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): To identify raw materials and their relative use. To operate professional kitchen equipment’s. To be able to write standard recipes and understand culinary maths. To prepare basic breads, cookies and pastries. Pre-learning: Basic awareness of Bakery / Patisserie products. Passion to make Bakery/ Pastry 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.

Culinary Fundamentals and Techniques

Visit SIU Website