DIPLOMA IN BAKING & PASTRY

Transcription

1 DIPLOMA IN BAKING & PASTRY The 6-month Diploma in Baking & Pastry is a full-time, intensive, hands-on course designed for the enthusiasts who want to gain an in-depth understanding of the art of making pastry. You will be proficient in making everything from cookies to desserts, wedding cakes, tarts and decorative showpieces. After spending 1150 hours (8.00 am to 4.00 pm on weekdays) in kitchen & classrooms, you will master over 450 recipes and techniques. After a successful completion of the course, a certificate will be provided to you. ELIGIBILITY FOR THE COURSE There are no background requirements to become a great Pastry Chef. No previous experience is needed to apply for this full-time program. Anyone above 16 years of age, who has a passion for Baking & Pastry, is eligible to apply for this course. With SEP, you will start by learning the very basics of pastry making and will continue to comprehend logically the entire Baking & Pastry-making process, step-by-step.

2 TOPICS COVERED IN THE 6-MONTH DIPLOMA IN BAKING & PASTRY

3 FOOD SAFETY & SANITATION Food can be contaminated at any point in time either during - the preparation, process, storage, or delivery. You will be able to understand the importance of food safety, sanitization of equipment, and serving your customers food which is completely safe.this module is designed with the intention of plunging into all the aspects of the 2 FOOD SCIENCE THEORY & BASIC SKILLS You will be evaluating the nutritional value, colour, flavour and texture of food. You will be mastering the subject of Food Technology, which involves the selection, preservation, processing, packaging, distribution and handling of safe food. You will expertise in the skills of pastry making, knife-handling and equipment usage. These skills will be MENU PLANNING, BUDGETING, & ENTREPRENEURSHIP 3 You will clear your concepts about - different types of menu planning, budgeting and food costing. In this module, you will learn on how to establish your own company in the field of baking and confectionery. This will be a guide for all the future entrepreneurs to start their own businesses. The rules and regulations (laws) attached for setting up a commercial bakery will also be covered in this module.

4 4 COOKIES & TRAVEL CAKES You will learn about the different types of dough which are used to make - Bar Cookies, Drop Cookies, Filled Cookies, Pressed Cookies, Moulded Cookies, No-bake Cookies, Refrigerator Cookies, Rolled Cookies and Sandwich Cookies, English Traditional Cookies, German Cookies, Chocolate Chip Cookies, and Christmas Cookies are some of the cookies that will be taught to you. Along with the traditional Pound Cake, you will also be learning about the different variations of a Pound Cake. 5 BASIC BREADS & YEASTED DOUGHS This module will help you to traverse deep into the world of bread. You will learn about different types of flour, sugar and yeast, how these ingredients would affect the end result, both in leavened and unleavened products. Along with shaping and baking, you will study the effect of temperature, different methods of dough preparation and proofing. 6 ARTISANAL BREADS You will study the basics of artisan bread and designer bread. You will learn about the different types of yeast and their role in the formation of a bread. You will learn about - Sourdough, German Bread, Rye Bread, Ciabatta, Poolish Bread, Slow Fermented Bread, Pate Ferment Bread, Pumpernickel, Zophf Bread, Challa Bread and the Classic Baguette.

5 7 BREAKFAST PASTRIES / VIENNOISERIE This module will clear your understanding about the yeast-leavened dough, laminated dough and puff pastry. You will be taught how to make Croissants, Danish Pastries, Doughnuts and Brioche. You will also learn the classic Pain au Chocolat. 8 TARTS & PIES You will be adept at making different types of crusts and fillings, be it classical or contemporary tarts like Tarte Tatin, Tarte aux Pommes, Tarte au Citron, Tart de Linz, and Tarte au Sucre or pies like Lemon Meringue Pie, Apple Pie, and Pecan Pie. 9 CHOCOLATE BASICS You will be able to create a diverse range of pralines and chocolates using basic ganache. In the process, you will learn basic chocolate tempering using the seeding, table and microwave method. Learn various garnishing techniques and practice the moulding of chocolate.

6 PETIT FOURS & MINIATURE PASTRIES 10 You will master miniature pastries and petits fours such as the Traditional Éclair, Fruit and Lemon Tartlets, Macarons and Madeleines. You will learn different French pastry elements like Pastry Cream, Buttercream, Glazes, cream-based fillings and fruit-based 11 CLASSICAL CAKES & FRENCH PASTRIES You will be learning about classical cakes such as St. Honore, Dobos, Black Forest, Sacher, Devil s Food Cake and Chiffon Cake. Grasp the essence of French Pastries like Opera, Mille Feuille, Éclairs, Baba au Rum, Religieuse, Clafoutis, Gateau Basque and Fraiser. CELEBRATION CAKES / WEDDING CAKES 12 In this module, you will learn about various celebration cakes like wedding cakes and European-style cakes. This includes baking, decorating and assembling the cake. You will have an in-depth knowledge of - baking sponge cakes, creating buttercream fillings, making gum-paste flowers, royal icing piped decorations, and making fondant. You will also be taught the Croquembouche, the classic French wedding cake. You will create wedding and celebration cakes by incorporating all aforementioned elements.

7 HIGH-TEA PREPARATION 13 The module emphasizes the importance of bakery during a high-tea session. You will master the art of making - Palmiers, Scones, Tarts, Mini Pastries and Shortcakes. ICE CREAMS, SORBETS & FROZEN DESSERTS 14 This module covers the entire spectrum of learning how to make ice-cream, sorbets and frozen desserts. You will master how to integrate different ice creams and sorbets into hot, cold and frozen desserts. You will gain knowledge on how to balance sorbet and ice-cream bases using adequate production methods. The module will also focus on developing perfect texture for ice cream and sorbets, preserving flavour, and texture, while increasing product shelf -life using fresh and natural ingredients. After the course, you could even develop your own 15 PLATED DESSERTS We devour with our eyes first; so plating a dessert beautifully is an essential step. You will, eventually, become adept at combining different colours, temperatures, unusual flavours and texture elements in plated desserts. Imbibe the knowledge of how to make - Fruit Soups, Parfaits, Soufflé and à la minute plated desserts. During the final phase, you will exhibit your own signature plated dessert.

8 ADVANCED CHOCOLATES & PRALINES & ARTISTRY 16 This module will take your love for chocolates to a different level. You will make exquisite chocolates and pralines. Explore different types of chocolate textures, and master the art of preparing room amenity chocolate showpieces, along with chocolate decoration. Learn different types of piping, dipping, filling, colouring techniques and multiple layer ganaches. Preparation of ganache with caramel, fruit purée, butter and alcohol will also be covered as with hand-rolled truffles, chocolate spreads and petit fours. You will also be learning about the different uses of an airbrush. SUGAR CONFECTIONERY & ARTISTRY 17 You will learn the significance of getting an accurate time and temperature for boiling, degree of sucrose inversion, shaping and packing. Sugar Confectioneries like as Praliné, Pâte de Fruit (fruit pastries) in a variety of flavours, Guimauve (Marshmallow), Caramels with Salted Butter, Chocolate Caramels, Nougats, Candies and Gum- ADVANCED PATISSERIE & BUFFET PRESENTATION 18 Learn about various contemporary French pastry techniques, application of molecular gastronomy techniques in patisserie, and the pairing of pastry, chocolate and wine. You will be trained to absorb advanced techniques for preparing biscuits, crunchies, jellies and cremeaux, preparation of entremets. Learn to make desserts with a complex flavour profile, various textures and combinations. For the buffet, you will be recreate the different dishes for your guests. You will work in teams, under the guidance of Chef Vikas Bagul and Chef Anil Rohira. This will be a great opportunity to enhance your skills and to work in a team while experiencing how to work in a real-time kitchen.

9 FEES The fee for the 6-month Diploma in Baking & Pastry is 4,73,730 (excl. of 18% GST) Items that are included in the fees are: Field trips, visits to pastry shops/chocolate factories and related industry setups Tool Kit Chefs Jackets and T-shirts Items that are NOT included in the fees are: City & Guilds examination charges for the level 2 / level 3 certification (on actuals) At the conclusion of the course, you will receive certificates from: School for European Pastry Felchlin, Switzerland City & Guilds level 2 / level 3 certificate (If applicable) Note: We do not provide meals on campus. However, plenty of eateries and restaurants are available close to the school to cater to your meal requirements,