DIPLOMA IN INTERNATIONAL PATISSERIE AND CONFECTIONERY

16 WEEKS

Topic

Introduction

Introductory Class

Cookies

 

 

Introductory Class

Cakes

 

 

Introductory Class

Bread

 

 

Introductory Class

Shortcrust Pastry

 

Introductory Class

Choux Pastry

 

Introductory Class

Laminated Pastry

 

High Tea

Introductory Class

Hot Desserts

 

 

Cold and Frozen Desserts, Plated Desserts

Sponges and Gateaux

 

Food Hygiene and Safety at Work

Chocolate Workshop

Cake Decoration

Theory Assessment

Theory Assessment

Theory Assessment

Practical Assessment

Products

 

Equipment Identification and Raw Materials

 

Theory on Biscuits and Cookies - Techniques and Methods

8 Varieties - Drop cookies, bar cookies, molded cookies, stencil cookies, refrigerator cookies, meringue cookies

 

Theory on Cakes and Sponges - Techniques, Methods, Classification

Cupcakes - 2 Varieties, Muffins - 2 Varieties, Loaf cakes - 3 Varieties, piping techniques

 

Theory on Yeast Goods - Techniques, Classification, International Breads

18 Different varieties of International breads - Fermented, unfermented, enriched and flat breads

 

Theory on Pastry Goods - Shortcrust Pastry - Techniques, Methods, Principles of Shortcrust Pastry

3 varieties of shortcrust pastry dough, 5 different kinds of fillings. 4 Desserts tarts, 2 Savoury Pies and Garnishing

 

Theory on Pastry Goods - Choux Pastry - Techniques, Methods, Principles of Choux Pastry

3 varieties of choux products, classic French desserts with choux pastry

 

Theory on Pastry Goods - Laminated Pastry - Techniques, Methods, Principles of Lamination

7 Varieties of Puff Pastry products, 5 Yeast-based Laminated dough products, classic French desserts

 

Petit Fours, Meringues

 

Theory on Desserts - Different cooking methods, Techniques, Garnishing and Plating

10 Varieties of desserts using different cooking methods - Baking, Steaming, Poaching, Deep fat Frying, Boiling

 

 

12 Varieties of desserts using different cooking methods - Using a Bain Marie, chilling, churning, freezing , using setting agents, glazing, garnishes and plating

4 Varieties of Sponges, Torting and finishing a gateaux, 4 varieties of Gateaux, piping techniques, garnishing

 

Workplace and Personal Health and Safety Procedures

 

Tempering, 8 varieties of chocolates, 3 candies, chocolate garnish

 

Basic Fondant Cake decoration techniques

 

Cookies, Cakes and Sponges and Bread

 

Pastry

 

Overall Mock Final Papers

 

Overall Mock Practical Assessment

Fees​

Level 2 Diploma in Food Preparation and Cooking - Patisserie (International)

For Indian Nationals: Rs. 2,85,000 INR* + GST (fee includes uniform and study material)

*Fees are subjected to change. Kindly contact the office for more details.

 
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