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Home / Courses / Long Course / Professional Program In BAKERY & PASTRY (Level-2)
  • Lessons
    • Lesson 1: Introduction To Bakery, Yeast Dough Product – Bread
    • Lesson 2: History, Yeast Dough Product – Soft Roll
    • Lesson3: Produce Bread Dough Learning Objective, Sandwich Bread, Cinnamon Honey Loaf
    • Lesson 4: Hygiene & Sanitation, Plain Cake, Marble Cake, Chocolate Cake
    • Lesson 5: Food Hygiene, Bakery Equipment & Utensils, Pineapple Upside Down Cake, Crème Caramel
    • Lesson 6: POP UP /Sector Specific Topics, Different Types Of Brownie – Chocolate, Blondie, Cheesecake Brownie
    • Lesson 7: Hygiene Design Of Bakery Equipment, Chocolate Mousse, Brioche Bun
    • Lesson 8: Baking Ingredients & Function, Soft Roll Hands On Practice
    • Lesson 9: Performing Pre-Work, Basic Vanilla Sponge, Butter Cream & Cake Decoration
    • Lesson 10: POP UP /Sector Specific Topics, Praline Cake, Pastry Cream & Decoration
    • Lesson 11: HACCP, Puff Dough, Chicken Filling, Apple Filling
    • Lesson 12: POP UP /Sector Specific Topics, Puff Dough Product
    • Lesson 13: Problems That May Occur In Production & Solution, Doughnut Decoration
    • Lesson 14: POP UP /Sector Specific Topics, Choux Paste, Chocolate Éclair, Profiterole, Croquembouche
    • Lesson 15: Adopt Safety Precaution, Pizza Dough, Pizza Sauce, Pizza Filling, Pizza Assembling
    • Lesson 16: POP UP /Sector Specific Topics, Tarts – Shell, Lemon Tart, Fruit Tart, Chocolate Tart
    • Lesson 17: Apply OSH Practices In The Kitchen, Sweet Paste, Butter Biscuit, Nut Biscuit
    • Lesson 18: POP UP /Sector Specific Topics, Sweet Paste – Biscuits Hands On Practice
    • Lesson 19: Principles Of Purchasing, Storing And Costing, Danish Dough
    • Lesson 20: POP UP/Sector Specific Topics, Danish Dough Product
    • Lesson 21: POP UP/Sector Specific Topics, Chocolate Lava Cake, Chelsea Bun
    • Lesson 22: POP UP/Sector Specific Topics, Chocolate Sponge, Chocolate Ganache, Chocolate Drip Decoration Cake
    • Lesson 23: POP UP/Sector Specific Topics, Battenberg Cake, Marzipan
    • Lesson 24: POP UP/Sector Specific Topics, Different Types Of Baked Cheese Cake
    • Lesson 25: POP UP/Sector Specific Topics, Different Types Of No Baked Cheese Cake
    • Lesson 26: POP UP/Sector Specific Topics, Orange Cake, Carrot Cake With Decoration
    • Lesson 27: POP UP/Sector Specific Topics, Black Forest Cake, Mocha Cake With Decoration
    • Lesson 28: POP UP/Sector Specific Topics, Red Velvet Cake With Cream Cheese Frosting And Decoration
    • Lesson 29: POP UP/Sector Specific Topics, Macarons
    • Lesson 30: Review Class
    • Internship Program For 600hours (Approximately 3 Months)
    • Job Placement

Professional Program In BAKERY & PASTRY (Level-2)

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Prev Lesson 18: POP UP /Sector Specific Topics, Sweet Paste – Biscuits Hands On Practice
Next Lesson 20: POP UP/Sector Specific Topics, Danish Dough Product

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