MODULES FOR THE 6 MONTHS DIPLOMA IN BAKING & PASTRY MODULE 1 FOOD SAFETY & SANITATION FOOD SAFETY HACCP Food borne illnesses Safety measures & practices SANITATION Importance Process Equipment & personal MODULE 2 FOOD SCIENCE THEORY & BASIC SKILLS Nutrition Ingredient identification & function Basic skills development Baking science MODULE 3 MENU PLANNING, BUDGETING & ENTREPRENEURSHIP ENTREPRENEURSHIP Setting up your own business Cost & profit analysis Kitchen layout & staffing Marketing plan Legal obligations MENU PLANNING & BUDGETING Objectives Yield calculation Food costing Menu layout MODULE 4 COOKIES Bar cookies COOKIES & TRAVEL Drop cookies Filled cookies CAKES Pressed cookies Moulded cookies Rolled cookies Sandwich cookies TRAVEL CAKES Traditional pound cake Dundee cake Brownies Contemporary glazed MODULE 5 BASIC BREADS & YEASTED DOUGHS BASIC BREADS Indepth understanding of flour, yeast, water, salt Steps in bread making Different techniques of dough making YEASTED DOUGHS Speciality breads Dinner rolls, crusted breads, loafs, zoph, pizza etc Gluten free/ healthy options Lean & enriched doughs MODULE 6 ARTISANAL BREADS Making your starters Pre-ferments Sourdough Rye Bread Ciabatta Focaccia Multigrain Baguette MODULE 7 BREAKFAST PASTRIES / VIENNOISERIE The process of lamination Yeasted laminated dough Puff pastry Croissants Danish pastries Doughnuts Brioche The classic Pain au chocolat MODULE 8 TARTS & PIES Sablé Creams & fillings Meringue Crumbles Tarte tatin Classic & contemporary Lemon meringue Apple pie Pecan pie MODULE 9 CHOCOLATE BASICS Understanding of chocolate Science of tempering Tempering techniques (tabling - seeding - direct warming) Garnishes Moulding MODULE 10 PETIT FOURS & MINIATURE PASTRIES Traditional éclair Fruit tart, lemon tart Macarons Madeleines Cream, fruits, chocolate based fillings Flavor & texture diversity Glazing & finishing Decorations MODULE 11 CLASSICAL CAKES & FRENCH PASTRIES St. honore Dobos Black forest Sacher Devil’s food cake Chiffon cake Opera Mille feuille Baba au rhum Religieuse Clafoutis Gâteau basque Fraiser Sponges & fillings Coating & covering Fondant / Marzipan Gum paste flowers, leaves etc Royal Icing Embossing, moulding, stencelling Air brushing Coloring, glazing techniques French Croquembouche MODULE 12 CELEBRATION CAKES/WEDDING CAKES MODULE 13 HIGH-TEA PREPARATION Scones, biscuits, shortcakes Financiers Madelines Jams/jellies/marmalades Marshmallows Individual pastries/ desserts Savouries MODULE 14 ICE CREAMS, SORBETS & FROZEN DESSERTS Ice-cream Sorbets Parfaits Composing frozen desserts Decorations & presentations MODULE 15 PLATED DESSERTS Composition & diversity Soufflé Classics Flambé à la carte Banquet style Classic fine dining Bistro style MODULE 16 ADVANCED CHOCOLATES, PRALINES & ARTISTRY Truffles Giandujas Inclusion bars Ganaches Enrobed pralines Coloured moulded pralines Chocolate showpiece MODULE 17 SUGAR CONFECTIONERY & ARTISTRY SUGAR CONFECTIONERY Praline Nougat Pâte de fruit Marshmallow Caramels Lollipops & hard candy ARTISTRY Sugar showpiece technique Pastillage MODULE 18 ADVANCE PATISSERIE & BUFFET PRESENTATION BUFFET PRESENTATION Theme representation Scheduling production Layout ADVANCE PATISSERIE Contemporary petit gâteaux Entremets Working with different flavors, textures Glazing techniques Elegant presentations Fees The fees for the 6 Months Diploma in Baking & Pastry is INR 5,25,000 (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 kits Chefs jacket 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, including a small cafe at lobby level. We may be able to provide recommendations for accomodation..