Excellence in baking
Excellence in baking course
14 days certification course
Excellence in baking is a comprehensive hands-on program which is designed to elevate your baking
skills to another level. In this course we provide you a strong foundation in baking, which is a key factor
which drives you towards mastering the art of baking. You will learn from making of commercial
sponges to decoration, piping techniques, chocolate garnishes, wedding cakes, fondant cakes, tea cakes,
cookies and etc. This program is suitable for individuals who want to peruse towards commercial and
home baking.
Introduction
- Introduction to Baking.
- Principals of Baking
- Outlook on Oven and its Usage
- Equipment and Ingredients Used
- Discussion on Brands and Shelf Life
Cakes and decoration
- Vanilla Sponge
- Chocolate Sponge
- Eggless wedding sponge
- Red velvet cupcake with cream cheese frosting
- White Forest Cake
- Chocolate Truffle Cake
- Strawberry/pineapple/blackcurrant glaze cake
- Tender coconut cake
- Photo cake (Detailed explanation)
Piping and Icings Decoration
- Introduction to Nozzles
- Pressure Control
- Borders
- Shells
- Rosette
- Basket Weave
- Leaves
- Grass
Icings
- Whipped Cream Icing
- Butter Cream Icing
- Fondant Icing
- Chocolate Ganache
- Glaze Icing
- Cream Cheese Icing
Lean and enriched Breads
- Sandwich loaf
- Korean Cheese Buns
- Foccassia
- Garlic bread
- Donuts
- Filled custard buns
- Pizza
- Coconut bun
Tea Time Cakes and muffins
- Orange and Apricot Cake
- Bakery Style Vanilla Slice Cake
- Plum Cake
- Banana and Walnut Muffins
- Organic cake
Cookies and biscuits
- Double chocolate cookie
- Gluten free Biscuit
- Butter Salt Biscuit
- Coconut Biscuit
- Casak Biscuit
Puff Making
- Making of Puff Pastry
- Egg Puff
- Veg Puff
- Cheese straw
- Making of Bakery Style Veg Masala
Fondant Cake Decoration
- Making of the Fondant from scratch
- Coloring the Fondant
- Explanation of tools used in fondant
- Basic Techniques like ruffles, rose, bows…ect
- Teddy Bears and Animal 2D &3D figures
You will be working on one theme individually.
Wedding cake
Two tier wedding cake will be taught with making of perfect sponges dowelling techniques, ideas on planning and execution of cakes, beating of correct Consistency of cream, tips on transportation, arranging flowers and finally we will be Discussing on trouble shoots as well.
Desserts
- Italian Tiramisu
- No bake cheese cake
- Chocolate fudge brownie
- Fruit custard Triffle pudding
- Chocolate mousse cake
Chocolate Making and fudge
- Nutty Chocolate fudge
- Ferror rocher
- Bounty chocolate
- Caramel chocolate
- Chilli chocolate
- Fruit and nut
- Rose milk chocolate
- Butterscotch
- Coffee chocolate
- Lollipop chocolates
Cake decors
- Basic 6 types of chocolate garnishes
- Rice paper sails
- Chocolate collars
Pricing and costing
- A self-examination on both theory and practical will be conducted before issuing certificate.
Examination
An examination will be conducted at the end where students will need to conceptualize their thoughts and ideas and make their cakes.
Duration : 14 days
Type : Hands on
Time : 10:30 a.m to 2:00 p.m
