MODULE 1

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The professional Baker & Pastry Chef

• Ingredient identification

• Equipment

• Baking principles

• Food and kitchen safety

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MODULE 2

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Breads and other Yeast Raised Doughs

• The technique and theory of working with yeasted doughs. Fermentation, dough hydration temperature control, kneading and shaping 

• Baking a variety of Bread

           Soft dough (Dinner Rolls, Hot Dog Bun, sandwich Loaves, Chocolate Marbles Bread)

           Sweet Dough (Cinnamon Buns, Coconut Bread, Banana Bread, Challah Brioche, Doughnuts)

           Lean Dough (Baguettes, Pretzels)                                                                                                                                                              

           Savoury Dough (Sardine Bread, Cheese Bread, Onion Bread)

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MODULE 3

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Pastry Doughs

• Classic dough:

          Pate Brisee (flaky, Pate Sucree (sweet), and Pate Sablee (cookie)

• Individual Tarts (Fruit/Custard Tarts)

• Nigerian Pastries (Meat Pie, Sausage Roll, Scotch Egg, Cinnamon Roll, Hot Dog Roll, Scones etc..)

•  French Pastry(Choux Pastry,Laminated Dough & Puff Pastry & Croissant etc.)

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MODULE 4

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Basic Cake Preparation

• Baking the Cakes (Vanilla, Chocolate, Fruit, Marble, Sponge, Carrot, Madeira, Coconut, Banana Cake etc)

• Preparing and Covering Cakes

• Working with Frosting

• Working Fondant

• Working with Gum Paste 

• Working Royal Icing

 

 

MODULE 5

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Plated Desserts

• Frozen Dessert

        (Baked Alaska, Profiteroles, Bombe Glace)

• Warm and Hot Desserts

        (Soufflés, Cobblers, Crepes  Suzette, Bananas Foster and Turnovers)

• Custard and Cream Based Desserts

       (Crème Brulee, Crème Caramel, Pastry Cream, Sabayon, Panna Cotta, Bread Pudding)

• Fruits-Based Desserts & Chocolate Based Dessert

        (Mousse, Classic Gateau, Parfait)

• Cheese-Based Desserts

         (Cheesecake)