Professional Diploma in Baking and Patisserie
The all round, complete diploma program to fully prepare individuals to take on the challenges they must face on the path to becoming a successful Pastry Chef. From the basics of bakery ingredients and preparation, to the technically advanced recipes that require immense focus and precision. This program contains it all.
Course Duration
12 Months
Course Description
The all round, complete diploma program to fully prepare individuals to take on the challenges they must face on the path to becoming a successful Pastry Chef. From the basics of bakery ingredients and preparation, to the technically advanced recipes that require immense focus and precision. This program contains it all.
Following these units are a series of practical units sequentially organized to train students with the skillset a baker needs to prepare various baked goods, like; Biscuits, Cakes, Cookies, Pies, Tarts and various Pastries. A cold presentation unit, as well as units with a lot more technically advanced recipes spanning throughout the duration of the program.
CTH Certifications
Certification
- 12 months Diploma in Baking & Patissirie
- [Optional] CTH Level 2 Diploma in Patisserie and Confectionary Skills
- [Optional] CTH Level 3 Diploma in Confectionery and Patisserie
Learning Outcomes
- Surface level knowledge of the Hospitality Industry, including hotels, their types, their various departments and basics the basic operating procedures.
- Management of operations, services and safety in a professional Kitchen.
- Fundamentals of basic accounting and how to utilize them in the food industry (costing, culinary maths etc).
- Managing events, catering and keeping food safe and sanitized in the F&B industry.
- Practical culinary basics such as Knife Handling, Cutting, Seasoning, Plating, Garnishing etc.
- Learning about various cooking methods and gradually implementing them in further, basic recipes.
- Learning the basics of baking and the ingredients and equipment revolving it.
- Practical learning experience with live project work and examples.
[Student Registration, Orientation & SOP Briefing]
Course Commences
- Total Qualification Hours → 790
- Hours → 600
- Credit Value → 60
Develop a broad understanding of the hospitality and catering industry, exploring the broad structure of the industry, types of operations and establishments within the sectors.
Develop fundamental knowledge and understanding of the principles of health and safety in a hospitality and catering environment along with introduction to common hazards in the workplace and immediate action and emergency procedures to ensure a healthy and safe workplace.
Introducing the fundamentals of a professional bakery, including Kitchen types, procedures and hierarchy. Exploring the primary concepts of baking sciences, important segments, essential tools, equipment, machinery used within in professional environments. Understanding unit conversions, basic ingredients, common terminologies, the importance of temperature and methodologies partaining to baking.
Studying and Understanding the parameters of basic food safety practices and range of food safety skills directly associated with the catering and hospitality industry.
The aim of this unit is to provide an insight into catering operations and menu planning and to equip the candidate with the necessary skills to understand and calculate the costs involved in running a catering setup.
Students will learn about the fundamentals of accounting and how they are utilized in the hospitality segment. Particular knowledge relating to front office audits, food & beverages financial cycles, property & equipment accounting and all other important aspects of financial managment and accounting.
Acquire the information and skill required to prepare, cook and present pies and tarts. Learn about the commodities, quality, dish specifications, enhancing aesthetic skills to produce, present and process delicious range of flavors, textures and styles of pies and tarts.
Learn to procedures involved in the preparation of dough products. Emphasis is placed on the development, practice and acquisition of practical skills and theoretical knowledge. Learning about the commodities quality, dish specifications, enhancing aesthetic skills to produce, present and process delicious range of flavors, textures and styles of dough products.
Learning to make different sorts of pastries; savory and sweet. This unit places emphasis on both theoretics as well practical learning. You will learn the importance of commodities, dish specifications and the honing of aesthetic skills to process, produce and present a wide range of complex flavors, textures and styles of pastry products with similar ingredients.
Develop the skills and knowledge in preparing, cooking and finishing products made from sponges as a base. Emphasis is placed on the development, practice and acquisition of practical skills and theoretical knowledge. Learning about the different categories of sponges, the ingredients that effect their texture and the use and importance of each category.
Learn how to make different kinds of cookie dough and their uses in various situations in different environments. You will learn about the effects of different measurements of ingredients on a recipe and how the dough can be utilized in very specific use cases, alongside the fundamentals of cookie making.
Develop the skills and knowledge in preparing, cooking and finishing hot, cold desserts and puddings. Emphasis is placed on the development, practice and acquisition of practical skills and theoretical knowledge. Learning will include technical knowledge of the factors that effect the formation of puddings and how various hot/cold items can be consumed in different environments.
Pupils will learn how to utilize their acquired skill in baking in pastry preparation to create savoury dishes to be presented in different conditions.
Develop the skills and knowledge in preparing, cooking and finishing advance and international cakes. Emphasis is placed on the development, practice and acquisition of practical skills and theoretical knowledge. Learning about the commodities quality, dish specifications, enhancing aesthetic skills to produce, present and process delicious range advanced cakes.
Students learn about the essence of setting up a successful culinary business and the importance of entreprenuership in Pakistan.
