Programmes
Floating Credit Courses
Bakery and Patisserie Fundamentals and Techniques
| Course Title: Bakery and Patisserie Fundamentals and Techniques | ||
| Course Code: T4794 | Number of Credits: 02 | Level: 03 |
|
Learning Objective/Course Outcome (s):
Pre-learning: Basic awareness of Bakery /
Patisserie products.
|
||
Course Outline
| Sr. No. | Topics | Theory Hours | Practical Hours |
|---|---|---|---|
| 1 | Introduction to Bakery & Patisserie standard operating
procedures, raw materials and food safety.
Preparation of bread rolls using various methods. |
02 | 05 |
| 2 | Preparation of Bread Sticks, assorted muffins and bar cake and subsequent equipment operations. | 01 | 07 |
| 3 | Preparation of specialty breads such as French Baguette, garlic bread, pizza base and subsequent preparation of appetizers, Italian Pizza and Sandwich. | 01 | 07 |
| 4 | Preparation of Danish pastry and assorted Cookies. | 01 | 07 |
| 5 | Preparation of gel sponge, flaky pastry (Veg. & Chicken Puffs), Pinwheel and Cinnamon Twists. | 00 | 07 |
| 6 | International Pastry products: Black forest gateaux, Caramel custard, Chocolate mousse. | 00 | 07 |
| 7 | Practical Exam | - | - |
Pedagogy:
- Theory 05 hours: Class lecture, power-point and video
- Practical 40 hours: Demonstrations and Hands-on learning
Recommended Books:
- The Baker’s Manual – 5th edition – 150 Master formulas for Baking by Joseph Amendola
- Professional Baking - 6th edition by Wayne Gisslen
- Professional Bread Baking - C.I.A by Hans Welker
Assessment/ Evaluation Methods:
- Theory – Plan of Work
- Practical – Preparation of bread, cookie and pastry.