MCG Diploma in Baking

Pastry Week – Basic

About the Training

Training Code

PS

Duration

6 Days

Timing

9:30am – 11:30am THEORY
11:45am – 4:00pm PRACTICAL
1-2pm (Flexible) LUNCH
Full Day Training Get Lunch Box
Classroom Theory Hands-on-Practice
Demonstration Certificate

IBCA certificate

CERTIFICATE on successful completion (IBCA certificate)

What you will Learn

Don’t confuse them to rich creamy cakes, these are Laminated, shortened or whipped baked dough or batters… Pastries are rich dough and batter, they are either laminated, shortened or piped to get the best results of flakiness and puff. Pastry making add to many varieties in bakery production, from both snacks and dessert making.

The program is chosen for commercial requirement as well as hobby healthy home needs.

How does it Help you

With our past experience of Student completing this program, they have been confident in Pastry product making either as self consumption or to commercially produce.

One can also choose this as a lucrative hobby and venture in business by starting a Home based bakery

Chapters Covered

  • Role of Fats
  • Definition of Lamination and methods to conduct
  • Pastry variety
  • Pastry making methods and process
  • Eggs & its role
  • Chemical leavening agents
  • Fillings for pastry
  • Shapes to make in pastries

Workshop Practice

  • Pumpkin pie
  • Quiche
  • Laminated pastry
  • English method of Puff Pastry
  • Bouchees /Vol-au-vents
  • Cream horns
  • Palmiers
  • Cheese straw
  • Apple pie
  • Bake well tart
  • Custard tart
  • Baked chocolate tart
  • Lemon meringue pie
  • Apple strudel
  • Basic cream
  • Pastry cream
  • Custard
  • Cream anglaise
  • Frangipane
  • Veg puff
  • Egg puff
  • Custard pin wheel
  • Dil pasand
  • Eccles cake
  • Cinnamon roll
  • Fruit basket
  • Fruit envelop
  • Braided Danish fruit cake
  • Cream cheese
  • Cookscombs
  • Pain au chocolate
  • Croissant
  • Custard twist
  • Chocolate eclairs
  • Paris brest
  • Cream buns

Training

Fee – INR 15,000.00

Includes Training booklet and raw-material used in class.

Products made in class is distributed proportionately to the participation.