The Vegan Gastronomy Culinary Academy Advanced Vegan Pastry & Dessert curriculum is designed to take students through a comprehensive journey through the world of Vegan pastries and desserts. This course is for those who want to become highly proficient in vegan pastries either for vegan restaurants or for those that want to augment and expand their conventional menus to meet the new and demanding world of non-allergenic foods that are also whole food and plant based to meet both medical, style, fashion and health issues.
- 2 Week Course
- Multiple 4 hours class modules spread over 2 week period
- Over 64 Hours of intensive Vegan training
- Extensive theory and reference materials
The pastry training program is aimed at all those who are passionate about pastry whether novices or with experience. This curriculum is focused on teaching the vegan version of the most advanced traditional pastry chef programs.
The school curriculum has been structured so that students can learn the techniques, step by step, to become accomplished Vegan Pastry Chefs and deal with any culinary challenge with which they may be faced. Each instruction set flows into the next to create a complete palette of tools to paint an amazing skillset a vegan pastry chef needs to excel in a competitive and emerging world of vegan cuisine.
The curriculum starts by teaching students to build the set of tools that can be used to create almost any vegan pastry.
Examples of what is learned is making vegan Sauces, Custards, Creams and Vegan Butters, Nut Milks and Nut Butters, as well as roasted nut milks and pralines. The world of Chocolate training includes desserts, ganache, mousse and other chocolate garnishing techniques. Training includes Vegan Sweet and Savory Shortcrust and Filo pastry, for Tarts, Pies, Strudel and even vegan Baklava. The course also takes common and exotic conventional desserts and sweets and teaches vegan versions - this includes Cookies, Choux Pastries, Danish Pastries, Shortbread, Anzac Australia/Turkey Cookies and many other candies and cookies. The course also includes studies in Breakfast pastries including vegan pancakes, muffins, savory loaf and Mediterranean breakfast. Based in the Mediterranean a large amount of dishes are based on Spanish “Tapas” dishes and the course shows how to make sweet tapas and plated desserts. Vegan Pastry class also takes students on the world of Yeasted Breads, Sweet Breads and Sponge Cake. Part of the course focuses on the world of Frozen and Cold Desserts such as Tiramisu, “New York” cheesecake, and Parfaits. Whole food Fruit desserts including poaching fruit, compotes, jellies and garnish techniques is also covered in the course. And finally, a large portion of the Advanced Vegan Pastry course includes decorating and garnishing techniques.
The curriculum continues by teaching students about Sugars and Sweeteners and shows how to navigate through customer expectations of low cost or higher end whole food solutions. Students will learn the pros and cons of each available sweetener.
Extensive training is focused on whole food plant based solutions addressing issues associated with Gluten intolerance and other health concerns such as use of refined sugars, etc.
The emerging and seductive world of Raw cuisine is merged with conventional techniques into a Vegan Gastronomy Culinary Academy coined term called “Raw Fusion” where we merge the best of health, quality products, conventional baking techniques, and raw nutrient dense superfoods.
A portion of the curriculum is also directed towards making vegan yeasted and sweet breads as well as cold desserts including frozen pastries and cheesecakes.
The course travels through the world of common omnivore desserts that use milk, egg, and other non vegan dairy products and shows alternative solutions found in the world of seeds, undersea plants, and advanced molecular gastronomy ingredients used by top Michelin Star restaurants.
Students also learn advanced plating and decorating techniques for both personal and professional uses. These tricks and tips accommodate people that may be in a high volume production environment to others that may be in top fine dining establishments.
This course is the world’s most comprehensive practical and theoretical vegan pastry curriculum that enables graduating students to secure roles in leading restaurants, luxury yachts, and in the world of private fine dining.