After 12 months of online basic pastry course at PastryCampus I went to the school to Barcelona for a final week to have an exam. The five days were divided into 2 parts. First three days we had “revising” work - our group of 8 prepared 4 full-sized cakes and individual cakes, 2 types of mini-tarts and 4 types of chocolate bonbons. With the help of the Chef Maria Selyanina we smoothly made all of this and learnt some new techniques. In particular, we tried to make raspberry spheres with the reverse spherification - a glimpse of the molecular gastronomy. At the end of the third day we had a theory test - everyone passed :)
Here are some photos of our work and the final table.
The last two days were dedicated to the exam. We worked in pairs and should show excellence in making three different techniques - mousse cake, chocolate bonbon and one of small techniques - fruit paste, sablé, crème or cookie. We were given only ingredients and the exam time limits)). One day and a half. It was a bit stressful and intense, but everybody coped. I am really proud of the work of the whole team and myself :) Now, having my diploma in basic patisserie, I am ready to continue hard working to gain more experience and skills.
Overall there were great 12 months and just wonderful one week in a school! I highly recommend :)
You can find more photos from the week in House-Pastry Lab album.