The Bakery program is designed to equip students with the skills and knowledge required to excel in the art of baking and pastry creation. This hands-on course covers a wide range of techniques, from basic bread-making to advanced pastry decoration, ensuring students are prepared for careers in bakeries, hotels, restaurants, and catering services.
Duration: 1 Month
| S.no. | Module | Key Topics | Type |
|---|---|---|---|
| 1 | Bread Fundamentals | Dough chemistry, yeast handling, basic breads, equipment | Lab + Theory |
| 2 | Viennoiserie | Laminated doughs, croissants, brioche, Danish pastry | Lab |
| 3 | Pastry Foundations | Pâte à choux, shortcrust, meringues, custards | Lab |
| 4 | Artisan Techniques | Sourdough cultures, pre-ferments, decorative scoring | Lab |
| 5 | Cake & Decoration | Layering, buttercream, fondant, piping techniques | Lab |
| 6 | Bakery Operations | Scaling recipes, food costing, retail display | Theory + Lab |
| 6 | Capstone Project | Pop-up bakery event, final portfolio | Practical |
Dough chemistry, yeast handling, basic breads, equipment
Lab + TheoryLaminated doughs, croissants, brioche, Danish pastry
LabPâte à choux, shortcrust, meringues, custards
LabSourdough cultures, pre-ferments, decorative scoring
LabLayering, buttercream, fondant, piping techniques
LabScaling recipes, food costing, retail display
Theory + LabPop-up bakery event, final portfolio
PracticalSpecializations available in Artisan Bread or Pastry Arts tracks.