Pastry and Bakery Certification course

Program Overview

The Pastry and Bakery Certification course provides aspiring bakers and pastry chefs with comprehensive training in fundamental and contemporary techniques. Through hands-on kitchen training, participants gain expertise in various pastries, breads, and chocolate confections. The program prepares graduates for careers in the confectionery industry, including roles as pastry chefs, bakers, and chocolatiers. Classes are held on weekends for a month, starting in either February or April 2024.

Program Outline

Outline:

• Overview:
The Pastry and Bakery Certification course equips aspiring bakers and pastry chefs with the fundamental and contemporary skills essential in the industry. Participants gain an in-depth understanding of ingredients, techniques, and equipment to excel in the sweet and bread-making domain.
• Modules:
• Biscuits and Madelines
• Sables, Tarts, and Custard Fillings
• Sponges and Mousses
• Chocolate Pralines
• Donut Varieties
• Babka Loaf
• Bread Rolls and Loaves
• Brioche
• Course Schedule:
• 34 hours of practical training in the kitchen
• 2 hours of safety procedures in the kitchen
• Classes are held on Fridays and Saturdays for 4 hours per day for a month, starting in either February 2024 or April 2024.

Careers:

Graduates of the Pastry and Bakery Certification course are well-equipped to pursue careers as professional pastry chefs, bakers, chocolatiers, and other roles in the confectionery industry.