- Certificate: Kitchen Cook - AHLEI Certificate in Advance Bakery and Patisserie Management - Florence Academy of World Cuisine
- Duration: 60 days
- Uniform: T-shirt, Apron & Cap
Vocational Course in Advance Bakery & Confectionary
Baking is a delightful activity, but the problem why people are not much into baking is the lack of patience and practice, the more you bake, the more you like it. Every step in baking is enjoyable. Most people do not realize that baking is both an art and a science. The Mystery of the art allows the baker to be creative in exploring new flavors & ideas and the Mystery of the science allows the baker to understand the process and ingredient variation.
Certificate in advance bakery and patisserie offers theoretical as well as full hands-on practicals to the level of perfection. In this course, students are not only educated about the art of baking but are also taught creativity and knowledge about available ingredients in the market.
LOAF/GARLIC LOAF/HERB LOAF
DINNER ROLL AND PAV
HOT DOG BUN
GARLIC BREAD (DOMINOS STYLE)
Phyllo Pastry and Toast
Different types of Puff and Khari, croissant, and Cream Roll. Jeera, Milk, And Rawa Toast.
HAND ROLLED COOKIES
THUMB PRINT COOKIES
Cake and Desserts
BASIC CAKE (2 types): Whip Cream And Chocolate Truffle, Making Process, Layer Cake Technics, Nosal Practice With Whip Cream, Cake Frosting, and Decoration.
TEA TIME CAKES : Coffee Hazelnut, Carrot, Apple Cinnamon, Chocolate Chips Nuttela, Pineapple UpSide Down.
CUPCAKES : Chocolate, Vanilla, Red Velvet, Oreo, Butter Cream & Truffle Frosting.
MUFFINS : Chocolate Chips, Vanilla & Blueberry, Fig & Almond, Banana, Coffee Hazelnut.
BROWNIES : Chocolate Walnut, Gooey Brownie, Red Velvet Cream Cheese, Oreo, Whole Wheat Fudgy Brownie.
TART : Chocolate Truffle Tart, Mix Fruit Tart, Apple Pie, Quiche Tart & Mud Pie. 3 types of MOUSSE & PUDDING.
PRINCIPLES OF BAKING
INGREDIENTS AND THEIR FUNCTIONS
TEMPERATURE AND MEASUREMENTS
STORAGE AND HANDLING
COSTING FOR COMMERCIAL SALE