The course is designed to equip participants with pastry skills on producing gateaux and entremet. It covers various kinds of baked cakes and chilled cakes. The program covers the practical handling of pastry production along with the Costing & Operation Management on how to startup and to manage a pastry shop. This 6 week weekend class is suitable for bread enthusiasts or participants who wish to start up a business in the food and beverage industry.
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| No | Topic | Topic Description |
|---|---|---|
| 1 | Fundamentals of Cakes |
This topic starts with the fundamental of producing cakes and the science behind ingredient functions & techniques along with basic cakes |
| 2 | Classical Cakes |
This topic teaches the participants about classical cakes from European countries such as Black Forest Cake, Carrot Cake, Opera cake, etc |
| 3 | Cheesecakes |
This topic teaches the participants about the different types of cheesecake ranging from baked to chilled |
| 4 | Mousse Cakes |
This topic teaches the participants about the different types of mousse variation along with classical mousse cake |
| 5 | Entremets |
This topic teaches the participants on 'entremet' cakes that consist of multiple layers composition within a cake that compliments each other along with decorative glazings for eye appealing cakes |
| 6 | Asian Cakes |
This topic teaches a range of traditional cakes to modern inspired Asian flavours that are famous in Asia such as Japanese Cotton Cheesecake, Chiffon Cake, Steam cake, Ondeh Ondeh Cake, etc |
