Variety Pastries, Cakes & Muffins (1 Week Course)

Technology For Baking Pastries, Patties, Flans, tarts, Quiche, Croutons, Choux, Strudels’, Pies etc.

Course Fee: 75,00 ($150)
Course Code: PCM
Duration: One Week
Timing: 10.30am to 4,00pm

Courses Details

The program is chosen for commercial requirement as well as domestic hobby healthy homemakers needs. You shall be taught to prepare above mentioned products yourself in the institute. Classroom theory and demonstrations shall be followed by the IBCC sessions. The above mentioned products are either Laminated, shortened or whipped baked dough or batters. These are piped to get the best results of flakiness and puff.

Theory, Tips & Techniques

Course no.	Name of Course	Credit hrs
Monday-through-Friday
PSC-101	Technology for Baking Pastries & allied products	5(1-1-3)*
What are Choux, Vaul au Vent, Palmiers, Mille Fuielle, Baklawa, Pie, Eclairs, Meringue, Malakofs, Fritters etc. Role of Fats Definition of Lamination and methods to conduct Pastry variety Pastry making methods and processes Eggs & its role Chemical leavening agents Fillings for pastry Shapes to make in pastries Costing/Cost Accounting/ Selling & Sale Tips Sanitation & Hygiene Food safety Problems in pastry making How to prepare a project report
*Credits Include 1 Part Theory, 1Part Demonstrations & 3 Parts Hands-On-Practice

	Full day training
	Lunch at your own
	Classroom theory
	Demonstrations
	Hands-on-practise by you
	Certificate
	Dress Code
	Weekends off

Practical Classes

Demonstrations & Hands-On-Practice:

Level 1: Puff pastry, Vaul au vent, Vanilla slices, Palmiers, Mille Feuilles, Baklava, Shells, Cream horns, Malakoffs , Flaky pastry, Short Crust Pastry, Quiche, Strudel.

Level 2: All Purpose Pie Crust, Apple Crumb Pie, Cherry Pie Filling, Walnut Pie Filling, Raisin Pie Filling , Pumpkin Pie Filing, Custard Pie Filling.

Level 3: Choux paste for eclairs, eclairs, Banana choux, Cream choux, Chocolate Choux, Tiger choux, Fritter, Long fritter,Zigzag fritter, Banana fritter, Flan, Flan types, Meringue, Cheese bread sticks, Cinnamon sugar loaf, Custard twist, Jam fluffies, Soup croutons.

Level 4: Pound Cake, Pineapple (Bar) Cake, Fruit (Bar) Cake, Chocolate (Bar) Cake, Madeira Cake, Orange Cake, Date And Walnut Cake, Cake For Making Cake Rusk, Chocolate Cake, Sunshine Cake, Dessert Cake, Fruit Cake, Christmas Cake (Plum Cake), Mango Cake, Chocolate Chiffon Cake, Dundee Cake, Cake, Sponge Cake, Mocha Cake, Bon Bon, Rum Balls, Mawa Cake, Carrot Cake, Egg Less Chocolate, Egg Less Plum Cake,

Level 5: Cocoanut Muffins, Mango Muffins, Banana Muffins, Orange Muffins, Chocolate Brownie, Lemon Cheese Cake, Chocolate Torte, Lemon Torte, Ginger Bread, Banana -Nut Loaf. Butter Icing, Fondant Icing, Royal Icing, Glace Icing, Gum Paste, Almond Paste, Marzipan.

MENU

Variety Pastries, Cakes & Muffins (1 Week Course)