| 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.
|
| 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.
