Course Description:
This course is designed to educate students in the art of Baking and Pastry Arts. Students will learn the basics of mixing, shaping and baking for several baked goods including quick breads, cakes, pastry doughs, mousses, sauces, glazes, cookies, candies and confections. Plated desserts, international baked foods, chocolate work and decorated cakes are highlighted. In addition, students will be introduced to decorating techniques. Students will also prepare food for school functions and community service events. This course includes classroom instruction and practical work.
Students will learn:
– Commercial Baking Equipment,
– Quantity Baking & Specialty Ingredients,
– Breads,
– Laminated Doughs,
– Quick Breads, Cakes,
– Creams & Mousses,
– Meringue,
– Dessert Buffet,
– Custards,
– Dessert Soufflés,
– Dessert Sauces,
– Frozen Desserts,
– Plated Desserts,
– Confections,
– Candy and Sugar Work,
– Chocolate Desserts and Candies,
– Holiday Desserts.
– Prepare Baking and Pastry items
– Plating and Presentation
– Job shadowing, and internships.
Week (1)
Genoise Cake
Sponge Cake
Chiffon Cake
Red Valvet Sponge Cake
Week (2)
Bakery Style Biscuits
Nan Khatai
Chocolate Chip Cokkies
Coconut Biscuit
Week (3)
Donuts & Cinnemon
Brownies & Eclairs
Pizza (Tikka, Peproni, Fajita)
Puff Pastry
Week (4)
Cheese Cake
Fondant Making
Fondant Covering
Final Project
Course Fee Rs.35,000/-
Duration: 1 Month
Certificate will be awarded to successful course participants.
