6 Months Course

Introduction to Baking Theory – HACCAP principles, Health, Hygiene and Safety, Food Safety in Catering, Bakery Equipments and ingredients knowledge.

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Introduction to Baking

Total working day – 120 days

Working hours - 3hrs

CLASSES 5 DAYS A WEEK

20 CLASSES IN  MONTH

6 MONTH PROGRAMME

FEES: 250000/- PLUS 18% GST

INAUGRAL OFFER : 20% DISCOUNT ( T&C)

NET FEES : 218000/- INC OF GST

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Breads

15 days + 3 day(theory)

Theory - role of ingredients, pre ferments, disease, storage, stages of bread making, etc
French bread - baguette
Italian bread – focaccia, pizza, babka, ciabatta, fougasse

Swiss bread – braided bread.

Easter breads - pita
other breads – pao, dinner rolls, multigrain, white bread, burger buns, soup sticks, cinnamon, garlic, doughnuts ,milk bread, pesto, lavash, pretzels, rye bread, honey and Oats, brioche, tiger bread, hokkai dough, khachapuri, sour dough.

CAKES

20 days + 3 day(theory)

Theory - types of sponge, role of ingredients, types of meringue and sponge making methods

Types of sponge – chiffon, devils food cake, butter sponge, jaconde, genoise, angels food cake  and dacquoise

practically – chocolate truffle, fruit cake, tiramisu, pineapple cake, rose and pistachio, chocolate caramel cake, geode cake, chocolate glaze cake, red velvet cake, two tirecake, mousse cake, black forest cake, fondant cake, cherry apricot cake and sacher cake,

Tarts and pies

10 days + 2 day(theory)

Theory – types of pastry, role of ingredients, key points of remember and differences

Practically – apple pie, chocolate mousse tart, lemon curd tart, chocolate peanut tart, fruit, quiche, cherry coconut pie, bannofie pie, galette, mushroom pie  and potato galette.

Chocolate & Sugar confectionary

8 days + 3 day(theory)

Theory – types of chocolate, bean to bar, tempering with different methods and blooms

Practical – coffee truffle, dark chocolate truffle, milk rochers, coconut truffle, dark chocolate bar, Milk chocolate bar, rocky road fudge, chocolate clusters, lollipops, orange marmalade, Turkish delight, caramel toffee, praline bonbon, fruit ganache bonbon, chocolate mousse bonbon, liquid filling bonbon and salted caramel bonbon.

Cookies and biscuits

8 days + 2 day(theory)

Theory –types of cookies, role of ingredients, making methods, key points to remember, texture in cookies and biscuits.

practical – chocolate chip cookie, jeera biscuits , sable jam biscuits, Karachi biscuits, oats cookies, gingerbread biscuits, cake rusk, biscotti, granola cookie, chocolate cookie, digestive cookies, coconut cookies, crinkle cookies, peanut butter cookies, lady finger biscuits, short bread biscuits, marble cookie and cinnamon cookies.

Cupcakes and Muffins

5 days + 2 day(theory)

Theory – Role of ingredients, difference between cupcakes and muffins, types of frostings, Difference in batter making and folding methods.

Practical – pineapple cupcakes, theme cupcakes, chocolate caramel cupcakes, red velvet cupcakes, Banana muffins, brownie muffins, carrot muffins, blueberry muffins, apple crumble muffins, savoury muffins and black forest cupcake.

Tea Cakes

5 days + 2 day(theory)

Theory – role of ingredients, shelf life and storage,etc

Practical –Christmas cake, lemon coconut cake, banana walnut cake, pistachio cake, upside down cake, Coconut lamington cake, chocolate vegan cake, almond financier, apple crumble cake, Madeira cake, marble cake, orange cake and chocolate chip cake.

International Dishes

15 days + 3 day(theory)

practical – blueberry entremet, strawberry entremet, chocolate on fire, blueberry lemon, puff pastry, cheese straws, vol-au-vents, mille feuille,  macarons, Yule log cake, verrines, viennoiserie, crème brulee, soufflé, strawberry panacotta verrine, chocolate verrine and mixed fruit verrine.

Practical and theory tests

10 days

Note: practical and theory test is given for each module in order to identify students understanding and building up the confidence to perform in the final exams.

Fondant

4 days

Theory and practical – Animal figure, different type of flowers, sugar lace, royal icing  filler flower, etc.