THE ESSENTIAL BAKING AND PASTRY SERIES

A 22-day hands-on course that will teach you how to master the techniques of making a variety of pastries and desserts. Learn how to make pies, breads, cookies and ice cream; successfully work with mouse, custards and buttercream; and learn how to make beautiful cakes with our cake decorating classes. This program is suitable for those seeking an entry-level position in a pastry shop in hotels, or restaurants, or put up their own bakeshops or food enterprise. Course Syllabus:
  • General Standard and Food Sanitation
  • Genoise, Mousse, and Ganache
  • Custard, Puddings, Souffle
  • Meringue and Buttercream
  • Pies, Tarts, Quiches and Cheesecakes
  • Advanced Cake Decoration
  • Basic Contemporary Cakes and Cake Decorating
  • Advanced Cake Decoration
  • Chocolate Artistry
  • Pate A Choux
  • Yeast Breads (Lean Dough and Rich Dough)
  • Laminated Dough: Puff Pastry
  • Laminated Dough: Croissants and Danish
  • Quick Breads, Crepes, Waffles
  • Puff Pastry and Phyllo Pastry (Application)
  • Cookies & Petit Fours
  • Deep Fried Pastries
  • Plated Desserts
  • Ice Cream & Frozen Desserts

Schedule

AUGUST 14, 2017-SEPTEMBER 30,2017
OCTOBER 16,2017-DECEMBER 9,2017
8:00 a.m.-2:00 p.m
MON, TUES, WED

P128,000.00