Fundamentals of Baking and Pastry Production
Total Number of Sessions: 10 Days of Lecture and Hands on Classes and Workshops
Description:
Let this course be your introduction into the world of baking and pastries. A 10
session hands on course that will teach the students the necessary methods, skills and
techniques for proper baking and pastry production. The sessions cover all areas of
baked products; cookies, pies, meringues, cream puffs, cakes, laminated doughs,
puddings, cheesecakes, lean and rich breads using the latest and specialized equipments
and ovens here in Davao. The course will be taught by top pastry chefs educated in
Manila and abroad.
Course Outline
Session 1:
- Introduction to baking & pastry brownies, muffins & cookies
Session 2:
- Butter Cakes, Cupcakes and Coffee Cakes
Session 3:
- Cream Puff, Eclairs Pate Brisee, Pate Sucree, Pate Sable
Session 5:
- Pies and Tarts
Session 6:
- Meringues, Silvanas and Macaron
Session 7:
- Sponge And Chiffon CakesPlated Desserts
Session 8:
- Yeast Breads: Lean And Rich
Session 9:
- Laminated Doughs
Session 10:
- Custards / Puddings Cheesecakes
NOTE: BAKE PRODUCT ANALYSIS AND CRITIQUE PAPER
PRICE: 40,000.00 INCLUDES MANUAL, INGREDIENTS AND APRON