Confectionery
Format: In person or online
Age: 5 to 11 years
The Build-U Creative Construction Workshop is a unique Project-Based Learning experience that encourages students to build challenging structures from scratch.
Here we are not afraid of the unknown, the uncomfortable or failures because we know what all these are essential to strengthen our creative process.
Connected to others and the world around you, you will have the opportunity to expand your innate creativity, explore and experiment with real building challenges.
Learning Objectives
Learn by doing.
Learn from projects.
Learn to observe the world.
Develop self-confidence in creating something new.
Develop creative imagination and work collaboratively with others.
program details
Organization inside the kitchen: mise en place
Group conscience: being part of and cooperating with colleagues,
Simple recipes for applying basic knowledge.
Main techniques: working with eggs, melting chocolate, decorating basics.
Module 1
Organization
Module 2
working with others
Patience, respecting each other's space and time,
Working the senses at each step of the recipe.
Work with recipes that have the same ingredient base (such as flour, eggs, sugar) and observe different combinations and results.
Techniques: rolling out the dough, shaping techniques, creating your own recipe
Module 3
Heads up
Attention to work.
Discovering flavors and mixtures.
Making your own creation, developing autonomy
Develop an eye for creativity .
Module 4
Learning from tradition
Working in a group, learning from the tradition of peers: here, the child will put into practice everything learned in the course.
In groups, they will choose a traditional recipe from their own families, and create something new from it, taking it as inspiration and adapting the recipe for a unique, self-designed result.
Meet the educators
Marcella Moleti
Entrepreneur and Communication Administrator and Educator. Graduated in International Relations from UNESP, with a semester in Marketing in Rome, Italy (Tor Vergata) and with experience in the area of communication and press relations. Currently, she works as an entrepreneur and Chef de Confeitaria in front of Antonieta Confeitaria. She loves traveling with her husband to the coldest places on the planet (wherever there is hot chocolate!
Naomi Stankevicius
Graduated in Letters from USP, with a BA in Portuguese. During his graduation, he also dedicated himself to the study of Arabic and Japanese history, culture and language, as well as the study of Armenian culture and its literature. Through the free study of confectionery, he started his own company in 2016, Flour Biscoiteria. Currently, she works as administrator of the Etievan Centers and educator in the Confectionery courses at the institution. She loves to cook, write and surprise other people.