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: N450k
Registration fee: N30k
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 (Electives): 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
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 starter pack, and all necessary food ingredients for the duration of the course.
COURSE OUTLINE
One-Month Practical Training Program
Duration | 4 Weeks |
Class Days | Monday, Wednesday and Friday |
Course Focus: Baking fundamentals, pastry production, desserts, savoury snacks, cake decoration and professional presentation.
Week 1: Pastry Fundamentals and Cakes
Monday: Introduction to Baking and Pastry
- Introduction to baking and pastry arts.
- Basic baking terminology and principles.
- Essential ingredients, tools and equipment.
- Measurement techniques and recipe accuracy.
- Food safety, hygiene and kitchen safety.
- Introduction to pastry production and workflow.
Wednesday: Cupcake Class
- Vanilla cupcakes.
- Chocolate cupcakes.
- Red velvet cupcakes.
- Buttercream frosting.
- Basic frosting and piping techniques.
Friday: Savoury Pastry Class
- Meat pies.
- Sausage rolls.
- Scotch eggs.
Week 2: Bread, Enriched Doughs and Doughnuts
Monday: Bread Class
- Dinner rolls.
- Butter loaf.
- Banana bread.
- Sardine bread.
Wednesday: Enriched Bread and Sweet Doughs
- Hot cross buns.
- Hot dog buns.
- Cinnamon rolls.
- Chocolate babka.
Friday: Doughnut Class
- Glazed doughnuts.
- Ring doughnuts.
- Filled doughnuts.
Fillings and Toppings
- Pastry cream.
- Fruit compote.
- Chocolate sauce made with cocoa powder, icing sugar, vegetable shortening and water.
- Tempered chocolate for drizzling and coating.
Week 3: Desserts, Snacks and Cookies
Monday: Dessert Class
- Crème caramel.
- Vanilla ice cream.
- Sticky toffee pudding.
Tuesday or Wednesday: Food Service and Presentation
- Serve and present the prepared desserts with vanilla ice cream.
- Practise basic garnishing and plating techniques.
- Samosas.
- Spring rolls.
- Puff-puff with chocolate drizzle.
Friday: Cookie Class
- Red velvet cookies.
- Oatmeal cookies.
- Double chewy chocolate-chip cookies.
Week 4: Celebration Cakes, Decoration and Tarts
Monday: Celebration Cake Production
- Bake celebration cakes.
- Trim and level cakes.
- Prepare fillings.
- Layer and assemble cakes.
- Cover cakes with buttercream frosting.
- Practise piping techniques using vanilla, red velvet or chocolate cakes.
- Work with two cake flavours.
Tuesday: Dummy Cake Covering and Decoration
- Cover dummy cakes.
- Apply and smooth buttercream frosting.
- Practise basic cake decoration techniques.
- Practise piping, borders, shells, rosettes and other decorative designs.
Wednesday: Mini Tarts and Panna Cotta
- Prepare mini tart rings.
- Prepare three different tart fillings.
- Prepare panna cotta with two fillings or flavour variations.
- Practise final presentation and garnishing techniques.
Learning Outcomes
- Apply basic baking and pastry principles.
- Accurately measure and combine ingredients.
- Prepare a variety of cakes, breads, pastries, doughnuts, cookies and desserts.
- Make basic fillings, sauces, creams and compotes from scratch.
- Use buttercream and tempered chocolate for decoration.
- Assemble, cover and decorate celebration cakes.
- Practice basic piping and cake-decoration techniques.
- Plate, garnish and present desserts professionally.
- Maintain proper hygiene, food safety and kitchen organization.
Note: The Tuesday/Wednesday service and presentation class may be scheduled according to the academy timetable.
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: N450k
Registration fee: N30k
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 (Electives): 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
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 starter pack, and all necessary food ingredients for the duration of the course.
COURSE OUTLINE
One-Month Practical Training Program
Duration | 4 Weeks |
Class Days | Monday, Wednesday and Friday |
Course Focus: Baking fundamentals, pastry production, desserts, savoury snacks, cake decoration and professional presentation.
Week 1: Pastry Fundamentals and Cakes
Monday: Introduction to Baking and Pastry
- Introduction to baking and pastry arts.
- Basic baking terminology and principles.
- Essential ingredients, tools and equipment.
- Measurement techniques and recipe accuracy.
- Food safety, hygiene and kitchen safety.
- Introduction to pastry production and workflow.
Wednesday: Cupcake Class
- Vanilla cupcakes.
- Chocolate cupcakes.
- Red velvet cupcakes.
- Buttercream frosting.
- Basic frosting and piping techniques.
Friday: Savoury Pastry Class
- Meat pies.
- Sausage rolls.
- Scotch eggs.
Week 2: Bread, Enriched Doughs and Doughnuts
Monday: Bread Class
- Dinner rolls.
- Butter loaf.
- Banana bread.
- Sardine bread.
Wednesday: Enriched Bread and Sweet Doughs
- Hot cross buns.
- Hot dog buns.
- Cinnamon rolls.
- Chocolate babka.
Friday: Doughnut Class
- Glazed doughnuts.
- Ring doughnuts.
- Filled doughnuts.
Fillings and Toppings
- Pastry cream.
- Fruit compote.
- Chocolate sauce made with cocoa powder, icing sugar, vegetable shortening and water.
- Tempered chocolate for drizzling and coating.
Week 3: Desserts, Snacks and Cookies
Monday: Dessert Class
- Crème caramel.
- Vanilla ice cream.
- Sticky toffee pudding.
Tuesday or Wednesday: Food Service and Presentation
- Serve and present the prepared desserts with vanilla ice cream.
- Practise basic garnishing and plating techniques.
- Samosas.
- Spring rolls.
- Puff-puff with chocolate drizzle.
Friday: Cookie Class
- Red velvet cookies.
- Oatmeal cookies.
- Double chewy chocolate-chip cookies.
Week 4: Celebration Cakes, Decoration and Tarts
Monday: Celebration Cake Production
- Bake celebration cakes.
- Trim and level cakes.
- Prepare fillings.
- Layer and assemble cakes.
- Cover cakes with buttercream frosting.
- Practise piping techniques using vanilla, red velvet or chocolate cakes.
- Work with two cake flavours.
Tuesday: Dummy Cake Covering and Decoration
- Cover dummy cakes.
- Apply and smooth buttercream frosting.
- Practise basic cake decoration techniques.
- Practise piping, borders, shells, rosettes and other decorative designs.
Wednesday: Mini Tarts and Panna Cotta
- Prepare mini tart rings.
- Prepare three different tart fillings.
- Prepare panna cotta with two fillings or flavour variations.
- Practise final presentation and garnishing techniques.
Learning Outcomes
- Apply basic baking and pastry principles.
- Accurately measure and combine ingredients.
- Prepare a variety of cakes, breads, pastries, doughnuts, cookies and desserts.
- Make basic fillings, sauces, creams and compotes from scratch.
- Use buttercream and tempered chocolate for decoration.
- Assemble, cover and decorate celebration cakes.
- Practice basic piping and cake-decoration techniques.
- Plate, garnish and present desserts professionally.
- Maintain proper hygiene, food safety and kitchen organization.
Note: The Tuesday/Wednesday service and presentation class may be scheduled according to the academy timetable.
