Start-Up Business Series: A Guide To Opening Your Home Bakery - Enderun Extension
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Start-Up Business Series: A Guide To Opening Your Home Bakery

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Start-Up Business Series: A Guide To Opening Your Home Bakery

Course Content

The Guide to Opening your Own Home Bakery is the first from the Start-up Business Series of Enderun Extension. It provides a holistic approach to jumpstart the entrepreneurial journey of aspiring home bakers. This is ideal for home bakers who have already been selling their products but would want to expand their repertoire.

Aside from teaching the skills and recipes for top-selling baked products, the course aims to tackle basic food costing and kitchen management, branding, and digital marketing. It will serve as a venue where business and product consultation sessions will transpire with the distinguished chefs of Ecole Ducasse Manila as well as the entrepreneurship team of Enderun Colleges. This program feature is a very unique and valuable component of the Start-up Business Series.

Enderun Extension is going to employ a hybrid teaching methodology wherein 50% will be online and 50% will be face to face.

Instructors

Chef-Laetitia-Moreau

Chef Laetitia Moreau, Executive Pastry Chef at Ecole Ducasse Manila Campus

Laetitia Moreau began her culinary career at Les Compagnon de Devoir et du Tour de France. After her initial training, she found herself falling in love with pastry arts, which inspired her to move to Paris to work for La Grande Epicerie de Paris. It was the first move of many. Since then, she has worked in several cities including Lyon, Atlanta and New York.

An opportunity to teach called her back to Les Compagnon du Devoir et du Tour de France, which led to another position at Ecole Nationale Superieure de la Pâtisserie (ENSP), an Alain Ducasse School, where she had–before teaching– worked as assistant to the World Champion of Pastry. Being a part of the Ducasse family of chefs, Laetitia now finds herself in Manila, Philippines as part of Enderun Colleges.

chef-suzzette-montinola

Chef Suzette Montinola Senior Culinary Instructor a Ecole Ducasse Manila Campus

A Communication Arts major from the Ateneo de Manila University, Chef Montinola then earned her Diploma in Hotel and Restaurant Management from Switzerland’s Ecole Les Roches in 1993. She channeled her energies into the hospitality industry, handling food and beverage departments of prominent Manila hotels such as the Mandarin Oriental and the Hotel InterContinental. Since 1999, she has set up and managed her own restaurant in Old Manila, La Cocina de Tita Moning. From 2004 to 2005, she earned her culinary credentials at the Center for Asian Culinary Studies in Manila and the Culinary Institute of America in New York. Chef Montinola also served as a freelance writer for publications such as Mega magazine, Food magazine, and Get Asia Philippines, contributing articles on food, restaurants, recipes, and cooking techniques.

Collin

Colin Christie, Director for Digital Transformation at Enderun Colleges

Colin Christie is a serial entrepreneur, global connector, educator, and a frequent speaker on digital topics. He is the Director of Digital Transformation at Enderun Colleges.
He is co-founder and President of the Board of Trustees of the Analytics Association of the Philippines. He also serves as the Executive Director of Global Chamber® Manila, a thriving and collaborating community of CEO’s, executives, and professionals growing business around the world. Colin has been the founder/CEO of several tech-based ventures in the Philippines and the USA. He served as CEO of a publicly-listed company in the USA, and as CEO of an early pioneer in the Philippines BPO industry. Colin began his career in the technology industry in California’s Silicon Valley. He earned his Bachelor of Science degree in Chemical Engineering from the University of California Berkeley.

Programs/Modules

Hands-on Pastry Classes

Topics

Week 1

  • Banana Bread
  • 3 Kinds of Cookies
  • 3 Kinds of Cupcakes
  • Chocolate Donuts
  • Carrot Cakes

Week 2

  • Cinnamon Roll
  • Pandesal
  • Basque Burnt Cheesecake
  • 4 Kinds of Macarons

Week 3

  • Sourdough Pizza
  • Madeleine
  • Brownies
  • Apple turnover
  • 2 Kinds of Beignets

Learning Objectives

  • Distinguish the fundamentals of different baking products (e.g. dough, quick breads, and cookies) commonly sold in a home-based pastry or bakery
  • Obtain a foundational patisserie background
  • Acquire knowledge of the different basic breads, doughs, and biscuits

Teaching Methods

Hands-on Lab (Face to Face)

Number of Hours

15 Hours

Schedule

June 19, 2021
8:00 AM to 1:00 PM (Saturday)

June 20, 2021
8:00 AM to 1:00 PM (Sunday)

June 26, 2021
8:00 AM to 1:00 PM (Saturday)

Pastry Lecture

Topics

Lecture about:

  • Dairy Products
  • Flour
  • Gelling Agents
  • Yeasts
  • Chocolate
  • Thickeners
  • Fermentation

Learning Objectives

  • Understand the different reactions between ingredients
  • Distinguish the different kinds of flours, creams, milk and other basic ingredients
  • Determine the specificity of additives
  • Identify the provenance and origin of the ingredients

Teaching Methods

Online Lecture

Number of Hours

4 Hours

Schedule

June 21, 2021
5:00 PM to 7:00 PM
(Monday)

June 24, 2021
5:00 PM to 7:00 PM
(Thursday)

Costing and Kitchen Management

Topics

  • Recipe costing
  • Kitchen Organization
  • Choosing Your Equipment
  • Organizing Your Working Day

Learning Objectives

  • Acquire organizational and logistical skills to be able to manage day-to-day operations efficiently.
  • Implement basic and advanced strategies in budgeting production and operational costs to secure a healthy profitability and ROI.

Teaching Methods

Online Lecture

Number of Hours

6 Hours

Schedule

June 28, 2021
5:00 PM to 8:00 PM
(Monday)

July 1, 2021
5:00 PM to 8:00 PM
(Thursday

Branding

Topics

Week 1

  • Introduction to branding
  • Brand Marks and Expressions
  • Building Your Brand

Learning Objectives

  • Apply up-to-date branding techniques to create awareness and identification of one’s bakery

Teaching Methods

Online Lecture

Number of Hours

2 Hours

Schedule

July 5, 2021
5:00 PM to 7:00 PM
(Monday)

Digital Marketing and e-Commerce

Topics

Week 1

  • Social Media and Messaging platforms (Facebook, Instagram, Viber, FB Messenger)
  • Inbound Marketing Techniques
  • Content Marketing
  • Unique Value Proposition
  • Digital Marketing Tools and Analytics
  • E-Commerce Website

Learning Objectives

  • Apply the basics of marketing products through social media channels
  • Create content for social media and the new consumer
  • Build effective and well targeted Unique Value Propositions
  • Use digital marketing tools and analytics to generate sales
  • Develop the ability to build an e-commerce ready website

Teaching Methods

Online Lecture and Hands-On Lab

Number of Hours

3 Hours

Schedule

July 8, 2021
5:00 AM to 8:00 PM
(Thursday)

Consultation with the Chefs

Topics

  • The budget and questions relating to the financial aspect of the project.
  • How to invest intelligently in the various expenses: local, materials, raw materials
  • How to develop the company according to its profile.
  • Discussion around the offered menu: what to offer according to the target clientele.

Learning Objectives

  • Discuss business ideas with the chef mentor and gain expert advice to aid in generating a sound and executable business idea

Teaching Methods

Online

Number of Hours

1 Hours

Schedule

To be scheduled on the last day of the course with the chosen Chef mentor

Details

Date:
Saturday, Jun 19
Venue
Online Course
or
Program Fee:
PhP 25,000

Venue

Online Course

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