Fundamentals of Baking and Pastry Production

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Let this course be your introduction to the World of Baking and Pastries. This 15 - Session, hands-on course will help students learn the necessary methods, skills, and techniques for proper baking of Pastries, Cakes, Breads, and a lot more. Fundamentals of Baking and Pastry Production fulfill the NC2 Cookery Standards.
 

These sessions cover all areas of baked products: Cookies, Pies, Meringues, Cream puffs, Laminated Dough's, Pudding, Cheesecakes, Lean and Rich Breads, using the latest and specialized pieces of equipment and ovens. A session of plated desserts will also be part of this program.
 

This course will be taught by CACS Pastry Head Instructor Chef Junjun De Guzman and his faculty who have been teaching for the past 8 years. The course also includes a session in Modern Baking methods, two sessions of workshop for review, and request of other baked products.

Session 1     Hygiene and Sanitation

                     Baking Ingredients

                     Methods and Equipment

                     Brownies and Muffins

Session 2     Cookies

Session 3     Butter and Coffee Cakes

Session 4    Cream Puffs

                     Eclairs

                     Pate Brisee

                     Pate Sucree

                     Pate Sable

Session 5    Pie Tarts

Session 6    Meringues

Session 7    Sponge and Chiffon Cakes

Session 8    Yeast Breads: RICH

Session 9    Yeast Breads: LEAN

Session 10  Laminated Doughs

Session 11  Custards

                    Pudding

                    Cheesecakes

Session 12  Plated Desserts

Session 13 Modern Baking Methods

Session 14 Commercial Baking Methods

Session 15 Legacy