Center for Asian Culinary Studies
Home
Gallery
Our Courses
  • Manila
  • Davao
Our Branches
  • Manila
  • Davao
Our Company
  • Founder
  • Instructors
Center for Asian Culinary Studies
Home
Gallery
Our Courses
  • Manila
  • Davao
Our Branches
  • Manila
  • Davao
Our Company
  • Founder
  • Instructors
More
  • Home
  • Gallery
  • Our Courses
    • Manila
    • Davao
  • Our Branches
    • Manila
    • Davao
  • Our Company
    • Founder
    • Instructors
  • Home
  • Gallery
  • Our Courses
    • Manila
    • Davao
  • Our Branches
    • Manila
    • Davao
  • Our Company
    • Founder
    • Instructors

Fundamentals of Baking and Pastry Production

Discover the Two Worlds of Classical and Modern Baking

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


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 session 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

Be part of the hottest sector in the industry!!!

Learn methods and technology from the masters

Book an appointment for a free tour and our monthly packages

Copyright © 2025 Center for Asian Culinary Studies - All Rights Reserved.

  • Privacy Policy
  • Cookie Policy
  • Disclaimer

8 Tenets of CACS

PERSONAL INSTRUCTION


LEARNER-CENTERED


INTENSIVE


TECHNOLOGY AND INNOVATION


ACTUAL CONDITIONS


VALUE FOR MONEY


TRULY FILIPINO


INTERNATIONAL STANDARDS

Learn more

This website uses cookies.

We use cookies to analyze website traffic and optimize your website experience. By accepting our use of cookies, your data will be aggregated with all other user data.

Accept