Certification

Professional Diploma in Patisserie & Practice (Taiwan)

Course Schedule

Duration: 10 months
(4 months of theory and practical + 6 months internship) (industrial training & study case at Taiwan)
Time: 9.00am – 5.00pm (theory and practical)
Lessons: Monday to Friday

Practical Training

After in-class training, students move off-site to participate in a 6 months internship. There you’ll put your skills to the test and continue the educational process in a pastry house, hotel or catering kitchen or other culinary enterprise.

COURSE CONTENT


  • Food Hygiene, Health & Safety at work
  • Operate and monitor bakery machine
  • Underpinning knowledge
  • Theory function of ingredients
  • Barista Training in Taiwan (Artisan Coffee, Other Fruity Drink Making
  • Processing concepts and techniques
  • Mixing procedures and techniques
  • Practical baking skills and techniques
  • Bakery calculations, costing and budget
  • Finish batch bakery products
  • Learn to weigh, measures formulas
  • Evaluate quality of bakery product
  • Knowledge and function of major ingredients such as flour, sugar, eggs
  • Piping, finishing and decorating skills
  • Baking philosophy and professional ethics
  • Learn trouble-shooting techniques
  • Cake making, bread making, decoration, pastry, Danish, pie and dessert

Hand-on making variety of versatile healthy breads (Bread making) Introduction to artisan baking philosophy and professional ethics Baking – Fundamental Steps in Baking Process.

  • Artisan bread
  • Lean bread
  • Sweet buns
  • Foccasia Bread
  • Crisp Rye
  • Quick bread
  • Sourdough bread
  • Multigrain bread
  • Honey wheat bread
  • Olive bread
  • Paste bread
  • Petite bread

The fundamental principles in baking good cakes (Cake making) Understand the different types of flour and other ingredients used in baking cakes and how that affects the texture and taste.

Different Type of mixing methods:

  • Creaming cake
  • Sponge cake
  • Chiffon cake
  • Cheese cake
  • Mousse cake
  • Tiramisu
  • Butter cake
  • Continental cake
  • Chocolate ganache cake
  • Swiss roll
  • Ice cream cake
  • Fruit plan
  • Low fat prune cake
  • Passion fruit cake
  • Muffin Cup cake
  • Vegetarian cake
  • Brownies
  • Steam cake
  • Pound cake
  • Specialty cake

Cake Decoration:

  • Arrangement of fruits and chocolate on cakes, marzipan work
  • Techniques of piping, glazing
  • Ginger bread
  • Practical chocolate work (eg. chocolate artwork for production and chocolate cigarettes) and sugar paste (eg. Wedding cake and 3D).
  • How to decorate birthday cakes and cakes for special occasions.
  • Learn the correct techniques in the preparation of mousses and ganache.

Advanced cake decorative and dessert techniques:

  • Choux Pastry
  • Cold dessert
  • Hot dessert
  • Pudding
  • Custards
  • Souffles
  • Mousses
  • Local pastry
  • Cookies
  • Tuiles
  • Lady fingers
  • Nougat (Assorted Dessert)
  • Puff pastries – Quick puff pastries
  • Pies
  • Tarts
  • Taiwan style pastries
  • Master cookie recipe and variations, Nut, chocolate and fruit cookies.

Student will be going on a 2-week study tour to Taiwan and a practical field training of 6 months.

Important Note:
Airfare not included.

BROCHURE


COURSE TIMETABLE