Executive Development Programme in Vegan Pastry Development
-- ViewingNowThe Executive Development Programme in Vegan Pastry Development is a certificate course that caters to the growing demand for vegan pastry chefs in the food industry. This program emphasizes the importance of plant-based ingredients and ethical eating trends, equipping learners with the skills to create innovative and delicious vegan pastries.
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GBP £ 215
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โข Vegan Pastry Fundamentals: Understanding plant-based ingredients and their properties, substituting traditional pastry ingredients with vegan alternatives, and creating foundational vegan pastry items such as puff pastry, shortcrust pastry, and cremes. โข Vegan Egg Replacers: Exploring various egg replacement options, their functionalities, and applications in vegan pastry, including aquafaba, flaxseeds, chickpea flour, and commercial egg replacers. โข Dairy-free Alternatives: Examining plant-based milk, cream, butter, and cheese substitutes, and learning how to incorporate them into vegan pastries for optimal taste and texture. โข Gluten-free Vegan Pastry: Mastering the art of creating gluten-free vegan pastries without compromising on taste and texture, focusing on alternative flours, binders, and leavening agents. โข Chocolate and Confections: Delving into the world of vegan chocolate, from making homemade chocolate to tempering and using it in various pastry applications, as well as creating vegan-friendly confections such as caramels, fudges, and truffles. โข Vegan Baking Techniques: Exploring advanced baking techniques, such as vegan meringues, macarons, and genoise sponges, and learning to troubleshoot common issues in vegan pastry. โข Plant-based Decorations and Garnishes: Discovering innovative ways to decorate and garnish vegan pastries using edible flowers, fruits, nuts, and other plant-based ingredients, and learning about food coloring options derived from natural sources. โข Sustainable Pastry Practices: Emphasizing the importance of sustainability in the pastry industry, exploring ways to reduce waste, and discussing ethical sourcing of ingredients. โข Menu Development and Cost Management: Learning to create a well
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