)
10. Les techniques de base de la pâtisserie et leurs applications (The basic techniques of French pastry and
their applications) : 2013. 12. 16 - 20 1785 유로 (35h)
Chocolat, confiserie et travail du sucre (초콜렛, 잼, 설탕 공예) Chocolate, confectionery and sugar work Richard Ildevert • Christophe Rhedon, MOF, Champion d'Europe de Sucre d'Art
1. Christophe Rhedon, MOF : Intérieurs, trempage main et enrobage machine
(Working with chocolate according to Christophe Rhedon, MOF: fillings, deeping and coating)
: 2013. 9. 16 - 20, 11. 18 - 22 1785 유로 (35h)
2. Décors d'entremets : Sucre et Chocolat (Cakes and entremets decorations: Sugar and Chocolate)
: 2013. 9. 30 - 10. 1 816 유로 (16h)
Boulangerie, viennoiseries (제빵 과정) Bakery, Viennese Pastry Olivier Mauron • Richard Ildevert • Christophe Rhedon, MOF
1. Pains de tradition, pains sur levain, poolish, pâte fermentée, four à sole, four à bois …
(Traditional breads: natural and sponge starters, fermented dough, …)
(Traditional breads: natural and sponge starters, fermented dough, …)
: 2013. 10. 14 - 18 1785 유로 (35h)
2. Viennoiseries et pâtes : une gamme complète de produits pour boutiques
(Viennese pastries and doughs: a full range of products for boutiques)
(Viennese pastries and doughs: a full range of products for boutiques)
: 2013. 10. 28 - 31 1785 유로 (35h)
3. Tartes et viennoiseries salées et sucrées, sandwiches et tartines gourmandes
(Savoury and sweet tarts and Viennese pastries, savoury sandwiches)
: 2013. 9. 9 - 13 1785 유로 (35h)
Travail de la glace (아이스크림 과정) Ice creams and frozen desserts Gérard Taurin, MOF, Champion du Monde de Glace • Richard Ildevert
1. La technologie de la glace et ses applications, avec Gérard Taurin, MOF, Champion du Monde de Glace
(Ice cream technology and its applications with Gérard Taurin, MOF, Ice Cream World Champion)
(Ice cream technology and its applications with Gérard Taurin, MOF, Ice Cream World Champion)
: 2013. 9. 2 - 6, 11. 18 - 22 1890 유로 (35h)
2. Glaces et entremets glacés : une collection de saveurs pour boutiques
(Ice creams and frozen desserts: a range of flavours for boutiques)
(Ice creams and frozen desserts: a range of flavours for boutiques)
: 2013. 11. 4 - 8 1890 유로 (35h)
3. Sculpture de glace, avec Gérard Taurin, MOF, Champion du Monde de Glace
(Ice sculptures and applications for buffets presentations with Gérard Taurin, MOF, Ice Cream World Champion)
(Ice sculptures and applications for buffets presentations with Gérard Taurin, MOF, Ice Cream World Champion)
: 2013. 11. 12 - 15 1377 유로 (27h)
Desserts à l'assiette (디저트 과정) Plated desserts Olivier Mauron • Richard Ildevert • Christophe Rhedon, MOF •Gilles Maisonneuve
1. Desserts à l'assiette : montages rapides et facilité à l'envoi (Plated desserts: quick assembly and easy to
send out) : 2013. 9. 30 - 10. 4 1785 유로 (35h)
2. Desserts chauds et froids pour restaurants (Hot and cold desserts for restaurants)
: 2013. 12. 12 - 15 1377 유로 (27h)
3. L'assiette et le dessert : l'art de sublimer les saveurs (The plate and the dessert: fine tuning)
: 2013. 12. 16 - 20 1785 유로 (35h)
※ 요리 (cuisine) 과정은 별도 문의 바랍니다 !
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