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Module 1: Introduction to Baking
Establishes the foundational chemistry, measurement standards, ingredient behaviors,
and heat-transfer principles governing all baking disciplines. Learners develop a baseline
for accuracy, mise en place, and production sequencing while executing introductory
quick-bread and simple dessert formulas.
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Module 2: Artisan Breads & Yeast Techniques
Provides deep-dive exposure to fermentation science, preferments, dough development,
gluten structure, and advanced shaping methods. Students execute lean, enriched, and
laminated doughs with a focus on consistency, scaling accuracy, and bakery-grade
production flow.
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Module 3: Pastries, Cakes & Decorating
Covers sponge and butter-based cakes, pâte à choux, tarts, custards, and pastry-cream
derivatives. Emphasis on precision mixing, batch control, piping fundamentals,
finishing standards, and introduction to decorative artistry for display-ready products.
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Module 4: Chocolate & Confections
Technical implementation of chocolate tempering, ganache formulation, sugar-stage
management, and confectionery crystallization. Students produce molded chocolates,
truffles, toffees, caramels, nougat, and pulled sugar elements while managing strict
temperature-controlled workflows.
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Module 5: Advanced Baking Projects
Culminating capstone focused on independent project execution, menu development,
advanced plating, multi-component dessert architecture, and operational efficiency.
Learners demonstrate mastery through a comprehensive final portfolio suitable for
industry placement.
