Baking Diploma Course

The pastry arts program includes an in-depth module on cake engineering which covers a wide range of cake varieties and designs. The module not only focuses on traditional cakes but also explores modern techniques and trends in cake decoration.

Students will learn how to make Fondant Cakes with intricate sugar flowers and decorations, as well as different types of icing cakes such as butter cream, royal icing, and fondant. The module will also teach the art of creating stunning wedding cakes that are both beautiful and delicious.

In addition, students will explore the latest trends in cake design, including Mirror Glaze Cakes, Modern French Gateaux, Whimsical Cakes, Theme Cakes, Tinted Glass Cakes, and Ganache Cakes. The program is designed to give students a strong foundation in cake engineering and design, preparing them to create amazing cakes that will delight and impress their clients.

Modern French Pastries and Entremets is a module of the culinary arts that focuses on the intricate techniques and methods of creating contemporary French pastries. This module emphasizes the importance of precision, aesthetics, and innovation in creating mouth-watering pastries that are not only delicious but also visually appealing.

In this module, students will learn the techniques used in creating entremets, which are layered cakes or desserts that are typically made up of a combination of sponge cake, mousse, and other complementary components. They will learn how to create different textures, flavors, and colors in entremets, as well as how to construct and present them in an appealing manner.

Additionally, this module will cover the techniques used in creating various modern French pastries, including macarons, eclairs, choux pastry, and tartlets. Students will learn how to make different types of fillings, creams, and toppings to enhance the flavors and textures of these pastries. The module will also cover the use of modern tools and equipment in creating these pastries, such as silicone molds, airbrushes, and pastry bags.

Furthermore, this module will cover the use of innovative ingredients, such as exotic fruits, edible flowers, and specialty chocolates, to add depth and complexity to these pastries. The use of these ingredients will allow students to create unique and contemporary flavor combinations that are sure to impress even the most discerning palates.

Overall, the Modern French Pastries and Entremets module is designed to provide students with the knowledge and skills necessary to create visually stunning and delectable French pastries that are both classic and contemporary. Students who complete this module will be well-equipped to create stunning desserts for any occasion and will have a deep understanding of the art and science of pastry making.

The Chocolate and Pastry Arts module focuses on the art and science of creating delicious and visually stunning desserts. This module is a blend of theory and practical training, where students will learn the fundamentals of working with chocolates, from tempering to molding and creating intricate designs.

The first part of the module is dedicated to chocolate-making, where students will learn about the different types of chocolates, melting and tempering techniques, and creating various types of chocolate products like truffles, bonbons, and bars. They will also get to explore different flavor combinations and learn how to create visually appealing designs with chocolate.

The second part of the module focuses on pastry arts, where students will learn how to create delicate and intricate pastries like Mille-feuille, Napoleons, and tarts. They will also learn how to make different types of creams, custards, and fillings to create a variety of desserts. The module will cover the fundamentals of pastry dough making and shaping, as well as decorative techniques such as piping and sugar work.

Overall, this module is designed to give students a comprehensive understanding of the art and science of creating chocolate and pastry products. They will learn the skills and techniques required to create visually stunning and delicious desserts that are sure to impress any audience.

Cookies and tea cakes are a type of sweet baked good that are typically served alongside tea or coffee. These treats can come in a variety of flavors, shapes, and textures, from soft and chewy to crisp and crunchy.

In a course or module focused on cookies and tea cakes, students would learn the fundamental techniques for creating these delicious treats. This could include everything from mixing dough and shaping cookies to decorating with frosting and other toppings.

Some popular types of cookies that might be covered in this module include chocolate chip, oatmeal raisin, peanut butter, and sugar cookies. Tea cakes, on the other hand, could include pound cakes, fruitcakes, and other types of small cakes that are traditionally served with tea.

In addition to the basic techniques for making cookies and tea cakes, students may also learn about the science of baking, including how ingredients interact and how to troubleshoot common problems like overbrowning or under baking.

Overall, a module focused on cookies and tea cakes would be a great choice for anyone who loves baking and wants to learn how to create these classic treats with confidence and skill.

Exotic desserts are an essential component of a chef's repertoire, and mastering them requires extensive training and skill. The Exotic Desserts module is designed to provide students with the knowledge and expertise needed to create these decadent and delightful desserts.

One of the desserts covered in this module is the Baked Alaska. This dessert is a showstopper, consisting of layers of sponge cake, ice cream, and meringue. The cake is covered with a layer of ice cream, and then the entire dessert is coated in meringue before being baked. The result is a delicious combination of warm, fluffy meringue and cold, creamy ice cream.

Another dessert covered in this module is Tiramisu. This classic Italian dessert is made by layering ladyfingers soaked in espresso and liqueur with a mascarpone cream filling. The dessert is typically dusted with cocoa powder and served chilled, making it a perfect dessert for a hot summer day.

In addition to Baked Alaska and Tiramisu, students in this module will learn how to make a variety of other exotic desserts. These may include Panna Cotta, a creamy Italian dessert made with sweetened cream and gelatin; Crème Brûlée, a French dessert consisting of a rich custard topped with a layer of caramelized sugar; and Cheesecake, a rich and creamy dessert made with cream cheese, eggs, and sugar.

Throughout the module, students will learn important techniques such as how to temper chocolate, how to make delicate meringues, and how to create beautiful garnishes to elevate their desserts to the next level. By the end of the module, students will have the skills and confidence needed to create exquisite and delicious exotic desserts that are sure to impress even the most discerning diners.

The art of pulled sugar involves heating sugar to a precise temperature, allowing it to cool slightly, and then manipulating it to create intricate designs and shapes. The Basic Pulled Sugar Art module focuses on teaching the foundational techniques for creating beautiful and delicate sugar decorative.

During the module, students will learn how to prepare the sugar and bring it to the correct temperature. They will also learn how to color the sugar using food coloring and how to add flavorings such as peppermint or lemon extract.

Once the sugar is prepared, students will learn how to work with it using specialized tools such as sugar scissors and tweezers. They will learn how to pull and twist the sugar to create intricate flowers, leaves, and other designs that can be used to adorn cakes or other desserts.

By the end of the Basic Pulled Sugar Art module, students will have gained a foundational understanding of the art of pulled sugar and will be able to create beautiful and intricate sugar decorative to adorn their desserts.

The Ice Cream module is designed to provide students with comprehensive training in the art of making ice cream. The course covers a wide range of topics related to the production of ice cream, including the history of ice cream, ingredients, flavorings, and production techniques.

During the practical sessions, students will learn how to make various types of ice cream, such as sorbet, gelato, and classic American ice cream. They will also learn how to use different types of machines and equipment used in the ice cream making process.

The course will cover the science of ice cream making, including the role of emulsifiers, stabilizers, and overrun in the production process. Students will also learn about the importance of proper temperature control and storage to maintain the quality of the ice cream.

In addition to practical training, the course also includes lectures on the business of ice cream making, including topics such as market trends, cost control, and pricing strategies. By the end of the course, students will have gained a comprehensive understanding of the ice cream making process, and will have the skills to produce high-quality ice cream in a professional setting.

The Candies and Toffee module is a comprehensive course that delves into the techniques and principles behind the art of making delicious and visually appealing candies and toffees. This module covers various methods of candy making such as pulling, casting, and molding.

Students will learn about the ingredients, equipment, and processes involved in making different types of candies and toffees. The course includes hands-on practical sessions that enable students to learn and master the skills needed to create mouth-watering treats.

Some of the candies that will be taught in this module include jujubes, marshmallows, lollipops, and hard candies. Students will learn how to create various shapes and colors, and how to add flavors to their creations.

The module will also cover the art of tempering chocolate, which is an essential skill for making chocolate-covered candies and truffles. The course will provide students with an in-depth understanding of the science behind candy making, including the chemistry of sugar and how it affects the texture and taste of the finished product.

By the end of this module, students will have the skills and knowledge necessary to create a wide range of candies and toffees that are sure to impress family and friends. They will also have gained the confidence to experiment with new flavors and techniques, and to create their own unique confectionery creations.

Bakery and patisserie entrepreneurship is a specialized module that focuses on the development and management of bakery and pastry businesses. This module is designed to provide entrepreneurs with the knowledge and skills needed to start and run a successful bakery and patisserie business.

The module covers a range of topics, including:

• Understanding the bakery and patisserie industry: This topic covers the history of the industry, market analysis, industry trends, and the different types of bakery and patisserie businesses.
• Business planning: This topic covers the development of a business plan, which includes a market analysis, a financial plan, and a marketing plan.
• Product development: This topic covers the development of bakery and patisserie products, including the creation of recipes, product testing, and the selection of ingredients.
• Operations management: This topic covers the management of day-to-day operations, including inventory management, purchasing, production, and distribution.
• Marketing and branding: This topic covers the development of a marketing strategy, including brand positioning, target audience, and promotional tactics.
• Financial management: This topic covers the management of financial resources, including budgeting, forecasting, and accounting.
• Legal and regulatory compliance: This topic covers the legal and regulatory requirements for starting and running a bakery and patisserie business, including food safety regulations and employment laws.

In addition to these topics, the module may also cover the following:
• Equipment selection and maintenance
• Staff training and management
• Customer service
• Sustainable business practices
• E-commerce and online sales

Overall, the bakery and patisserie entrepreneurship module is designed to provide entrepreneurs with the knowledge and skills needed to start and run a successful bakery and patisserie business. By completing this module, entrepreneurs will be able to develop a strong business plan, create high-quality bakery and patisserie products, effectively manage operations and finances, and build a strong brand that resonates with customers.

Business communication is an essential module for anyone looking to work in a business setting or run their own business. Effective communication is critical for success in any workplace, and this module focuses on developing the necessary skills to communicate effectively in the business world.

The module covers a range of topics, including:

• Communication theory: This topic covers the fundamentals of communication, including the communication process, communication models, and the barriers to effective communication.
• Business writing: This topic covers the principles of effective business writing, including style, tone, and format. Students will learn how to write emails, memos, letters, reports, and other business documents.
• Verbal communication: This topic covers the different types of verbal communication, including meetings, presentations, and interviews. Students will learn how to prepare for these situations and how to deliver clear and concise messages.
• Nonverbal communication: This topic covers the importance of nonverbal communication, including body language, facial expressions, and tone of voice. Students will learn how to read and interpret nonverbal cues and how to use them to enhance their communication skills.
• Communication technology: This topic covers the use of technology in communication, including email, instant messaging, video conferencing, and social media. Students will learn how to use these tools effectively and appropriately in a business setting.
• Communication in a global context: This topic covers the challenges and opportunities of communicating in a global business environment. Students will learn how to adapt their communication style to different cultures and how to avoid cultural misunderstandings.

In addition to these topics, the module may also cover the following:

• Listening skills
• Conflict resolution
• Ethical communication
• Crisis communication
• Negotiation skills

Overall, the business communication module is designed to provide students with the skills and knowledge needed to communicate effectively in a business setting. By completing this module, students will be able to write clear and concise business documents, deliver effective presentations, use technology to communicate with colleagues and clients, and navigate communication challenges in a global business environment.