CERTIFICATE COURSE IN BAKERY & PATTESSIERIE

 

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Overview Of The Program

Certificate Course in Bakery & Pattessierie is a six month Practical Oriented Course

Eligibility

Candidate having passed 10th Std from any State Board of Higher Secondary Education or its equivalent and secured not less than 50% marks in one year.

Duration Of Course

6 Months

Calendar Year

2016-17

List Of Documents

1. Marksheet- Marksheet of 10th with 3-xerox Copies

Yearly Syllabus

COURSE OBJECTIVE :

At the end of the course, the candidates will be trained in the basic culinary skills which will enable them to work in small hotels, stand alone restaurants, guests houses, etc. The course will also enable them to be self-employed.

 COURSE CONTENT:

  1. BREADS

1) Bread Rolls-Plain, Shaped, Ladhi Pao.

2) Bread Loaf-Plain, Whole Wheat.

3) Enriched and Flavoured-Soya, Multigrain, Ragi, Garlic, Garlic &

Cheese, Ginger.

4) French Bread, Baquette, Foccacia, Ciabatta, Lavash, Pita

5) Harlequin Bread.

6) Bread sticks.

7) Sweet and Savoury-Stuffed.

8) Pizza

9) Toast.

  1. OTHER YEAST PRODUCTS

1) Doughnuts-Chocolate, Stuffed.

2) Chelsea Buns.

3) Baba-au-rum.

4) Rum Savarin.

III. CAKES

1) Fatless – Swiss Roll, Yule Log, Black Forest, Pineapple/Peach Gateaux and Pastries.

2) Plain and Chocolate, Genoese Sponge.

3) Rich cakes – Fruit, Dundee, Date and Walnut, Madeira, Pineapple Upside-down.

4) Butter, Lemon, Mango-creaming method.

5) Cup cakes – Vanilla Buns, Mava, Orange muffins.

6) Egg less Cake.

7) Banana and walnut cake.

8) Rava-coconut cake.

9) Madelines

10) Decorated.

  1. PASTRY

1) Short crust – Jam Tarts, Apple Pie, Lemon curd, Quiche, Glazed

fruit tarts, Welsh cheese cake, Rich walnut pie, Cheese straws,

Bake well tarts.

2) Laminated pastry, Flaky and puff, Veg. Puffs, Turnovers, Bouchee

shells, Vol-au-vent, Palmiers Cheese straws.

3) Danish Pastry – Croissants.

4) Choux Pastry – Chocolate Eclairs, Cream Puffs, Profiteroles.

V BISCUITS

Tri – colour, Ginger, Savoury, Pista – Badam, Wine/Cats tongue..

  1. COOKIES

Butter buttons, Melting moments, Golden goodies, Nankhatai, Swiss tarts,

Cherry knobs, Peanut coconut macaroons, Chocolate cream fingers, Surti butter.

VII. ICINGS

Butter cream, chocolate fudge, Choc Truffle, Royal, American

Frosting

Fondant –Cooked and rollout, Almond paste.

DEMONSTRATIONS

Brownies, Egg less brownies, Tiramisu, Strawberry cheesecake,

Chocolate mousse,

Lemon souffle, Caramel custard, Trifle, Lemon meringue pie Apple Strudel,

Baklava, Tuille, Honey biscuits .

Grading System

Marking System

Course Fee

Rs.50,000

Total Fees

Rs.50,000