MCG Diploma in Baking

Gateaux, Torte, Pastry & Wedges

About the Training

Training Code

GTPW

Duration

6 Days

Timing

9.30am – 4.00pm THEORY
9.30am – 4.00pm PRACTICAL
1-2pm (Flexible) LUNCH
Recipe Book Apron
 Shared Finished product Certificate

Registration

Online form filling with Fee Payment prior to training

What you will Learn

This part of the bakery deals with pastry and needs a very experienced hand to do it right. The desserts in this section are very different from traditional cake-based desserts. These are shortened, baked dough baked to perfection, filled and glazed with a variety of fillings. The right baked goodies have rich flakiness and a creamy mouthfeel. They use fruit, nuts, chocolate or cream to give you the best results.

Course Content

  • Fresh Fruit Mousse Torte
Swiss Roll Sponge , Neutral Mousse , Fruits Filling , Assembling Of The Cake , Mirror Glaze , Decoration
  • Raspberry & Mango Charlotte
Sponge Cake , Sponge Finger , Custard , Bavarian Cream , Flavoured Bavarian Cream , Neutral Mousse Mix , Sugar Syrup , Assembling Of Cake , Glaze’s ,Decoration
  • Craquelin Banoffee
Choux Pastry , Craquelin Topping , Pate Sable , Cream Caramel , Chocolate Cream , Assembling Of The Tarts
  • Charlotte Royale
Sponge Cake , Swiss Roll Sponge , Fruit Filling , Neutral Mousse , Sugar Syrup , Assembling Of The Pastry , Transparent Glaze
  • Opera Cake
Dax Sheets , Chocolate , Chocolate Hazelnut Cream , Coffee Syrup , Coffee Cream , Chocolate Glaze , Assembling Of The Cake
  • Naked Red Velvet Cake
Red Velvet Cake , Cream Cheese Icing , Sugar Syrup , Assemble
  • Baked Blueberry Cheesecake
Base , Cheese Cake , Cream Cheese Icing , Decoration
  • Yogurt Entremets
Sable Paste , Mousse , Passion Chocolate Posset , Fruit Jelly , Fruit Caviar , Assemble
  • Choco-Lava (Chocolate Fondant) With Ice Cream
Chocolate Fondant , Choco Bar , Assemble
  • Frappe Torte
Chocolate Jelly , Milk Chocolate Mousse , White Chocolate Mousse , Chocolate Sponge , Cremeux , Assemble
  • Dobos Torte
Biscuit Disc , Chocolate Buttercream , Butterscotch Cream , Caramel , Assemble
  • Coconut Tropical Fruit Torte
Coconut Swiss Roll , Passion Crème Chiboust , Fruit Filling , Italian Meringue , Sugar Syrup , Assembling Of Cake
  • Strawberry Mascarpone Cheese Torte
Almond Jaconde Sponge , Dacquoise , Mascarpone Cheese Mousse , Biscuit , Strawberry Gelee , Assemble
  • Cherry Meringue Torte
Cherry Gelee , Hazelnut Cream Filling , Meringue Cake , Assemble
  • Pistachio Tart
Pate Sable , Hazelnut Filling , Chocolate Filling , Sugar Syrup , Decoration
  • German Truffle
Cake , Soaking Syrup , Italian Meringue , Ganache , Assemble
  • Tiramisu
Sponge Finger , Syrup , Filling , Assemble
  • Addons For Decoration Purpose
French Macron , Italian Macron , Pate Des Fruits , Meringue Sticks
  • Notes

Theory by Narmatha

  • Variety of Gateaux, Torte, entremets, desserts.
  • Types of crème filling and glazes.
  • Types of presentation and portioning
  • Types of Bases and texture and entremets.
  • Creative finishing if cake.
  • Types of setting agents, when, where and how to use?

Training

Fee – INR 15,000.00

Includes Apron and Recipe Booklet