International Master Diploma in Bakery Patisserie and Pastry Arts

International Master Diploma in Bakery Patisserie and Pastry Arts

Outline:

• Fundamentals of Baking
• Baking Science
• Foundation Ingredients
• Identification of equipment
• Basic Cuts of Vegetables
• Boulangerie and International Breads
• Different Types of Pastries
• Cakes and Gateauxs
• Muffins and Cupcakes
• Donuts
• Chocolates and toffees
• Exotic Desserts
• Basic Cake Art and Wedding Cakes
• Sugar Art and Sugar Craft
• Shape Cakes and Fondant Cakes
• Macrons and Meringues
• Different Types of Frosting
• Plating Styles and Presentation Techniques
• HACCP- Food Hygiene, Personal Hygiene and Kitchen Hygiene
• Food Science and Nutrition
• Food Festival/Theme Dinner
• Industrial Exposure Training