Flagship program of certified baker and patisserie
This short – term flagship program of certified baker and patisserie is curated to enable student to become a professional baker and patisserie. Baking is similar to any other hobby or passion, if you want to get better out it you should practice it. This program provides you knowledge and practicethat allows to create new products, consistent quality product and true sense for baking. With 80%hands on practical and 20% theory sessions, we will introduce baking as an art and science.
AHLEI Certificate
L'ARTISTE Certificate
Student Uniform &Practical Kit
Library Access
Study Material
Key Modules
GENERAL INTRODUCTION
In this module we will introduce terms associated with day to day pastry and bakery operations,
weighing and scaling techniques, identifying equipment and tools and understanding basic workflow
methodology.
BREAD FABRICATION
In this module, we will teach basic principles of bread dough with regards to steps involved in baking
and their temperatures. Students will get hands on sessions of some basic and advanced bread,
thereby understanding the foundation of bread baking and rectifying basic faults.
PASTRY DOUGH
In this session, students will know the role played by different ingredients in making pastry dough and
various international pastries made using the prepared pastry dough in practical sessions.
SPONGE AND CAKES
In this module we will discuss principles and procedures of cake mixing and baking. Students will also
come across ingredients and their role in texture of various cakes. Hands on practices will be held for
this session thus learning Tea and travel cakes, muffins, cupcakes and basic layer cakes.
COOKIES AND BROWNIES
In this module we will teach basic techniques of brownie and cookie dough, their types and basic
faults. Students will be able to rectify their errors thus, analyzing the texture of final product.
BASIC CONFECTIONS AND MISALLIANCE
In this section, students will create a range of basic sugar confections. Practical sessions will educate
students about the art of chocolate making and the science of tempering as well as artistic chocolate
garnishes and the importance of presentation. Soul of bakery products like Pancakes, Waffles, Fruit
Custard, Pastries and Tiramisu.
MASTER CLASS AND ARENA OF INNOVATION
Arena of innovation is where we will organize sessions that have an ocean of imagination and creation
with highly skilled professionals, thus to boost the creative minds of students. Visionary origination of
mis-matching flavors will bring out the talent from the depth of student’s creative minds. Macaroons
and sourdough bread fabrication by Industry specialists will teach the students the “Chef’s tips”
interspersed to help students be more efficient and prepare quality desserts.
