Professional Bakery is a 7 – 8 week intensive program, which covers over 100 recipes and is designed to give its course participants in-depth and professional knowledge of baking. It is designed for participants who want to pursue bakery as a passionate business/career.
This course is scheduled thrice a week for 3 to 4 hours each day. Sessions will include hands on practical training with printed notes/theory.
The curriculum includes original notes and preservative free recipes which are taught with fresh ingredients that are locally available.
Course Fee: 90000/-
COURSE CURRICULUM: PRACTICALS
1. Breads
- Basic Dough
- Wholegrain Dough
- World Breads
- Sweet Breads
2. Pastry
- Short-crust
- Laminated
3. Cookies
- Types of Dough
4. World Desserts
- American
- European
- French
- Middle Eastern
- Asian
5. Bistro Treats
- Sandwiches /Burgers / Wraps / Rolls using in-house breads
- Cupcakes / Muffins / Loaf Cakes
6. Cakes
- Sponge Cakes with and without eggs
- Torte, Level and Fill a Cake
- Icings, Piping and Finishing a Cake
- Decorations & Chocolate Work
A practical and theory examination will be conducted at the end of the course. Participants who successfully pass will be given a letter of recommendation/certificate from the Chef.
Please refer to our booking policy before you register or contact us for more details.
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