{"product_id":"sobremessas","title":"Intensive Sushi Course","description":"\u003ch4 data-start=\"158\" data-end=\"207\"\u003e Practical Training in Restaurant Pastry\u003c\/h4\u003e\n\n\u003cp data-start=\"209\" data-end=\"334\"\u003e Intensive hands-on training focused on creating technically elegant and replicable desserts in an everyday service context.\u003c\/p\u003e\n\n\u003chr data-start=\"336\" data-end=\"339\"\u003e\n\n\u003ch4 data-start=\"341\" data-end=\"354\"\u003e Contents\u003c\/h4\u003e\n\n\u003cp data-start=\"356\" data-end=\"552\"\u003e \u003cstrong data-start=\"356\" data-end=\"403\"\u003e1. Fundamentals of Restaurant Pastry\u003c\/strong\u003e \u003cbr data-start=\"403\" data-end=\"406\"\u003eOrganization of a dessert kitchen in a service setting.\u003cbr data-start=\"457\" data-end=\"460\"\u003e Solid and replicable basic techniques.\u003cbr data-start=\"496\" data-end=\"499\"\u003e Reading and adapting recipes for daily production.\u003c\/p\u003e\n\n\u003cp data-start=\"554\" data-end=\"689\"\u003e \u003cstrong data-start=\"554\" data-end=\"591\"\u003e2. Pre-planning and Mise-en-place\u003c\/strong\u003e\u003cbr data-start=\"591\" data-end=\"594\"\u003e Production planning for restaurant service.\u003cbr data-start=\"646\" data-end=\"649\"\u003e Time management, volume control, and conservation.\u003c\/p\u003e\n\n\u003cp data-start=\"691\" data-end=\"851\"\u003e \u003cstrong data-start=\"691\" data-end=\"717\"\u003e3. Essential Techniques\u003c\/strong\u003e\u003cbr data-start=\"717\" data-end=\"720\"\u003e Creams, mousses, ganaches and structural bases.\u003cbr data-start=\"766\" data-end=\"769\"\u003e Cold and warm textures.\u003cbr data-start=\"794\" data-end=\"797\"\u003e Stability, preservation, and consistency of results.\u003c\/p\u003e\n\n\u003cp data-start=\"853\" data-end=\"1042\"\u003e \u003cstrong data-start=\"853\" data-end=\"899\"\u003e4. Restaurant Dessert Construction\u003c\/strong\u003e\u003cbr data-start=\"899\" data-end=\"902\"\u003e Structure of a balanced dessert.\u003cbr data-start=\"941\" data-end=\"944\"\u003e Harmony of flavors and contrasts of texture.\u003cbr data-start=\"992\" data-end=\"995\"\u003e Assembly, plating and elegant presentation.\u003c\/p\u003e\n\n\u003cp data-start=\"1044\" data-end=\"1217\"\u003e \u003cstrong data-start=\"1044\" data-end=\"1087\"\u003e5. Costs, Efficiency and Replicability\u003c\/strong\u003e\u003cbr data-start=\"1087\" data-end=\"1090\"\u003e Creating desserts with controlled costs.\u003cbr data-start=\"1133\" data-end=\"1136\"\u003e Streamlining ingredients and processes.\u003cbr data-start=\"1179\" data-end=\"1182\"\u003e Standardization without losing identity.\u003c\/p\u003e\n\n \u003cp data-start=\"1219\" data-end=\"1420\"\u003e\u003cstrong data-start=\"1219\" data-end=\"1254\"\u003e6. Creative Identity of the Group\u003c\/strong\u003e\u003cbr data-start=\"1254\" data-end=\"1257\"\u003e Developing desserts that are consistent with the restaurant's concept.\u003cbr data-start=\"1327\" data-end=\"1330\"\u003e Visual and gustatory signature.\u003cbr data-start=\"1360\" data-end=\"1363\"\u003e Fine-tuning for consistency between serves and teams.\u003c\/p\u003e","brand":"PREP HOSPITALITY HUB","offers":[{"title":"Default Title","offer_id":56679434322293,"sku":null,"price":390.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/4818\/1877\/files\/Designsemnome_4.jpg?v=1769784979","url":"https:\/\/prephhub.com\/en\/products\/sobremessas","provider":"PREP HOSPITALITY HUB","version":"1.0","type":"link"}