Bakery & Pastry Art

CERTIFICATION COURSE IN BAKERY & PASTRY ART

BEGINNERS COURSE (LEVEL I)

ELIGIBILITY:

All Ages

COURSE DURATION:

1 month course with 2 classes in a week for 3 hours each day

BASICS OF BAKERY AND CONFECTIONERY

COURSE DESCRIPTION:

  1. Understanding Baking
  2. Basic commodities used in bakery and pastry
  3. Types of flour
  4. Role of each ingredient used in making a bread
  5. Types of raising agents
  6. Breads from different countries
  7. Basic sponges and cakes
  8. Difference between cookies and biscuits

COURSE CONTENT:

Explanation of Kitchen Layout  and Tools used, Basic bakery and pastry techniques

ADVANCED COURSE (LEVEL II)

ELIGIBILITY:

All Ages

COURSE DURATION:

3 month course with 2 classes in a week for 3 hours each day.

DETAILS OF BAKERY AND CONFECTIONERY

COURSE DESCRIPTION:

  1. Understanding Baking
  2. Basic commodities used in bakery and pastry
  3. Types of flour
  4. Role of each ingredient used in making a bread
  5. Types of raising agents
  6. Breads from different countries
  7. Basic sponges and cakes
  8. Difference between cookies and biscuits
  9. Safety at work
  10. Food safety at work with sanitation as per industry standards
  11. Prepare, bake and finish advanced cakes, biscuits and sponge products
  12. Prepare, bake and finish advanced pastry products
  13. Prepare, bake and finish dough products
  14. Prepare, bake and finish advanced hot desserts
  15. Prepare, bake and finish advanced cold desserts
  16. Executing advanced baking, pastry and dessert presentation techniques following industry accepted standards
  17. Basic calculation application in terms of costing to convert various baking recipes effectively
  18. Time management with effective use of materials and references
  19. Relate scientific and sound business principles to prepare high quality products

TRAINER EXPERIENCE:

5 years of experience in advanced baking with cruiseliners, 5 star hotels and hospitality institute.

COURSE CONTENT:

Explanation of Kitchen Layout  and Tools used, Syrups, Creams and Icing techniques, Dessert Sauces, Custard and Mousses, Pastries, Cookies, chocolate and Dessert Presentation and Wedding Cakes.

EVENTS AND INTERNSHIP OPPORTUNITIES AND PLACEMENT ASSISTANCE

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