Fundamentals of Baking and Pastry Production
This sessions cover all areas of baked products; cookies, pies, meringues, cream puffs, laminated dough’s, puddings, cheesecakes, lean & rich breads using the latest & specialized equipment’s & ovens. A session of plated desserts will also be part of this program.
This course will be taught by CACS pastry head instructor Chef JunJun de Guzman and his faculty who have been teaching for the past 8 years.
It will also include a session in modern methods of baking which is used extensively now. Two sessions of workshop for review & request of other baked products is also part of the course.
Pastry Program Syllabus
- Hygiene and Sanitation
- Baking Ingredients, Methods and Equipment’s Brownies and Muffins
- Butter Cakes & Coffee Cakes
- Cream Puffs, Eclairs, Pate Brisee, Pate Sucre, Pate Sable
- Pies & Tarts
- Sponge & Chiffon Cakes
- Yeast Breads: Rich
- Yeast Breads: Lean
- Laminated Doughs
- Custards / Puddings / Cheesecakes
- Plated Desserts
- Modern Methids in Baking
Session 14 – 15:
- Baking Workshop