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

 

Php46,500.00
Enrollment includes all ingredients, 1 apron,
1 uniform, manual from the courses.