Professional Bakery and Pastry Arts - Enderun Extension
https://www.enderunextension.com/program/professional-bakery-and-pastry-arts
 

Professional Bakery and Pastry Arts

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Professional Bakery and Pastry Arts

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Bakery: Modules

Week 1 - Basic Soft Dough Breads
  • Week 1 – Basic Soft Dough Breads
Week 2 - International Breads
  • Pita, Pizza, Bretzel, Ensaymadas, and Focaccia
Week 3 - Sweet or Savory Merienda
  • Muffins, Quiche Lorraine, Savory Puffs, and Doughnuts
Week 4 - Viennoiserie
  • Croissants, Bi-color Croissants, Pain au Chocolat, and Pains au raisins
Week 5 - Advanced Bread Doughs and Fermentations
  • Different kinds of Natural Starters, Whole Wheat Bread with Liquid Starter
Week 6 - Advanced Bread Doughs and Fermentations
  • Pain de tradition Française, Perfementation, and Autolysis
Week 7 - Advanced Bread Doughs and Fermentations
  • Pain de Campagne, Pre-fermentation, and Delayed Proofing
Week 8 - “Mixed” Week and Exam
  • Gluten-Free Breads, and Beignets

Pastry: Modules

Week 1 and Week 2 – Basic doughs
  • Basic Tarts (Lemon tart, Bourdaloue tart, Fruits tart, Tatin tart..)
  • Advance Tarts (Coffee/Lemongrass tart, Mont Blanc Tart, Mango Tart …)
Week 3 and Week 4 – Pâte à choux
  • Basic pate a choux (Choux Vanille, Paris Brest, Swans, Salambos …)
  • Advanced Pâte à Choux (Almond / Cherry Religieuses, Strawberry / Orange Blossom Saint Honoré ….)
Week 5 and Week 6 – Puff Pastry Dough
  • Basic Puff Pastry Dough ( Jalousie, Traditional Millefeuille, Bichon …)
  • Advanced Puff Pastry Dough ( Exotic Millefeuille, Rhubarb/ Strawberry Alllumettes …)
Week 7 – Pâtes Levées
  • Brioche ( Navettes, Chocolate Fondant Brioche, Bugnes …)
  • Donuts, Waffles, French Toast, Pancakes, Bostock …
Week 8 and 9 – Traditional Entremets
  • Opéra, Charlotte aux Poires, Moka, Black Forest, Sacher …
Week 10 – Advanced Mixed Week

A week where we mix all the previous competencies to create an advanced and superior recipes

  • Apple and Back Currant Galette by Christophe Felder
  • Peanut / Caramel / Pineapple Paris Brest
  • Peanut / Caramel / Pineapple Paris Brest
  • Chesnut / Mandarin Choux …
Week 11 and Week 12 - Travel Tea Time Cakes
  • Basics Cookies ( Chocolate Chips Cookies, Amarettis, Rochers Coco, Almond Tuiles ….)
  • Advanced and Superior Cookies ( Macarons: different flavors, Damiers, Hazelnuts Apricot Cake …)
Week 13 and Week 14 – Entremets

More than 10 different kinds of Entremet, Biscuits, Inserts, Filling, and Flavors.

  • Le temps des Cerises by Bruno Moncoudioul
  • Bromélia
  • Calisson
Week 15 – Bakery and Viennoiserie
  • Breads : Pain Courant, Pain aux Ingredients, Pain de Meteil …
  • Vienoisserie : Croissant, Pain aux Chocolat, Pain de Mie …
Week 16 – Themed Cakes
  • Christmas Log (Traditional and Modern)
  • New Year Eve Cake
Week 17 and Week 18 – Plated Desserts
  • Basic Plated Dessert (Ile Flottante, Fruits Gratin, Lava Cake …)
  • Advanced Plated Dessert (Mojito Verrine, 66% Chocolate Soufflé, Chanel Square …)
Week 19 – Chocolates and Confectionery
  • Chocolate (Chocolate Egg, Praliné, Chocolate Bonbons)
  • Confectionery (Differents kinds of Caramel)
Week 20 – Exam and Desserts Buffet
  • 2 days of Final Exam
  • 3 days of Buffet Preparation

Bakery (2 months)

Week 1 – Basic Soft Dough Breads
  • Different kinds of Brioche, Sandwich Breads, Buns
Week 2 – International Breads
  • Pita, Pizza, Bretzel, Ensaymadas, Focaccia
Week 3 – Sweet or Savory Merienda
  • Muffins, Quiche Lorraine, Savory Puffs, Donuts
Week 4 – Viennoiserie
  • Croissants, Bi-color Croissants, Pain au Chocolat, Pains au raisins
Week 5 – Advanced Bread Doughs and Fermentations
  • Different kinds of Natural Starters, Whole Wheat Bread with Liquid Starter
Week 6 – Advanced Bread Doughs and Fermentations
  • Pain de tradition Française, Perfementation, Autolysis
Week 7 – Advanced Bread Doughs and Fermentations
  • Pain de Campagne, Pre-fermentation, Delayed Proofing
SectionWeek 8 – “Mixed” Week and Exam
  • Gluten-Free Breads, Beignets

Kitchen Management

I. Organization of a Kitchen
  1. Organization of Premises
  2. Production Organization & Management
  3. Recipes & Menu
II. Managing a Kitchen
  1. Kitchen Budget
  2. Purchase & Supply
  3. Restricting Costs
  4. Human Resource Management
III. Kitchen Management Personnel
  1. Kitchen Management Principles
  2. Managing a Kitchen
  3. Kitchen Staff

Details

Start:
December 19, 2020 | 8:00 am
End:
December 20, 2020 | 11:59 pm
Venue
Online Course
or
Program Fee:
PhP470,250

Venue

Online Course

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Class Details

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