baking

Week 1 Eggs, Custards & Creams

  • Mother sauces of pastry
  • Cooked creams: brulee, pot de crème, budino and crème caramel
  • Pie and tart crust techniques
  • Fillings and mousse

Week 2 Yeast & Quick Breads

  • Short doughs & chemical leaveners
  • Wet to dry mixing techniques
  • Butter and yeasted doughs

Week 3 Cookies & Cakes

  • Sponge cake, fillings and frosting techniques
  • Choux pastries
  • Drop, refrigerated and cut-out cookies
  • Meringues and buttercreams
  • Course Exit Exam