Diploma-in-bakery-and-patisserie
Certificate:
Government Certified Course by NSDC and THSC
Uniform:
Kitchen kit and Uniform

Pastry and Bakery Chef Course Details

Module 1: Introduction to Hotel Industry and Pastry/Bakery Commis

Module 2: Introduction to Pastry/Bakery Products

Module 3: Provide Assistance in Pastry/Bakery Product Preparation, Presentation, and Serving the Products to the Guests

Module 4: Perform Administrative Tasks

Module 5: Maintain Effective Communication and Service Standard

Module 6: Organizational Confidentiality and Customer’s Privacy

Module 7: Basic Health and Safety Standard

Module 8: On-the-Job Training

Other Curriculum- Industrial Visit
BASIC BREADS
  • White bread
  • Loaf/garlic loaf/herb loaf
  • Maska bun
  • Pizza base(thick/thin)
  • Dinner roll and pav
  • Hot dog bun
HI- TEA DESSERTS
  • Tea time cakes
  • Cupcakes with frosting
  • Muffins
ADVANCED BREADS
  • Multigrain bread
  • Brown bread
  • Marble bread
  • Pita bread
  • Bread stick
  • Garlic bread (dominos style)
  • Kulcha
  • Focaccia
  • Panini
  • Lavash
  • Calzones
  • Puff
  • Cream roll
  • Khari
  • Milk toast
  • Croissant
  • Danish roll
DESSERTS
  • Brownies
  • Tarts and pies
  • Mousses
  • Puddings
  • Donuts
  • Glass and jar desserts
COOKIES
  • Hand rolled cookies
  • Piped cookies
  • Industrial cookies
  • Thumb print cookies
  • Sandwich cookies
CHOCOLATE
  • History of cocoa, cacao
  • Understanding types and varieties
  • Basics of tempering
  • Basic chocolate making
CAKE BASICS
  • 2 types of sponge - vanilla, chocolate,
  • How to whip cream
  • How to make chocolate truffle
  • Crumb coating, frosting, layering
  • Sharp edges, driping
  • Different types of borders & flowers
BAKING THEORY
  • Principles of baking
  • Ingredients and their functions
  • Temperature and measurements
  • Storage and handling
CHEESECAKES
  • Baked and non-baked cheesecakes
MACARONS
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