Diploma in Bakery And Pastry

Course Description

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