MODERN FRENCH PASTRY IN COOK AND BAKE ACADEMY

Date

Jul 16 2020 - May 15 2021
Ongoing...

Time

8:00 am - 6:00 pm

Cost

Rs 2, 88, 000/-

Admissions Open Advanced Diploma in Patisserie & Confectionery

Cook and Bake Academy has created a program based on the City & Guilds International Catering and Hospitality Curriculum. The main emphasis of the course is to provide the student with extensive culinary arts, bakery & patisserie practical training & educational modules that would help the student to train and prepare for a job in the hospitality industry.

Classes will start from 16 July 2020 and Classes will be held in Cook and Bake Academy, Paschim Vihar, New Delhi, India

What will I study in this course?

The principles of food safety supervision for catering

Importance of food safety management procedures

Responsibilities of employers and employees in respect of food safety legislation and procedures for compliance

Importance & methods of temperature control

Procedures for cleaning, disinfection and waste disposal

Requirements related to design

Importance & methods for pest control

Supervisory skills in the hospitality industry legislations

Requirements of health & safety legislation in a professional kitchen

Responsibilities of supervisors, the purpose of recording and reporting procedures in health & safety

Different methods of training like demonstrations & mentoring

Methods & procedures for controlling food safety

Produce dough and batter products like artisanal breads, speciality doughs, fermented doughs, savarins, blinis

Decorating Techniques – piping, shaping & moulding

Produce petits fours including glaze, fondant dips, chocolate carolines

Produce paste products using traditional, classical and modern skills & techniques

Paste products like puff, choux, sable, strudel, filo & Linzer

Produce hot desserts like soufflés, cabinet pudding, charlottes, crepes

Produce frozen desserts like sorbets, parfaits, biscuit glaces

Produce biscuits, cake and sponges like tuiles, japonnaise, financiers

Produce display pieces and decorative items like cooked sugar/isomalt, nougatine

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