Baking Course

Course Outine:

• Introduction to Baking:

  • Overview of the baking industry

  • Historical background of baking

  • Career opportunities in baking and pastry arts

• Basic Baking Techniques:

  • Principles of baking: ingredients, measurements, and ratios

  • Mixing methods: creaming, folding, rubbing in, and more

  • Baking temperatures, times, and troubleshooting

• Cakes and Frostings:

  • Basic cake recipes: sponge, butter, and chiffon cakes

  • Techniques for preparing cake layers, assembling, and frosting

  • Introduction to different types of frosting and icing

• Pastry Doughs and Fillings:

  • Techniques for making different types of pastry dough: puff pastry, shortcrust pastry, and choux pastry

  • Methods for preparing fillings: sweet and savory

  • Shaping, filling, and finishing pastry products

• Yeast Doughs and Bread Making:

  • Basic principles of yeast fermentation and bread making

  • Techniques for making bread dough: kneading, proofing, and shaping

  • Baking and finishing bread products

• Decorative Techniques:

  • Introduction to decorative techniques: piping, glazing, and sugar work

  • Basic cake decorating: borders, flowers, and writing

  • Simple techniques for enhancing the presentation of baked goods

• Food Safety and Sanitation:

  • Principles of food safety and sanitation in a bakery environment

  • Proper handling, storage, and disposal of ingredients

  • Personal hygiene and cleanliness standards