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BEGIN:VEVENT
UID:20260512T091549Z - 53032@eupj36
DTSTART;TZID=Asia/Dubai:20251203T100000
DTEND;TZID=Asia/Dubai:20251219T143000
CREATED:20260512T091549Z
DESCRIPTION:<a href="https://www.aba-uae.com/event/winter-pastry-bakery-pro
 gram-223/register">Winter Pastry & Bakery program</a>\nChef Mathis David A
  French pastry chef with a master’s degree in pastry and four other dipl
 omas\, with 14 years of experience. Trained in the rich traditions of Fren
 ch pastry\, chocolate\, and bakery\, He lead teams and supported many youn
 g talents in their growth. As a passionate teacher\, He enjoys sharing the
  art and creativity of French pastry\, guiding each student to develop the
 ir skills and confidence. *Weekly rate starts at AED 5\,000. Special prici
 ng available for the full 3-week program. *Esaad and Fazaa discounts avail
 able What You’ll Learn Week by Week Week 1 - Viennoiserie - Brioche and 
 croissant dough 3 – 5 December 10am to 2.30 pm Day 1: Mixing the brioche
  dough\, creating the brioche custard and fruit cream\, Caquelin Day 2: Sh
 aping\, proofing\, baking the brioche\, fillings and creation of croissant
  dough Day 3: Lamination\, shaping\, proofing and baking the croissants. F
 eatured Items: Classic brioche\, fruit brioche\, macaronade brioche\, clas
 sic & almond croissants\, pain au Chocolat Week 2 - Chocolate week 8 – 1
 2 December 10am to 2.30 pm Day 1: tempering chocolate using seeding and ta
 bling methods\, chocolate décor and tempering cocoa butter Day 2 and 3: C
 hocolate molds coloring\, chocolate bonbons\, ganache creation for filling
 s\, dark truffle chocolate and hazelnut praline. Day 4-5: chocolate sponge
 \, creamy and crunchy textures\, chocolate shiny glaze and velvet effect\,
  petit gateau\, modern chocolate cake Week 3 - Sourdough and French bread 
 15 – 19 December 10am to 2.30 pm Day 1: Sourdough starter and feeding\, 
 Biga for ciabatta\, classic French baguette Day 2: Shaping\, proofing and 
 baking traditional French baguette\, ciabatta (hard starter) Day 3: Mixing
 \, shaping\, proofing and baking bread (liquid starter) Day 4: Shaping\, p
 roofing and baking the countryside baguette\, mixing and shaping the pizza
  dough Day 5: Mixing\, shaping\, proofing burger buns and baking the [...]
DTSTAMP:20260512T091549Z
LOCATION:ABA - Master Class Sharjah\, Maleha Road\, Industrial 18\, Sharjah
 \, Sharjah SH\, United Arab Emirates
SUMMARY:Winter Pastry & Bakery program
X-ALT-DESC;FMTTYPE=text/html:<a href="https://www.aba-uae.com/event/winter-
 pastry-bakery-program-223/register">Winter Pastry & Bakery program</a>\nCh
 ef Mathis David A French pastry chef with a master’s degree in pastry an
 d four other diplomas\, with 14 years of experience. Trained in the rich t
 raditions of French pastry\, chocolate\, and bakery\, He lead teams and su
 pported many young talents in their growth. As a passionate teacher\, He e
 njoys sharing the art and creativity of French pastry\, guiding each stude
 nt to develop their skills and confidence. *Weekly rate starts at AED 5\,0
 00. Special pricing available for the full 3-week program. *Esaad and Faza
 a discounts available What You’ll Learn Week by Week Week 1 - Viennoiser
 ie - Brioche and croissant dough 3 – 5 December 10am to 2.30 pm Day 1: M
 ixing the brioche dough\, creating the brioche custard and fruit cream\, C
 aquelin Day 2: Shaping\, proofing\, baking the brioche\, fillings and crea
 tion of croissant dough Day 3: Lamination\, shaping\, proofing and baking 
 the croissants. Featured Items: Classic brioche\, fruit brioche\, macarona
 de brioche\, classic & almond croissants\, pain au Chocolat Week 2 - Choco
 late week 8 – 12 December 10am to 2.30 pm Day 1: tempering chocolate usi
 ng seeding and tabling methods\, chocolate décor and tempering cocoa butt
 er Day 2 and 3: Chocolate molds coloring\, chocolate bonbons\, ganache cre
 ation for fillings\, dark truffle chocolate and hazelnut praline. Day 4-5:
  chocolate sponge\, creamy and crunchy textures\, chocolate shiny glaze an
 d velvet effect\, petit gateau\, modern chocolate cake Week 3 - Sourdough 
 and French bread 15 – 19 December 10am to 2.30 pm Day 1: Sourdough start
 er and feeding\, Biga for ciabatta\, classic French baguette Day 2: Shapin
 g\, proofing and baking traditional French baguette\, ciabatta (hard start
 er) Day 3: Mixing\, shaping\, proofing and baking bread (liquid starter) D
 ay 4: Shaping\, proofing and baking the countryside baguette\, mixing and 
 shaping the pizza dough Day 5: Mixing\, shaping\, proofing burger buns and
  baking the [...]
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