אסטלה - כיתת אמן לקונדיטוריה

Estella Moshkowitz has opened a school for bakery, pastry making and chocolate in Israel based on leading European schools.

The aims of the school are:

	To train graduates on the highest levels that meet stringent professional standards.
	To become a knowledge center in the field of baking, pastry making and chocolate and to share this knowledge with the school students and graduates.

The school emphasizes the professional, in-depth study of all fields of classic and modern pastry making and chocolate. Classes are conducted in small groups of 8-12 students. “I always wanted to open a school different from the others in Israel. No more oversized classes of 20 students and theoretical studies where students observe and imitate the instructors without understanding the process,” says Estella. “Small groups ensure that each and every student has hands-on practice”.

The unique teaching method focuses on practice, processes, raw materials and the reciprocal relations between them. The students learn work methods based on practical exercises and in-depth "understanding by doing" – with no need for previous knowledge. The quality of raw materials is uncompromising: students use chocolate from the best manufacturers, and learn to prepare natural vanilla extract and fruit essences. The students use a vast range of raw materials such as nuts, spices, spirits and flours, regardless of season of the year.

The study tracks offered by the school are designed for those interested in acquiring a comprehensive education in order to work as employees or independently in the field of baking, pastry making and chocolate. The tracks are also for chefs and pastry chefs who wish to expand and enhance their knowledge, and for people who simply want to study purely for pleasure.

APC1 Multi-Disciplinary Pastry Making Course incorporating baking technology

A practical professional course that offers broad knowledge in classic and modern pastry making. The course teaches processes and technology, production methods and work efficiency, and qualifies its graduates to find work in the fields of baking and pastry making for home and/or industrial production. Graduates who complete the course successfully receive a diploma. At the end of the course graduates who are interested will be referred for internship at leading pastry bakeries and restaurants.

APC2 Advanced Multi-Disciplinary Pastry Making Course incorporating baking technology

A practical professional course intended for professional pastry chefs which deals extensively with the main pastry making fields, understanding the technology of baking and the creation of very complicated recipes.

TPC Baking technology course

A theoretical course which integrates technology know-how and practical know-how. The course focuses on making existing processes more efficient through different applications on recipes and improving them. Demonstrations exemplify the reciprocal relations between theory and practice.

Among the course subjects: raw materials, the behavior of materials during the production and baking process, microbiology, and more. The course is suited for pastry chefs and bakers with rich practical experience, food technologists and engineers. Graduates who complete the course successfully receive a diploma.

The course is part of the APC1/APC2 studies but can be taken separately from the other courses.

Chocolate MC Professional chocolate course

A professional course meant for chocolate lovers who wish to prepare quality chocolate in small or medium quantities. Students receive a broad theoretical base and technical ability which allow them, after practice, to become professionals, up to the level of chocolatier.

Teaching staff

The teaching staff headed by Estella includes certified pastry chefs with extensive practical experience, who work or manage businesses in the pastry making field. They have all been personally trained by Estella, according to the school’s unique methodology. In addition, leading experts in the food technology and engineering fields also lecture at the school.

Estella Moshkowitz Belfer, Pastry Chef and School Director

Estella is a graduate (cum laude) from the pastry making track at the Cordon Bleu School in Paris. She furthered her studies in various places in France, Germany and England, among them at Valrhona, Belouet. Her rich professional experience includes pastry making at the well known Keren restaurant and Dan Hotels. Estella was Executive Pastry Chef at Arcaffe and Lehem Erez, Israels leading pastry chains, and until recently was the House Chef and professional representative of Valrhona Chocolate Company. She has a Teacher’s Certificate from Tel Aviv University and graduated in Business Management (MBA) from Derby University. As an instructor and consultant at the Center for Enterprise Development, she consults and assists new businesses. Furthermore, Estella provides operational and advanced culinary training in the field of pastry making and also develops recipes for leading food companies in Israel. She recently launched her own TV show on the new Israeli Culinary Channel.

Estella is recognized as a renowned expert and vibrant personality and is a sought after lecturer at both local and international conferences.

For details and registration: Estella Master Class in Pastry Making Ilan Towers, 11A Ben Gurion Street, Givat Shmuel 54017 Tel: 03-5329381 Fax: 03-5328324 info@estella.co.il