This course is designed to equip you with the skills to prepare, and to bake 6 different types of basic cakes, and also understand the science behind it.
DurationWhat You Will Learn
Knowledge and skills to produce these 6 types of classic cakes.
– Battercake
– Cheesecake
– Vanilla Roll
– Red Velvet Cake
– Chiffon Cake
– Genoise Sponge
Different preparation methods to produce a cake of good standard.
Learning the correct tools, equipment, appliances, assembly and safe usage.
Kitchen safety and safe food practices.
List and describe the quality and characteristics of ingredients.
Gathering and processing of ingredients using correct ratio and proportions for cake batters.
Read recipes and use baker maths to adjust formulas.
Hands-on in the understanding and appreciation of critical components of making a good cake.
Learn elements of cake dressing, decoration, garnishing and finishing using creams, sauces and fillings.
Appropriate storage of finished cakes and giving them good shelf life.
Muffins range from lightly sweetened muffins to products that are “richer than many cakes in fat and sugar.”
The training objective of this module is to equip learners with the competencies to make basic cakes, as well as to work professionally in a pastry kitchen.
In this class, learn how to make your very own rustic care from scratch – no frosting needed! Assemble layers of fluffy pandan sponge, decadent durian filling, and scrumptious gula melaka diplomat cream.
The aim of this module is to enable learners to design, prepare and produce a range of basic cakes. They will learn to evaluate and improve the quality of the cakes.
In this class, you will learn how to prepare a 6-inch peach jelly no-bake mango cheesecake. Then, complement the masterpiece with the mini no-bake mango cheesecakes with strawberry Sakura/flower motif.
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