Course information

  • 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.

Course Content

  • Basic Breads

    WHITE BREAD

    LOAF/GARLIC LOAF/HERB LOAF

    MASKA BUN

    PIZZA BASE(THICK/THIN)

    DINNER ROLL AND PAV

    HOT DOG BUN

    • 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

  • Different types of Puff and Khari, croissant, and Cream Roll. Jeera, Milk, And Rawa Toast.

  • HAND ROLLED COOKIES

    PIPED COOKIES

    INDUSTRIAL COOKIES

    THUMB PRINT COOKIES

    SANDWICH COOKIES

  • 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