INTRO to the training – tools & pantry
Raw dessert tools & equipment & measurement basic
Raw dessert pantry & storage
Phase 1: FUNDAMENTAL *if you have already taken this Fundamental section (in our raw food chef training or fermentation training level 1), see “You’ve done FUNDAMENTAL already?” TAB
MODULE 1: Introduction, Kitchen Basic, Food Safety
Raw food introduction
Worktable set-up & knife safety
Food safety & hygiene
MODULE 2: Basic Raw Food Preparation
Soaking nuts & seeds
Nut milk, high-power blender usage
Activating nuts & seeds, dehydrator usage
Recap of nut pulp and flour & other nut products
Date paste & food processor usage
MODULE 3: Food allergy, sweeteners, binders, flavors
Food allergy (Food Safety)
Sweeteners
Binders, flavorings & flavor extracts
MODULE 4: Superfoods, smoothies, presentation basic & food photography basic
Superfoods for smoothies
Smoothie
Presentation & plating basic
Food photography basic with your smart phone
PHASE 2
MODULE 5: Brownie, Ice-Cream & Sauces
Sauce: chocolate ganache
Sauce: raspberry coulis
Quick vanilla ice cream
Brownies
Bonus recipe: Blondies (TEXT ONLY)
Brownie assembling with ice cream & ganache
MODULE 6: Double Chocolate Tart
Double chocolate tart crust
Double chocolate tart filling
MODULE 7: Zebra Cake
Zebra cakes crust
Zebra cake filling & zebra pattern technic
Cake cutting & plating
Phase 3
MODULE 8: Dessert Thicker (Sea Moss vs Agar) & Tiramisu
Agar vs sea moss & sea moss jel
Agar solution
Tiramisu 1st layer (coffee cake)
Tiramisu 2nd layer (chocolate mousse)
Tiramisu 3rd layer (vanilla cream)
Tiramisu garnish & plating
Bonus recipe: matcha tiramisu (TEXT ONLY)
Recap of nuts products & its interchangeable usage
MODULE 9: Doughnuts
Doughnuts (dehydration)
Frosting for doughnuts (salted caramel & lavender frosting) & flavoring tips
Doughnuts assembling with frostings
MODULE 10: Nice Cream Bowl
What it is, mise en place & food coloring tips 1
Nice cream bowl
MODULE 11: Mud Slide Cake & Mandala Design
Mud slide cake crust
Mud slide cake fillings
Mud slide cake design variations: Picasso, swirl, mandala, & food coloring tips 2
Phase 4
MODULE 12: Banana Dream Pie
Banana dream pie crust
Banana dream pie 1st layer (mango custard cream filling)
Banana dream pie 2nd layer (vanilla whip cream)
Banana dream pie assembling (with ganache)
MODULE 13: Fruit Roll
Papaya leather & strawberry leather (dehydration)
Fig compote
Fruit roll assembling
MODULE 14: Cookies
Mango jam
Almond butter cookie with jam dot (dehydration)
MODULE 15: Birthday Cake & Piping
Rum raisins
Chocolate cake
Matcha ganache layer
Cashew “butter” cream
Cream piping technic, tips and plating
Final Project
FINAL PROJECT & graduation party
EXTRA & ACTIVITIES
Coconut Oil Maker Field trip
Visit Ubud’s virgin coconut oil maker, see how they make it manually, and taste freshly made coconut oil!