TRAINING PERIOD: 03 months. ( 3 days / week )

Advanced Baking Technique course

Advanced Baking Technique course

TRAINING PROGRAM:

This course is designed for those who have finished  Basic European Pastry course or had knowledge of making some basic European cakes.

The training content focuses on practicing more 40 types of cakes including European cakes, bread, making cream flowers, decorating with sugar flowers,  creating chocolate shapes.

THEORY

  • Knowledge of bread and pastries
  • Overview of bread and pastries
  • Introduction and usage of baking ingredients
  • Organization and management of bakery
  • Business ideas – banquet business
  • Bakery organizational structure
  • Preparation for work in bakery
  • Control of costs
  • Planning Menus
  • Instructions for making set menus of cakes depending on the type of parties

PRACTICE

I. MAKING CREAM FLOWERS:

  • Smoothening cake surface and making cake patterns
  • Making rotating flowers + poinsettia + bitter melon + twisted ropes
  • Making grapes + letters + shell shapes + lace border of cakes
  • Making standing roses + lying roses
    Advanced Baking Technique course

    Advanced Baking Technique course

  • Making Daisies + white daisies + peach blossom + apricot flowers
  • Making Phalaenopsis orchids + Korean roses
  • Practicing on real cakes with butter cream and fresh milk cream

II. CREATING SHAPES WITH CHOCOLATE:

  • Decorating cakes with chocolate:
    • Making fan blades + cigarettes
    • Making roses + cutting triangles + bending all kinds of chocolate

III. SUGAR FLOWER DECORATION:

  • Making Isomat sugar flowers: making basic patterns, torsion springs + scallops + fish
  • Review
  • Test

IV. BREAD

  • Danish fruit
  • Bread ham cheese
  • Dought 4 types
  • Christmas stolen
  • Quich Lorraine
  • Apple pastry
  • Butter croissant
  • Brioche
  • Rye bread
  • Pizza seafood
  • Review
  • Test

V. EUROPEAN PASTRY

  • Apple pie
    Advanced Baking Technique course

    Advanced Baking Technique course

  • Du.o chocolate terrine
  • Black forest
  • Chocolate truffle
  • Viennes brownies
  • Orange white chocolate
  • Pistachio chocolate cake
  • Marble chocolate cheese cake
  • Opera
  • Green tea tiramisu
  • Pumpkin cake
  • Cointreau cake
  • Christmas fruit cake
  • Bucher de Noel (cold mousse)
  • Pear in red wine cake
  • Corn cakes
  • Tiger roll
  • Dame blanche cake
  • Trocadero cake
  • Matcha goma cake
  • Pandan layer cake
  • Banana upside down cake
  • White chocolate soup
  • Rum raisin cream cheese dumpling
  • Japanese cotton cheese cake
  • Review
  • Test

BENEFITS FOR LEARNERS

  • Air-conditioned classrooms with modern equipment classrooms and study materials meeting international standards.
  • Teachers with intensive working experience in international hotels and restaurants and in-depth training overseas.
  • The training certificate is recognized domestically and internationally.

EMPLOYMENT OPPORTUNITIES

  • Graduates can work at cooking section of restaurants or hotels.
  • STHC Employment Center will assist support graduates in looking for jobs in hotels and restaurants upon request.

REGISTRATION

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