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X-ORIGINAL-URL:https://sfbi.com
X-WR-CALDESC:Events for San Francisco Baking Institute
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DTSTART;TZID=America/Los_Angeles:20251013T073000
DTEND;TZID=America/Los_Angeles:20251015T153000
DTSTAMP:20260426T012346
CREATED:20241031T211808Z
LAST-MODIFIED:20250422T203957Z
UID:34406-1760340600-1760542200@sfbi.com
SUMMARY:3 Days Mousse Workshop
DESCRIPTION:Prerequisite:\n\n3 Day Tarts OR…\nCake Bases\, Creams & Compositions OR…\nIntro to Baking & Pastry OR…\nWorking experience/Practical experience with an understanding in all of the following:\n\nMaking items with multiple components like baking and assembling cakes\nMaking pastry cream\nMaking jams\nMaking tart dough\n\n\n\nPlease contact customerservice@sfbi.com to clarify prerequisites before purchasing tickets. If we see that you have signed up without having taken any of the listed prerequisites prior\, we will reach out to you. \nCourse Description\nJoin our 3-day mousse course to learn about three main types of mousse preparation: fruit mousse\, chocolate mousse and Bavarian cream.  In this course\, we will explore each type of mousse and how to prepare them. Each mousse will then be incorporated into one of the following cakes: Fresh Fruit Charlotte\, Chocolate Praline Cake\, Raspberry Dome and Lemon Pistachio Tart. We will also be making other components to pair with the mousse\, such as fruit gelée\, crémeux\, sablé and sponge cake. The first two days of the course focus on learning about the mousse and preparing the components for each cake. On the third day\, all the cakes will be assembled\, completed\, and ready to take home! \nCheck-in\nIf you have any concerns or questions before traveling to SFBI\, email us at: customerservice@sfbi.com we want to make sure you have the best experience while learning here. That you feel safe and comfortable. \nThe class will begin at 7:30 AM on the first day of the class and at 7:00 AM afterwards. We will have breakfast pastries ready for you 30 minutes before class starts. (if you have any special diet please let us know in advance) We also welcome you to bring your own drink. Feel free to contact: customerservice@sfbi.com \nWhat’s included?\n\nBreakfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with recipes and any relevant lecture notes or reference pages\nTake home as much or as little pastry or bread you make in class! Whatever doesn’t get brought home gets donated to various organizations in the area.\n\n*Note on Breakfast Pastry and Lunches \nGenerally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pack supplemental snacks since everyone’s appetites can vary. While our team can try to make accommodations for special diets\, we suggest packing supplemental protein and/or snack options as the menu largely depends on staffing and staff capacity. \nBelow is a sample menu that can vary: \n\nDeli meat\, tomato\, and avocado sandwich with chips and a side salad (deli meat varies)\nSlice of quiche with a side salad\nChicken and Rice (chicken flavor varies)\nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\n\nCancellation policy\nAny notice of cancellation or transfers must be made in writing. \n\nMore than 6 weeks prior to the course start date\, payments will be reimbursed\, minus a $150 cancellation fee. Payments transferred to another class will be made at no charge; however transferred payments are non-refundable.\nLess than 6-3 weeks prior to the course start date: If canceling\, the original payment is non-refundable. If transferring to other classes\, a $100 penalty fee will be subtracted from the deposit and the remaining payment will be applied to the transferred class to reserve a spot. Transferred payment is non-refundable.\n2 weeks or less before the course start date payments are non-refundable No transfer will be granted.\nIn the unlikely event of instructor illness or insufficient enrollment\, SFBI will notify students by phone or email at least 10 business days before the scheduled start of a canceled class. In this case\, students will receive a full refund of their tuition payment or may apply unused funds toward an alternate class. SFBI is not responsible for any hotel or airline fees that may incur in case of a canceled class. We recommend contacting SFBI to confirm enrollment before booking a trip to San Francisco.\n\nCourse Materials\nListed below are the items you must bring to class. \n\nPens or pencils. You will use these to take notes in the classroom and the lab.\nPermanent marker. This piece of “equipment” is invaluable in the labs.\nHair restraint. For safety and sanitation\, you must restrain your hair if it’s long.\n\nAttire\n\nClosed-toe\, comfortable shoes. Your shoes must be closed for safety. They should be comfortable enough to stand in all day.\nFor safety\, your pants must cover your entire legs. For your comfort\, we recommend breathable pants. Checked chef’s pants are popular because they don’t show flour spills or stains.\nWhite chef’s coat. This is optional item. However\, we strongly recommend chef’s coats because they look professional and protect your body and clothing. Most importantly\, they keep you warm when it’s cold and cool when it’s hot.\n\nTransportation:\nThere is parking at our location. The address of SFBI is: 525 DNA Way South San Francisco\, CA 94080
URL:https://sfbi.com/event/3-days-mousse-workshop-4/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:3 days workshop,Cakes
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/10/Mousse-Tn4.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20251022T073000
DTEND;TZID=America/Los_Angeles:20251024T153000
DTSTAMP:20260426T012346
CREATED:20241031T211833Z
LAST-MODIFIED:20250422T204125Z
UID:34403-1761118200-1761319800@sfbi.com
SUMMARY:3 Day Tarts
DESCRIPTION:Course Description\nLearn to make a wide variety of tarts in this 3-day workshop. The first day focuses on learning about different types of tarts and tart doughs. You will be making several types of tart doughs\, with various compositions and product characteristics\, such as texture and sweetness.  On the second and the third day\, you will be finishing a total of seven types of tarts\, each paired with a unique filling\, topping and glaze.  Finished products include Caramel Chocolate Tart\, Pear Bourdaloue\, Strawberry Breton Tart. \nCheck-in\nIf you have any concerns or questions before traveling to SFBI\, email us at: customerservice@sfbi.com we want to make sure you have the best experience while learning here. That you feel safe and comfortable. \nThe class will begin at 7:30 AM on the first day of the class and at 7:00 AM afterwards. We will have breakfast pastries ready for you 30 minutes before class starts. (if you have any special diet please let us know in advance) We also welcome you to bring your own drink. Feel free to contact: customerservice@sfbi.com \nWhat’s included?\n\nBreakfast Pastry\nCoffee\, Tea & Water\nLight Lunch* (See note below)\nBinder with recipes and any relevant lecture notes or reference pages\nTake home as much or as little pastry or bread you make in class! Whatever doesn’t get brought home gets donated to various organizations in the area.\n\n*Note on Breakfast Pastry and Lunches \nGenerally\, former students have found the offerings to be adequate however\, it wouldn’t hurt to pack supplemental snacks since everyone’s appetites can vary. While our team can try to make accommodations for special diets\, we suggest packing supplemental protein and/or snack options as the menu largely depends on staffing and staff capacity. \nBelow is a sample menu that can vary: \n\nDeli meat\, tomato\, and avocado sandwich with chips and a side salad (deli meat varies)\nSlice of quiche with a side salad\nChicken and Rice (chicken flavor varies)\nSoup/Stew (soup flavor varies)\nChicken Tinga & Cauliflower Ceviche\n\nCancellation policy\nAny notice of cancellation or transfers\, please refer to our cancellation policy link HERE. \nCourse Materials\nListed below are the items you must bring to class. \n\nPens or pencils. You will use these to take notes in the classroom and the lab.\nPermanent marker. This piece of “equipment” is invaluable in the labs.\nHair restraint. For safety and sanitation\, you must restrain your hair if it’s long.\n\nAttire\n\nClosed-toe\, comfortable shoes. Your shoes must be closed for safety. They should be comfortable enough to stand in all day.\nFor safety\, your pants must cover your entire legs. For your comfort\, we recommend breathable pants. Checked chef’s pants are popular because they don’t show flour spills or stains.\nWhite chef’s coat. This is optional item. However\, we strongly recommend chef’s coats because they look professional and protect your body and clothing. Most importantly\, they keep you warm when it’s cold and cool when it’s hot.\n\nTransportation:\nThere is parking at our location. The address of SFBI is: 525 DNA Way South San Francisco\, CA 94080
URL:https://sfbi.com/event/3-day-tarts-2/
LOCATION:San Francisco Baking Institute\, 525 DNA way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:3 days workshop,Viennoiserie and Pastry Workshops
ATTACH;FMTTYPE=image/jpeg:https://sfbi.com/wp-content/uploads/2022/11/Tarts-Tn.jpg
ORGANIZER;CN="San Francisco Baking Institute":MAILTO:customerservice@sfbi.com
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