Certificate in Advanced Fundamentals In Baking

Advanced Fundamentals In Baking

Course Objective
The course aims to provide students with the theoretical and practical knowledge of baking to sit for the NVQ level 3 exams. The course consists of related theory lessons and practical training sessions. The practical training sessions will enable students to learn the advance fundamentals of bread, cake and pastry making along with the knowledge of how the ingredients function, processing methods and building a formulation from scratch that will lead to successful baking

Course Duration

Duration – Nine Weeks. One day per week (Saturday)

Course Syllabus

Bread Making:

Sandwich Bread, Country Loaf, French Bread, Pan Bread, Kurakkan Bread, Garlic Bread, Sponge Cake, Sweet Bread, Milk Bread, Hot-dog Hamburger, Tea bun, Doughnuts, Fish Filling

Cake Making:

Basic Sponge, Dark Sponge, fruit Cake, Butter Cake, Butter Cookie, French Butter cream, Egg-less Cake, Coconut Cake, Banana Cake, Date Cake, Scones Basic Ice-cream, Blueberry Muffins, Pineapple upside down Cake, Basic Mousse, Rich Cake

Pastry Making:

Puff Pastry, Croissant – Danish, Fish Filling, Fruit Danish Filling, Quiche Dough, Custard, Apple pie, Sugar paste, Almond cream, Grenache, Choux pastry, Mock cream, Pizza dough, Pizza Sausage, Pizza filling