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