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Pastry/Cooking Class

courses


 with Pearl S






short description:
Learning the art of dessert making and how to cook Carribean cuisine.
 
long description:
Students will have the choice to learn either how to make delicious desserts or cook fine Carribean cuisines.
 
level of difficulty:
all welcome
 
minimum class size:
1
 
availability:
Mon and Tuesday 10am-6pm and Sun 5pm-8pm
 
fee comments:
per lesson
 
 session structure




title:


type:

description:


duration:


Pastry/Cooking Class

live session

Learning the art of dessert making and how to cook Carribean cuisine.


1h 0m




total duration: 1h 0m over 1 session(s)
comments: sessions last for an hour.Please book in advance
 








Available to book on the following pre-scheduled starting dates:



1
start: (GMT) 27 August 2012 05:00 internet time: @250 | view full details |
book




languages: English
duration: 1h 0m
fee: 35US$  (350lp)
payment: at booking
delivery method: live online and self-paced

Quick Help




United States


Pearl S



description of :
I am a Jamaican born Pastry Chef here in New York City who loves to cook and make delicious pastries.
 
Teacher's qualifications:

"Meeting challenges and overcoming obstacles"


Summary of Qualifications:
- Innovative and creative
- Strong organizing and coordinating skills
- Accurate scaling and mathematical skills
- Positive attitude towards objectives, self-motivated
- Experience w/ S.A.P Systems, Kronos, Microsoft Excel and Word
Experience

Pastry Chef
Responsible for the execution/presentation of various international desserts and making sure all desserts are prepared accurately & expedited on time for departing flights. Supervising pastry kitchen and training of employees on the use of proper hygiene/G.M.P’s. Shared responsibility in the handling of VIP flights many with strict dietary restrictions.
September 2008-February 2010
Long Island City, NY
Pastry Chef/Supervisor
Responsible for the training of staff on good manufacturing procedures(G.M.P's) and implementation of new as well as improvement of existing recipes. Shared responsibility on scheduling and the execution of daily productions. Revised inventory spreadsheets and the completion of daily inventories. Trained new and existing mixers on the usage of technique to produce quality mixes. 95% cleanup of department deficiencies. Experience with the operating of convection, rotating, deck ovens, dough sheeters, hobart mixers and various other bakery equipment.
January 2003-March 2007
Downtown Atlantic Restaurant and Bakery Brooklyn, NY
Pastry Sous chef/Supervisor

Experience in the production of various pastries and doughs. Breakfast items including not limited to muffins. Cooked various dessert sauce , buttercreams and ganache. Decorated specialty/ all occasion cakes and pastries. Set up and supervised bakery, creative input towards dessert menu planning and trained employees on proper kitchen procedures.

Education:
September 2003-December 2004
The Art Institute of New York City, New York, NY
Major: Pastry Arts
Comprehensive Pastry arts program in the making of breads, regional desserts, plate presentation and menu planning.

Certificates:
ServSafe Sanitation Certificate 2004
N.Y.S Dept. of Health Food Handlers Certificate 2011





 
's preferred teaching style:
I am a very patient and precise teacher.I listen and watch every move student makes this way preventing little to no mistakes.
 



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