Advanced Baking & Cake-making

C0-322
This course covers advanced techniques in pastry, baking, and dessert presentation, including plated desserts, decorated cakes, laminated doughs, custards, mousses, and garnishes, with safe and sanitary handling of equipment and supplies. Emphasis placed on the production of high quality, handcrafted desserts comparative with retail and commercial bakeries... Time will also be spent on ingredient knowledge, its purpose, and effect in each recipe.
Course Description
This course covers advanced techniques in pastry, baking, and dessert presentation, including plated desserts, decorated cakes, laminated doughs, custards, mousses, and garnishes, with safe and sanitary handling of equipment and supplies. Emphasis placed on the production of high quality, handcrafted desserts comparative with retail and commercial bakeries... Time will also be spent on ingredient knowledge, its purpose, and effect in each recipe.

Target Audience
Students who have a basic pastry background or have completed Synergy’s Certificate  Introduction to Bread, Cakes, and Pastries and want to increase knowledge, skills, and techniques will appreciate this class.

Prerequisites
Intro to Bread, Pastries, and Cake-making.
 
Course Topics
  • Identifying Ingredients
  • Laminated Doughs
  • Breakfast Pastries
  • Choux Pastry / Parfait
  • Custards / Mousses / Panna Cotta
  • Fondant / American/Italian Buttercreams Icings
  • Bread / Sweet Rolls /  Hot cross buns
  • Edible Flowers production
  • Theme Cakes Construction
  • Seasonal Desserts/ Chocolate & Bahamian Petit Fours
 

Program

Name Start Date End Date Price Register