Price
Price includes 1, one (1) hour individual coaching calls with Gerald Ford, CMC
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$950.00
Course curriculum
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1
Welcome
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Welcome to the course
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Disclaimer
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Recommendations & Resourcefulness
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Sponsoring Equipment
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2
Module 1: Introduction
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What is the relevance of cold food?
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What is the difference between show work and edible?
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Discussion on hydrocolloids
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What's the point of competition?
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Black, white & grey
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3
Module 2: The Individual Components
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What is Gelatin?
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What is Sheet Gelatin?
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Agar the Vegan Alternative
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Water- distilled
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Sugar
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Vegan Consommé
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Consommé
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4
Module 3: Gelatin Basics & Not so Basics
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Cleaning Your Equipment
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Understanding pH
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Tale of Two Blooms
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Gelatin Concentrations (The Strengths)
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Gel Inhibitors
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Gel Promoters
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5
Module 4: Making the Glaze
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Using Gelatin, Process Overview
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Equipment
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Cleaning Equipment
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Reduce Mistakes
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Scaling the Gelatins
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Blooming Overview
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Blooming Method 1
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Blooming Method 2
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Blooming Sheet Gelatin
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What you should know about Temperature
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Melting the Gelatin
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6
Module 5: Preglaze
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Leveling the Table
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Food Boxes
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Labeling the Plexi
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Slicing Equipment
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Preparing to Slice
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Slicing is a Skill
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The Fundamentals for Slicing
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Slicing a Dual Protein Terrine
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Slicing a Soft Terrine
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Slicing Using a Foam Assist
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Slicing at an Angle & Spackling
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Pick Station Setup
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Picking Components & Garnishes
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Staging Non-Picked Components
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Pre-Glaze, Setting up Hollow Products
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Sifting Spices
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7
Module 6: Edible Glazing
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Edible Food Glazes Overview
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Olive Oil
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Consommé
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Agar Glaze & Vegan Consommé
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Xanthan Slurry
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8
Module 7: Glazing, Main Pieces
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Aids For Successful Glazing
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Glazing Equipment
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Glazing, Setup & Flow
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Cooling Gel to Dip
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Brushing the First Coat
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Dipping the First Coat
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Glazing The Gross Piece & Getting Creative
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The Second Coat
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Standing Pieces
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The Third Coat
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Pastry Funnel
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Glazing with Agar
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9
Module 8: Glazing Vegetables
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Glazing Plain Vegetables
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Glazing Picked Vegetables, Unseasoned
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Seasoning Basics
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Seasoning Unpicked Vegetables
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Seasoning Picked Vegetables
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Coats 2 & 3
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Composed Accompaniments
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Salad Greens
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10
Module 9: Cleaning
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Cleaning Equipment
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Setup & Flow
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Accompaniments
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Main Proteins
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Tricky Vegetables
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Vegetables II
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Sometimes... You Need to Use Your Hands
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Gross Pieces
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11
Module 10: Finishing
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Setting up Your Tools
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Equipment
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Building the Sauce, Base Layer
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Sauce Assembly
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Finishing The "Vinaigrette"
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Salad Assembly
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12
Conclusion
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Food in a Perfect World
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Evolve
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Where to, from here
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ACF 6 Continuing Education Hours
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Post Course Questionaire
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13
Next steps
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Packing & Traveling with Food & Gear (Component from Raising the Bar 2.0)
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FAQ
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How do I access the online course?
After registering for the course, you will receive a confirmation email with more details on how to access your online training.
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How long do I have access to the material?
You have lifetime access to the course material.