Online Pastry School - 1 Week Mastery Course
What you'll learn
- Demystify the world of pastry! With the skill set learnt you will not just learn recipes, but learn methods and understanding behind pastry arts.
- By the end of this course all of your friends and family will be raving about your pastry skills.
- Know why things turn out right, and why they sometimes turn out wrong. Understand the science behind the pastry arts!
Requirements
- Willing to taste and eat your way through the pastry landscape.
- A kitchen with a working oven.
- Mixer
- Recommended Tools Listed
Description
New or old to the art of the culinary journey, this course is designed for speed and ease. Join us!
Have you ever wanted to dive into the pastry arts? Maybe you are a student or pastry professional who needs access to high quality recipes and videos?
Pastry Training Centre - A pastry arts training program, with a timeline that fits your schedule.
But what are our students saying?
“Just wanted to thank you for the fabulous classes and training of the past
few weeks! Thank you for the generosity of your time, the high-quality impeccable
ingredients you use, for sharing all of your tools, your incredible
knowledge and especially the sharing of your recipes – I will keep them safe
and honored. I have not met yet such a generous and fine teacher.”
-Caroline Witteveen, Past Student.
Videos are all shot with TWO ANGLES in a professional pastry kitchen, learn from the best. All recipes are PDF Downloads, and easy to read and follow.
Owner and instructor Chef Marco Ropke is a fourth generation pastry chef from Germany with over twenty five (25) years of international pastry experience.
He now brings his knowledge of European, Asian, and North American pastries to an easy to use online school.
The pastry training centre reflets Marco's deep passion for his trade and strong teaching ethics.
What to expect?
- Lessons and Knowledge: Hands down the best resource and speedy but extensive knowledge into the basics and fundamentals of the pastry kitchen.
- Video Walk-Throughs: Every single recipes published will have a full video walk-through in 720p HD with TWO CAMERA ANGLES!. We know how important it is to have close-ups of the footage, but also feeling connecting with the teacher.
- The science behind the art: Learn from Marco Ropke, who not only teaches you the methods and recipes, but also the science behind the art. Understand why things turn out a certain way, and be your own creator and create your own pastry recipes in the future that hold the fundamental basics to success in the kitchen.
- History & Characteristics: Learn the history of many items you are going to be baking, and the characteristics that define their definition.
Lessons Covered?
- Intro: We start with an intro to the pastry arts, the kitchen essentials, conversions, recipe understanding, and how to adjust based on different ovens, and climate temperatures in the kitchen.
- Baking Fundamentals: The next section dives right into the world of baking, getting you up to speed and an expert on the fundamentals and basics of baking. Essential tools while moving forward to the next course.
- European Classical Cakes: With so many wonderful cakes coming out of Europe, this teaches you the classics, the tried tested and true cakes, their history and importance in the pastry arts.
- Baking With Chocolate: Chocolate is a wonderful ingredient, we then guide you down the history and outline of using chocolate (white, dark, and pure) in your recipes, while using examples of how they can be applied to recipes.
- The World Of Cookies: Not your average cookies, these cookies are fit for royalty. Learn about the traditional mixing methods, cookie styles, shapes, and methods. We outline a wide variety that spans many different skill sets and methods to make you an expert on the high-tea, cookies, and the characteristics that make them great!
- Fundamentals of Cake Mixing: This section outlines and builds upon the cake mixing skills. Strong emphasis on proper technique to achieve the best results whether it is a rustic cake or a polished and pretty one.
Dive right in and take the helm!
Who this course is for:
- Average Joe
- Home Cooks
- Professional Pastry Chefs
- Hotel Training
- Pattisserie Training
- Part Time Cooks
- Culinary Students
- Pastry Arts Students
Course content
- Preview02:29
- 02:49Measurements / Metric System / Conversion
- 01:46Recipe Conversions
- 01:24Pastry Bakery Ovens - The Difference
- 02:43Kitchen Aid & Pastry Mixers
- 03:01Preparing To Bake
- 11:28Recommended Tools
Instructor
Marco Ropke
Born and trained in Hamburg, Germany. He started young in his career. Helping out occasionally at the age of 6 in his parents pastry & bakery shop before starting his three year German pastry apprenticeship at the age of 15.
- Relocated to Lyon, France when he was 18 to continue his education and to work as chocolatier / glacier at the ‘Marron aux Glace Patisserie’ in Lyon, which Chef was the founding member of the Relais Desserts Associations of leading pastry shops.
- Moved to the Turnberry Hotel Golf Courses & Spa in Scotland at the age of 20 only to be promoted to Executive Pastry Chef, running the pastry kitchen of this British 5 red diamond property at the age of 21.
- Several years of traveling and working as Executive Pastry Chef at some of the best hotels in the Middle East and Asia followed, Forte Grand Meridian Hotel in Dubai; the Peninsula Hotel in Beijing; Hilton Hotels in Japan (Otaru & Osaka), Hilton Hotels in China (Taipei, Shanghai, Dalian & Chongqing).
- Immigrated to Canada in 2002 to continue his career as Executive Pastry Chef at The Four Seasons properties in Vancouver and Toronto, before finally settling in Vancouver to pursue his career as Pastry Instructor at the North West Culinary Academy of Vancouver.
- Obtained his Provincial Instructor Diploma from VCC in 2006.
- Moved back a final time to Asia in 2007 as Executive Pastry Chef for the new-opening of The Ritz Carlton & JW Marriott Hotels in Beijing, featuring close to 1000 bed rooms and up to 14 food & beverage outlets while supervising 42 pastry cooks during the Beijing Olympics.
- Returned to Vancouver in 2009 to fulfill his dream in opening his own Pastry Training Centre.
Credentials:
- German Pastry Trade Certification and the Provincial Instructor Diploma.
- Various awards, gold, silver & bronze medals from pastry competitions in Vancouver, Dubai, Lyon, London & Glasgow.
The Pastry Training Centre reflects Chef Marco Ropke’s deep passion for his trade and a strong teaching ethic.