A short course in bakery and pastry art provides a solid introduction to the basics of this culinary specialty, equipping you with practical skills to start creating delicious baked goods.
Duration: 1 month
Monday 10am – 2pm
Wednesday 10am – 2pm
Fridays 10am – 2pm
Course fees: N350k
Registration fee: N20k
Short crust (Meat pie, pot pie , sausage rolls)
Choux pastry (Churros, Eclairs, profiteroles)
Sweet dough ( Ring Doughnuts , piped doughnuts, variation of fillings and glazes)
Cinnamon rolls
Bread making: Variation of breads – dinner rolls, butter bread, banana bread, sardine bread, fruit bread
Cookie making: Soft, chewy cookies, buttery crispy cookies with different flavour profile.
Nigerian street snacks : Chin-chin, puff-puff, bonze, coated peanuts, scotch eggs, egg buns
Small chops : Samosa, spring rolls, banana mosa, corn dog, meat balls
Cake baking:
Chocolate cake, butter cake, red velvet cake, carrot cake
Cake embellishment:
Cup cake frosting
Butter cream frosting
Fondant frosting
Cake trimming and layering
3 different no fail cake fillings
Dessert making:
Crème caramel, sticky toffee pudding, crème brûlée, apple crisp, ice -cream
Dessert
plaiting
Include registration fees, starter pack, and all necessary food ingredients for the duration of the course.
1. Basic Baking Techniques:
- Learn foundational baking skills, including measuring ingredients, mixing, and baking temperatures.
2. Pastry Creation:
- Gain hands-on experience in making various pastry doughs, such as puff pastry, shortcrust, and choux pastry.
3. Cake Baking and Decoration:
- Understand the principles of cake baking and learn basic decoration techniques, including icing and piping.
4. Bread Making:
- Learn the art of bread making, covering different types of bread, fermentation processes, and shaping techniques.
5. Dessert Components:
- Explore the creation of dessert components, such as custards, creams, and fruit fillings.
6. Chocolate and Sugar Artistry:
- Introduction to working with chocolate and sugar, including tempering chocolate and creating simple sugar decorations.
7. Menu Basics:
- Understand how to create basic dessert menus, considering flavor combinations and presentation.
8. Ingredient Knowledge:
- Familiarize yourself with various baking ingredients, their functions, and substitutions.
9. Kitchen Safety and Hygiene:
- Learn essential practices for maintaining a safe and hygienic baking environment.
10. Equipment Usage:
- Gain proficiency in using common baking tools and equipment.
11. Time Management:
- Develop skills for efficient time management in a baking setting.
12. Presentation Skills:
- Explore basic principles of presenting baked goods attractively.
Baking and Pastry art program
Baking and Pastry art program
A short course in bakery and pastry art provides a solid introduction to the basics of this culinary specialty, equipping you with practical skills to start creating delicious baked goods.
Duration: 1 month
Monday 10am – 2pm
Wednesday 10am – 2pm
Fridays 10am – 2pm
Course fees: N350k
Registration fee: N20k
Short crust (Meat pie, pot pie , sausage rolls)
Choux pastry (Churros, Eclairs, profiteroles)
Sweet dough ( Ring Doughnuts , piped doughnuts, variation of fillings and glazes)
Cinnamon rolls
Bread making: Variation of breads – dinner rolls, butter bread, banana bread, sardine bread, fruit bread
Cookie making: Soft, chewy cookies, buttery crispy cookies with different flavour profile.
Nigerian street snacks : Chin-chin, puff-puff, bonze, coated peanuts, scotch eggs, egg buns
Small chops : Samosa, spring rolls, banana mosa, corn dog, meat balls
Cake baking:
Chocolate cake, butter cake, red velvet cake, carrot cake
Cake embellishment:
Cup cake frosting
Butter cream frosting
Fondant frosting
Cake trimming and layering
3 different no fail cake fillings
Dessert making:
Crème caramel, sticky toffee pudding, crème brûlée, apple crisp, ice -cream
Dessert
plaiting
Include registration fees, starter pack, and all necessary food ingredients for the duration of the course.
1. Basic Baking Techniques:
- Learn foundational baking skills, including measuring ingredients, mixing, and baking temperatures.
2. Pastry Creation:
- Gain hands-on experience in making various pastry doughs, such as puff pastry, shortcrust, and choux pastry.
3. Cake Baking and Decoration:
- Understand the principles of cake baking and learn basic decoration techniques, including icing and piping.
4. Bread Making:
- Learn the art of bread making, covering different types of bread, fermentation processes, and shaping techniques.
5. Dessert Components:
- Explore the creation of dessert components, such as custards, creams, and fruit fillings.
6. Chocolate and Sugar Artistry:
- Introduction to working with chocolate and sugar, including tempering chocolate and creating simple sugar decorations.
7. Menu Basics:
- Understand how to create basic dessert menus, considering flavor combinations and presentation.
8. Ingredient Knowledge:
- Familiarize yourself with various baking ingredients, their functions, and substitutions.
9. Kitchen Safety and Hygiene:
- Learn essential practices for maintaining a safe and hygienic baking environment.
10. Equipment Usage:
- Gain proficiency in using common baking tools and equipment.
11. Time Management:
- Develop skills for efficient time management in a baking setting.
12. Presentation Skills:
- Explore basic principles of presenting baked goods attractively.