Class Schedules

SATURDAYS and SUNDAYS, 9:00am to 6:00pm





Course Description

This course aims to familiarize the student on the various fundamental knowledge and skills involved In baking and pastry arts. Intended for the novice or baking and pastry enthusiast, the program intends to equip the learner with the necessary competencies that will allow him / her to fulfill the stringent requirements of an entry-level position in the food service industry, specifically the baking and pastry industry. This curriculum has a dual goal: understanding --- that is, the comprehension of baking and pastry theory, of how to bake --- and performing --- that is, the mastery of a set of manual skills and the ability to apply them to a wide range of bakery / bakeshop products.




Course Duration

6 weeks / 12 Sessions (96 contact hours)




Course Overview

This course is built upon the principle that basic theories and skills must be learned prior to more complex ones. Hence, this curriculum adapts a systematic progression of topics practiced in a program that employs teaching methodologies grounded on learner-centered principles. The program begins with an introduction to the baking industry, followed by the principles of food safety and sanitation. The student will also be introduced to the various tools and equipment used in the kitchen, as well as the different aspects of mise-en-place. Succeeding topics include basic baking principles, bakery mathematics, yeast breads, quick breads, laminates, cookies, pies and tarts, choux paste items, meringue desserts, cakes and cake decoration, chocolate work, and special desserts. The program ends with a dessert buffet showcasing the student’s newly acquired skills.




Course Subjects

Basic Baking Principles; Bakery Mathematics; Yeast Breads; Quick Breads; Laminates; Cookies; Pies and Tarts; Choux Paste Items; Meringue Desserts; European Cakes; American Cakes; Cake decoration; Chocolate Work; Special Desserts; Dessert Buffet




Course Objectives

At the end of this course, the student is expected to:

  1. Understand the structure of food service institutions, particularly the organization of modern bakeshops.

  2. Prevent food poisoning and food-borne diseases by exercising appropriate food safety and sanitation protocols in the baking and pastry kitchen.

  3. Understand the safe and efficient use of standard baking equipment.

  4. Familiarize himself / herself with various bakeshop ingredients and their market forms.

  5. Understand and apply the different baking principles, including the various baking methods, and learn the skill of pastry arts.

  6. Understand and apply the techniques in production planning and organization

  7. Execute various bakeshop recipes and formulas and establish the fundamental requirements for a unique dessert buffet.

  8. Develop a sense of professionalism and a positive attitude towards the baking and pastry arts path.




Course Fee:

Php 44,995.00




Course Inclusion

A copy of Professional Baking 5th edition college version with the CulinarE-Companion CD-ROM containing hundreds of kitchen tested recipes and master formulas in a fullcolor hard-bound format