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School Portfolio

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School Portfolio - Page Text Content

S: Sevannah Marie Rodgers {Portfolio}

BC: Created by Sevannah Rodgers | August 2012

FC: International Culinary School Portfolio| 2011/2012 | Sevannah Marie Rodgers

1: The Following is a Portfolio of the work that I, Sevannah Rodgers, have completed in practical lessons during culinary school at the Art Institute of Vancouver. What I have learned has helped me build a solid foundation in starting a career as a pastry chef. This portfolio is an example of the work i have done and what i have learned in the last year.

2: This Portfolio is divided by 4 Quarters Arranged from the beginning of the school year to the end.. First Second Third Final

3: Quarter | {Kitchen Classes} -Fundamentals -Introduction To Baking

4: Fundamentals Of Classic Cuisine | {Key Lessons} Mother Sauces Tomato, Velute, Bechamel, Espangole, Butter sauce Stocks and Soups Mushroom, consommé, French onion, Split pea and ham Egg cooking Over hard, soft, poached, fried,boiled Potatoes and Vegetables Mashed, château, tourne, broccoli hollandaise, glazed carrots and beets Proteins Braised meats, chicken supreme, pepper steak, salmon steaks, fish filleting | . | Black Box Challenge Stuffed chicken Breast Glazed Squash Scalloped Potatoes | Poached Chicken with Broccoli Hollandaise and Chaâteaux Potatoes

5: Its important to learn all you can in school to make you a more rounded PASTRY CHEF | Fettuccine Alfredo Ian and I Presenting Chicken with Stuffed Tomato | Poached Salmon Vichyssoise | Roast Beef Beef Consommé

6: Introduction To Baking | In this class we learned the basics of Cookies, Pies, Quick Breads and rolls. It gives us the basic skills necessary to continue and grow.

7: "Approach Love and Baking with reckless abandon" Dalai Lama | Cheddar Chive Scone Biscotti Coffee Cake | Apple Pie Soft Roll | Blueberry Muffin Banana Loaf Lemon Meringue Pie

8: QUARTER | {Kitchen Classes} -Introduction to Pastry

9: In introduction to pastry we learn the basics of the most important components of pastry ~ Making Laminated and non-laminated doughs ~Genoise sponge cakes and Italian Buttercream ~Pate Sucree and Pate a Choux ~Cremeuxs and Meringues ~Mousse ~ Cake building and decorating | Introduction to Pastry | All groups worked together to create each component | We created our own personal plating designs | { P l a t e d D e s s e r t s} | Éclairs and Cream Puffs Croissants Danish Pastries White Chocolate Mousse Cake | Lemon Cremeux Tart Genoise, Italian Buttercream Black Forest Cake | Fruit Bavarian Chocolate Cake Pumpkin Cheesecake

10: Quarter | {Kitchen Classes} -European Cakes and Tortes -Artisan Breads

11: EUROPEAN CAKES {Production} | {Pictured Left} Sacher -Tiramisu -Raspberry Chocolate -Opera -Mint Chocolate Mousse -Gateau St. Honore | {Pictured Right} Fruit Charlotte -Raspberry white chocolate Mousse -Lemon Blackberry -Poached Pear caramel mousse -Lemon roulade - Napoleon

12: . | {Sample of Production} -Baguettes/ Sourdough Rye/ Epi -San Francisco + Multi-grain Sourdough -White and Multi-grain Pita -Round and Knotted Dinner Rolls -Foccacia -Chibatta -French Country - Pain Au Lait -Fougasse -Pumpernickel | Foccacia Kughloph Pain Au Lait Pain De Mie | Soft Rolls, Single and Double Knot

13: ARTISAN BREADS | Production for Yeast Breads 1Scaling the ingredients 2Mixing and kneading the dough 3Fermenting the dough 4Punching down the dough 5Portioning the dough 6Rounding the portions 7Make-up: shaping the portions 8Proofing the products 9Baking the products 10Cooling and storing the finished products | Multi-grain Sourdough Tiger Bread Pumpernickel | Christmas Stollen Fougasse | Epi Baguette

14: Quarter | {Kitchen Classes} -Chocolate and Sugar Confections -Advanced Pastry

15: ... | Our focus in this class was on replicating plated desserts, doing pastillage flooding, croquembouche, marzipan and creating a original wedding cake design | PASTILLAGE | Plated Desserts | Petits Fours | Nougatine Basket with Marzipan Fruit | Croquembouche | Wedding Cake | Advanced Pastry

16: Chocolate and Sugar Confections | Outline of Chocolate Lessons Tempering Procedures Chocolate Molding Enrobing and Filling | Outline of Sugar Lessons Cooking Sugar Pulling, Casting and Blowing | Sugar Work

17: Hollow Snowmen | Chocolate Flower | Mocha Ganache | Showpiece | Anise Sticks | Marzipan and Brittle | Passion Fruit Ganache | Marble Chocolates filled with Hazelnut Ganache | Chocolate Work

18: Externship

19: The last leg of my journey through pastry school was working at the Delta Burnaby Hotel and Conference Center for my Externship. At the Delta I learned a lot about the industry that you just cant learn in school. I was really interesting seeing how the operation ran and how professional all of the staff were and how well they worked together. I learned how to do a series of sheet cakes including sacher, mousse cakes and tiramisu, we created and decorated dessert platters for quests and we created many components for plated desserts. I learned a lot of little tricks there to working faster and more efficiently and I an so grateful for my experience there.

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  • By: Sevannah R.
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About This Mixbook

  • Title: School Portfolio
  • This is a summary of all of the work that I have done during my time at the International Culinary School.
  • Tags: None
  • Published: over 5 years ago