NEW BATCH FROM JANUARY 2023
PROFESSIONAL CLASSES FOR HOME & INDUSTRIAL BAKERS
6 WEEKS [30 DAYS]
[THEORY & PRACTICE]
Eligibility : Open Timings : 10am-2 pm
Fees: 40,000 /-
COURSE CONTENT :
FIRST WEEK : INTRODUCTION TO: BAKING : *
Baking tools / hygiene/ baking ingredients
/ measures / calculation–
COOKIES & BISCUITS *
slices/ meringue/
piped cookies/fried cookies
spritz cookies/ biscotti/ tuille etc.
SECOND WEEK: BASIC PASTRY AND FILLINGS *
Basic Short crust & Hot Water Crust
Basic Flan & Flaky Pastry
Basic Phyllo & Choux Pastry
Basic Puff Pastry
Basic Danish Pastry
THIRD WEEK : CAKES *
Tea cakes
Oil cakes
Muffins,Chiffons & Cup Cakes
Fruit & Vegetable Cakes
Sponges
FOURTH WEEK : PUDDINGS *
Custard Based Puddings
Fritters & Biegnets
Cheesecakes & Souffles & Mousses
Crepes & Pancakes -Sauces & Fillings
Frozen Desserts
FIFTH WEEK : YEAST GOODS *
Buns & Rolls
Flat Breads
Fried Doughs / Yeast Batters
Enriched Dough & Buns
Breads
SIXTH WEEK : CHOCOLATE WORK / BASICS OF CAKE DECORATION / ASSESSMENT
Chocolate -Tempering / Filling / Moulding / Show Pieces
Cake Decoration- Piping Techniques/Layering / Finishing Cakes
Flowers / Glaze work / Pastry Making
With :
-Butter Cream
- Whipped Cream
Final Assessment
TWO WEEKS INTERNSHIP AT A COMMERCIAL BAKERY
*Theory and Weekly Assessments
