Certificate Course in Bakery and Patisserie

Candidate having passed 10th Std from any State Board of Higher Secondary Education or its equivalent and secured not less than 50% marks in one year.

BREADS
1) Bread Rolls-Plain, Shaped, Ladhi Pao.
2) Bread Loaf-Plain, Whole Wheat.
3) Enriched and Flavoured-Soya, Multigrain, Ragi, Garlic, Garlic & Cheese, Ginger.
4) French Bread, Baquette, Foccacia, Ciabatta, Lavash, Pita
5) Harlequin Bread.
6) Bread sticks.
7) Sweet and Savoury-Stuffed.
8) Pizza
9) Toast.
OTHER YEAST PRODUCTS
1) Doughnuts-Chocolate, Stuffed
2) Chelsea Buns
3) Baba-au-rum
4) Rum Savarin

CAKES
1) Fatless – Swiss Roll, Yule Log, Black Forest, Pineapple/Peach Gateaux and Pastries.
2) Plain and Chocolate, Genoese Sponge.
3) Rich cakes – Fruit, Dundee, Date and Walnut, Madeira, Pineapple Upside-down.
4) Butter, Lemon, Mango-creaming method.
5) Cup cakes – Vanilla Buns, Mava, Orange muffins.
6) Egg less Cake.
7) Banana and walnut cake.
8) Rava-coconut cake.
9) Madelines
10) Decorated.

PASTRY
1) Short crust – Jam Tarts, Apple Pie, Lemon curd, Quiche, Glazed
fruit tarts, Welsh cheese cake, Rich walnut pie, Cheese straws, Bake well tarts.
2) Laminated pastry, Flaky and puff, Veg. Puffs, Turnovers, Bouchee shells, Vol-au-vent, Palmiers Cheese straws.
3) Danish Pastry – Croissants.
4) Choux Pastry – Chocolate Eclairs, Cream Puffs, Profiteroles.

BISCUITS
Tri – colour, Ginger, Savoury, Pista – Badam, Wine/Cats tongue..

COOKIES
Butter buttons, Melting moments, Golden goodies, Nankhatai, Swiss tarts, Cherry knobs, Peanut coconut macaroons, Chocolate cream fingers, Surti butter.

ICINGS
Butter cream, chocolate fudge, Choc Truffle, Royal, American

Frosting
Fondant –Cooked and rollout, Almond paste.

DEMONSTRATIONS
Brownies, Egg less brownies, Tiramisu, Strawberry cheesecake, Chocolate mousse, Lemon souffle, Caramel custard, Trifle, Lemon meringue pie Apple Strudel, Baklava, Tuille, Honey biscuits .

6 Months