FUNDAMENTALS OF BAKING AND PASTRY PRODUCTION
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.￼
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
CUSTARDS / PUDDINGS / CHEESECAKES
MODERN METHIDS IN BAKING
SESSION 14 & 15 :
Enrollment includes all ingredients, Baker’s Coat, Baker’s Cap, Apron & manual from the courses.