Let this course be your introduction into the world of baking and pastries.
This 15 session, hands-on course where all students will learn the necessary methods, skills and techniques for proper baking of pastries, cakes, breads and a lot more.

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

Session 1:

  • Hygiene and Sanitation
  • Baking Ingredients, Methods and Equipment’s Brownies and Muffins

Session 2:

  • Cookies

Session 3:

  • Butter Cakes & Coffee Cakes

Session 4:

  • Cream Puffs, Eclairs, Pate Brisee, Pate Sucre, Pate Sable

Session 5:

  • Pies & Tarts
Session 6:

  • Meringues

Session 7:

  • Sponge & Chiffon Cakes

Session 8:

  • Yeast Breads: Rich

Session 9:

  • Yeast Breads: Lean

Session 10:

  • Laminated Doughs
Session 11:

  • Custards / Puddings / Cheesecakes

Session 12:

  • Plated Desserts

Session 13:

  • Modern Methids in Baking

Session 14 – 15:

  • Baking Workshop