Full-Time Bakery Essentials Certificate

Part-Time option also available >

The Bakery Essentials Certificate programme has been developed for those who have a passion for the baking arts. This specialized programme prepares students for a career in the baking industry by teaching the science of baking through both theoretical and practical applications. Using only the finest, natural ingredients, students will master the art of cupcakes, cookies, macarons, filled and layered cakes, mousse cakes, pies, tarts, breads and breakfast pastries, as well as alternative baking.  In only fourteen days you too could graduate fully trained, ready for a career in the baking arts!      


What You Will Study

Baking

Cakes

  • One Bowl & Creaming Method Cakes
  • Egg Foam &  Mousse Cakes
  • Petit Fours
  • Chocolate Cakes

Cookies

  • Storage and packing
  • Various types of filled and unfilled cookies
  • Preparion and baking of different types of cookie doughs

Cupcakes

  • Baking, filling and storing
  • Frosting and garnishes

Pies, Tarts & Fillings

  • Preparation of different doughs and tart fillings

Alternative Baking

  • Allergy-friendly cakes, cookies and brownies
  • Substitute and adjust recipes to avoid certain allergens
  • Replace sugar, egg and dairy with substitutes in cakes and fillings
  • Combine flour substitutes based on individual characteristics and properties

Bread & Pastries

Bread & Breakfast Pastries

  • Prepare a range of breads and pastries ( Ciabatta, baguette, whole wheat pita and cinnamon buns)

Macarons  

    • Bake macarons and rochers
    • Prepare flavourful fillings

    Choux Paste / Croquembouche

    • Pipe, fill and decorate choux paste
     

     

    Duration: 14 days
    (Full-time)
    Total Hours: 97
    Credential: Certificate


    Session Dates

    Full-time
    Monday to Friday

    9:30AM - 5:00PM Oct 6 - Oct 27, 2014

    Orientation: Oct 6


    Nov 25 - Dec 12, 2014

    Orientation: Nov 24


    Jan 27 - Feb 13, 2015

    Orientation: Jan 26

    March 21 -April 10, 2015

    Orientation: March 21