Master of Culinary Arts: Past Tasks - 2005 tasks

Pastry

Entry Task:
To qualify for entry to the Master of Culinary Arts (MCA), candidates must submit a curriculum vitae and answer the following question in no more than 200 words:

• What do you hope to gain from entering the Academy of Culinary Arts’ Pastry award, and why do you think you merit this award?
  
  
• Compose a cold dessert for four people, list the ingredients, describe the method, and send a photo of a finished portion together with the application.

Semi Final:

• Make and present a Tarte aux Pommes Alsacienne
  
  
• Gateau Millefeuille:
  
  
• From the remaining puff paste make and present:
  
  
• Warm Lemon Zabaglione:
  
  
• Classical Oeufs à la Neige: Serve 6 portions plated with sauce Anglaise

Final:

• A centrepiece on a theme of Autumn using sugar and chocolate with no artificial supports apart from wire. The piece to be no larger than 60cm base and 80cm high.
  
  
• Make and present a 12 inch high Croquembouche of free shape with a plaque at the base.
  
  
• Make and present 2 types of pralines of 24 pieces each, using plain-milk-white chocolate or a combination of it. All to be hand cut and dipped (not rolled in sugar/cocoa etc).
  
  
• Sucre paille: 20 pieces