Certificate in Baking and Pastry
Course Duration
4 Months
Course Description
This certificate program is meant to cater to individuals looking for a short term baking course, to obtain professional-level skills in the art of Baking. This program emphasizes on skill based training
Learning Outcomes
- Cold Presentation (salads)
- Biscuits and Cookies
- Cakes and Pastry
- Pies and Tarts
- cold Desserts
- Each of these will include recipes of a very basic scale.
- Upon completion these individuals will have honed their skills and have added a finesse to their technique that would make their work more professional, even in a more domestic setting.
[Student Registration, Orientation & SOP Briefing]
Course Commences
- Total Qualification Hours → 300
- Hours → 200
- Credit Value → 20
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.
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.
