FUNDAMENTALS OF BAKING AND PASTRY PRODUCTION
Let this course be your introduction into the world of baking and pastries.
This 12-session, hand-on program will teach 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, laminated dough’s,
Puddings, cheesecakes, lean and rich breads using the latest specialized equipment and ovens. A session of plated desserts will also be part of this program.
This course will be exclusively taught by Chef Junjun de Guzman. It will also include a 2-day final activity preparation where the students will showcase what they learned.
SESSION 1: HYGIENE ANDSANITATION BAKING INGREDEINTS, METHODS AND EQUIPMENTS BROWNIES AND MUFFINS
SESSION 2&3: COOKIES, BUTTER CAKES COFFEE CAKES
SESSION 4: CREAM PUFFS, ECLAIRS PATE BRISEE, PATE SUCREE, PATE SABLE
SESSION 5: PIES AND TARTS
SESSION 6: MERINGUES
SESSION 7: SPONGE AND CHIFFON CAKES
SESSION 8: YEAST BREADS: LEAN
SESSION 9: YEAST BREADS: RICH
SESSION 10:LAMINATED DOUGHS
SESSION 11: CUSTARDS / PUDDINGS CHEESECAKES
SESSION 12:PLATED DESSERTS
SESSION 13 & 14: PREPARATION FOR FINAL ACTIVITY
SESSION 15: FINAL ACTIVITY AND GRADUATION
Enrollment includes all ingredients, 1 apron, 1 uniform, manual from the courses.