Diploma in Baking and Patisserie
Course Duration
9 Months
Course Description
The borderline Diploma Program which is designed to equip enrollees with all the necessary knowledge and skills they may require before going into a Bakery. This diploma program will train individuals with all the fundamentals they may require in a professional environment.
There is a lot of emphasis on the technical and mathematical aspect of the learned recipes, as they are a key factor in the preparation of various baked goods. And proper care needs to be taken to ensure an optimal preparation procedure.
CTH Certifications
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Level 2
Candidates may opt to enrol for the examination of CTH Level 2 Diploma in Culinary Skills after the completion of this course.
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Level 2
- Learn More
Certification
- 9 months Diploma in Baking & Patissirie
- [Optional] CTH Level 2 Diploma in Patisserie and Confectionary Skills
Learning Outcomes
- Just like its successor, this program will contain all the basic units of Hospitality,
- Units for Culinary Fundamentals,
- Baking Fundamentals,
- Food and Beverage Management Fundamentals, each in a structured, sequential manner.
- This is then followed up by practical units ranging from basics to mid-level and some high-level units, allowing individuals to obtain a grasp on modern, high-level baking techniques.
[Student Registration, Orientation & SOP Briefing]
Course Commences
- Total Qualification Hours → 650
- Hours → 450
- Credit Value → 45
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.
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.
