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Bakery 3

Bakery and Patisserie basic and intermediate training rooms are situated on the first floor of the building and the advance training rooms are situated on the third floor. All the labs are well equipped with working tables, ovens, refrigerators, planetary mixers, and all kinds of equipment used for Bakery and Pastry making. Students gain hands-on experience creating a variety of baked goods and desserts. Some classes also cover the basics of the scientific and chemical processes involved when combining ingredients and preparing desserts or other baked goods. Here are a few common concepts found in pastry and baking classes:

1) Basic techniques
2) Sanitation
3) Mixing and production
4) Design and decorating

Courses for students include instruction in many techniques and methods like baking cakes, making pastry, desserts, and preparing bread. Students learn how dairy, fruits, flour, and chocolate come into play with pastry and baking. The fundamentals of dough and basic decorating skills are covered, and this pastry and baking class also introduces students to baking equipment and baking costs. Introductory pastry and baking classes provide students with an understanding of the ingredients and methods used in creating bread, pastries, cookies, and other desserts.