PROFESSIONAL BAKING CLASSES [ CERTIFICATE COURSE*]
SECOND WEEK
FIRST WEEK
NEXT BATCH FROM MAY 2025
PROFESSIONAL CLASSES FOR HOME & INDUSTRIAL BAKERS -6 WEEKS [30 DAYS] [THEORY & PRACTICE]
Eligibility : Open
Timings : 10:00 am - 02:00 pm
Fees: 40,000/-
FIRST WEEK
SECOND WEEK
FIRST WEEK
INTRODUCTION TO: BAKING*
Baking tools / Hygiene/ Baking ingredients / Measures / Calculation
COOKIES & BISCUITS *
Slices/ Meringue / Piped Cookies/Fried Cookies / Spritz Cookies/ Biscotti /Tuiles etc.
SECOND WEEK
SECOND WEEK
SECOND WEEK
BASIC PASTRY AND FILLINGS*
Basic Short crust & Hot Water Crust
Basic Flan & Flaky Pastry
Basic Phyllo & Choux Pastry
Basic Puff Pastry
Basic Danish Pastry
THIRD WEEK
FOURTH WEEK
SECOND WEEK
CAKES*
Tea cakes
Oil cakes
Muffins, Chiffons & Cup Cakes
Fruit & Vegetable Cakes
Sponges
FOURTH WEEK
FOURTH WEEK
FOURTH WEEK
YEAST GOODS *
Buns & Rolls
Flat Breads
Fried Doughs / Yeast Batters
Enriched Dough & Buns
Breads
FIFTH WEEK
FOURTH WEEK
FOURTH WEEK
PUDDINGS*
Custard Based Puddings
Fritters & Biegnets
Cheesecakes & Souffles & Mousses
Crepes, Waffles & Pancakes -Sauces & Fillings
SIXTH WEEK
PART OF THE CURRICULUM
PART OF THE CURRICULUM
BASICS OF CAKE DECORATION / ASSESSMENT
Cake Decoration - Piping Techniques/Layering / Finishing Cakes / Flowers / Glaze work /
OR Covering with Fondant /Making Fondant figurines
Handling :
- Butter Cream
- Whipped Cream OR Fondant
- MYOD
FINAL PRACTICAL ASSESSMENT
PART OF THE CURRICULUM
PART OF THE CURRICULUM
PART OF THE CURRICULUM
Bakery Exposure For A Minimum Period Of One Month
OR
A Written Project
*Theory and Practical Weekly Assessments
PART OF THE CURRICULUM
* CVESD [Centre For Vocational And Skill Development GOI ] certification on applicable fees