Advanced Diploma in Bakery and Patisserie Arts
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Advanced Diploma in Bakery and Patisserie Arts
An Advanced Diploma in Bakery and Patisserie Arts is a comprehensive and specialized program that equips students with the advanced skills and knowledge required to excel in the world of baking and pastry craftsmanship. This intensive course goes beyond the basics, delving deep into the art and science of creating exquisite baked goods and desserts.
Students enrolled in this program can expect to master a wide range of techniques, including advanced pastry making, bread crafting, cake decoration, chocolate work, and sugar artistry. They will learn to create intricate and visually stunning desserts, perfect the art of delicate pastries, and master the nuances of working with various ingredients, flavors, and textures.
What You'll Learn
Unit-1: Bread Making – Indian
In our lessons, we explore a variety of Indian bread, each with its unique characteristics and regional variations. we begin with the humble yet essential chapati or roti, a staple in Indian households. Students learn to create a simple dough using whole wheat flour, water, and a pinch of salt. We emphasize the technique of rolling and cooking on a griddle or open flame, ensuring that they achieve the perfect balance of softness and a slight char.
Unit-2: Bread Making – International
In our lessons, we embark on a flavorful adventure that spans continents, introducing students to a variety of bread types and their unique ingredients, techniques, and cultural significance. from the iconic baguettes of France, known for their crispy crusts and soft, airy interiors, to the rich and savory rye breads of Scandinavia, each international bread has its own story to tell.
Unit-3: Macaroons Making
In our lessons, we explore the precise techniques, attention to detail, and creativity required to master the art of macaron making. We start with the foundation of macarons, the meringue. Students learn the importance of whipping egg whites to the right consistency, creating the sturdy yet airy structure that gives macarons their signature texture.
Unit-4: Chocolate Making
In our lessons, we delve into the intricate process of chocolate making, from bean to bar, covering key aspects such as cacao bean selection, fermentation, roasting, and tempering. Roasting cacao beans is a crucial step that brings out their chocolatey essence. We guide students in the art of roasting to achieve the desired depth of flavor.
Unit-5: Doughnuts and Burlinner Making
In our lessons, we begin by introducing students to the essential ingredients and tools needed for crafting these sweet, fluffy treats. Flour, sugar, yeast, and flavorings like vanilla or nutmeg come together to create the dough we aim not only to teach the practical skills but also to inspire a love for creating these delectable sweets.
Unit-6: Brownies Making
We guide learners through the process of creating these decadent, fudgy treats that are beloved by many. We start by introducing the fundamental ingredients and equipment required, from classic chocolatey versions to creative variations like cheesecake swirl or salted caramel. We also encourage creativity, suggesting additional ingredients like nuts, chocolate chips
Unit-7: Muffins and Cupcake Making
We introduce learners to the art of muffin and cupcake making, guiding them through a series of steps that result in delicious, we share essential techniques such as proper filling of the muffin cups or cupcake liners, controlling baking times, and testing for doneness. We also encourage creativity by suggesting various toppings, frostings, and decorative ideas
Unit-8: Travel Cakes Making
In our lessons, we start by introducing students to the essential ingredients, which typically include flour, sugar, butter, eggs, baking powder, salt, and flavorings like vanilla extract. We also provide tips on storage, packaging, and how to keep the travel cake fresh and flavorful throughout the journey.
Unit-9: Swiss Roll Making
We guide learners through the process of creating these decadent, fudgy treats that are beloved by many. We start by introducing the fundamental ingredients and equipment required, from classic chocolatey versions to creative variations like cheesecake swirl or salted caramel. We also encourage creativity, suggesting additional ingredients like nuts, chocolate chips
Unit-10: Cookies Making
we introduce learners to the art and science of cookie making, guiding them through a series of steps that result in delicious, mouthwatering treats. We begin by familiarizing our students with the core ingredients and equipment, emphasizing the importance of precise measurements and proper mixing techniques.
Unit-11: Cheese Cake Making
In our lessons, we guide students through the meticulous process of creating a perfect cheesecake, from selecting the finest ingredients to mastering the art of baking and presentation. he journey begins with the crust, where students learn to create a buttery, crumbly foundation using ingredients like graham crackers or cookies. we aim not only to teach practical skills but also to inspire creativity and a passion for dessert crafting.
Unit-12: Cakes With Icing & Decoration
In our lessons, we start by introducing students to the fundamental ingredients and tools required for cake preparation. We explore the key components of cake recipes, from the choice of flour and sugar to the selection of flavorings like vanilla extract or cocoa powder.
Unit-13: Pies, Tarts and Quiches Making
In our lessons, we start by introducing students to the foundational components: the crust and the filling. We delve into the art of pastry-making, emphasizing the importance of achieving a tender, flaky, and buttery crust. our goal is not only to impart the practical skills needed to create pies, tarts, and quiches but also to ignite a passion for the culinary arts.
Unit-14: Pastries Making
In our lessons, we start by introducing students to the fundamental building blocks of pastry: the dough, the fillings, and the finesse of presentation. We emphasize the importance of precision in measurements, the art of proper mixing, and the techniques that yield the perfect dough texture. Our students gain a deep understanding of the science behind pastry baking, ensuring their creations emerge from the oven in all their golden, fragrant glory.
Unit-15: Fondants Cakes Making
In our lessons, we guide students through the step-by-step process of making fondant cakes, emphasizing the importance of precision, creativity, and attention to detail. Students learn how to prepare and bake the cake layers to perfection, ensuring they are level and ready for the fondant. we aim to foster not only the technical skills but also the creativity and artistry that go into crafting these edible works of art.
Unit-16: Puffs, Palmiers & Rolls Making
In our lessons, we begin by introducing students to the essential components of pastry-making: the dough, the fillings or flavorings, and the art of shaping and baking. We teach students to shape their creations into enticing forms, from elegantly twisted rolls to precisely folded palmiers. The artistry of crafting pastries that are as visually appealing as they are scrumptious is a key focus.
Unit-17: Pizza Making
In our lessons, we embark on a journey through the key components of pizza-making: the dough, the sauce, the toppings, and the art of baking. We begin by introducing students to the heart of any great pizza—the dough. We delve into the art of crafting the perfect pizza crust, emphasizing the importance of flour selection, yeast activation, kneading techniques, and achieving the desired texture and thickness.
Have Any Question?
Our dedicated team of educators and staff are here to support you in your educational journey. Whatever your questions may be, don’t hesitate to reach out to us. How can we assist you today?
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- abca.panchkula@gmail.com