A one-year diploma level program, the Diploma in Bakery And Pastry course by Cheffield Institute Angamaly comprises theoretical and practical study, along with internship opportunities. Consequently, upon successful completion of the course, students have opportunities in the world of Bakery and Confectionery sector, Star Hotels, cruise lines, flight catering, and leading bakeries both on national as well as international levels.
Learning Objectives of Our Diploma in Bakery and Pastry Course
At the end of the Diploma in Bakery And Pastry Program, students will learn the following
- Describe the fundamentals of Baking and Patisserie arts.
- Comprehend the techniques in the production of yeast goods, and comprehend the factors affecting dough fermentation.
- Understand and produce various types of Cookies and their variations.
- Identify the modern equipment and tools used in the Bakeshop and comprehend their uses.
- Understand the compositions and functions of the major baking ingredients to produce standard products.
- Identify and produce different types of lean yeast dough breads, rich yeast dough breads, International breads and quick breads.
- Summaries the types of Sugar Syrups, cream, meringue, custard, dessert sauce Preparation.
- Illustrate the preparation of Short crust pastry, Puff Pastry, Danish Pastry, Choux Pastry, Phyllo Pastry and faults, causes and remedies.
- Explain about the basic sponges Cakes and their method of preparation, assembling and basic Cake Decorations and cake failures or defects and remedies.
- Apply the fundamental of cooking techniques on sugar syrups, creams, fillings and toppings.
- Apply the basic techniques of cake assembling and cake decorations.Connect us on WhatsApp
Curriculum
- 1 Section
- 6 Lessons
- 52 Weeks
Expand all sectionsCollapse all sections
- ModulesThe course contains the following modules6
- 1.1Module I: Introduction to baker & confectioner industry
- 1.2Module II: Role of raw material used in bakery. Types of breads and its preparation
- 1.3Module III: Yeast- role of yeast in the fermentation of dough. Types of Icing and icing equipment’s. Cakes: Methods for production of cakes.
- 1.4Module IV: Principles of pastry making and its derivatives- short crust paste- choux paste-puff paste- flaky paste; Preparation of cookies and biscuits
- 1.5Module V: Study of confectionery ingredients like starch and its derivatives , leavening agents Role of flour, sugar, shortening and egg Introduction to Indian sweets: ingredients- preparations and procedures
- 1.6Module VI Importance of personal hygiene and grooming Personal sanitary habits; HACCP (Basic principle and implementation)
Instructor
₹80,000.00
Leave a Reply