Diploma In Baking (Next intake -2nd May)

Diploma In Baking (Next intake -2nd May)

Batch Strength – 10 students ( Maximum)
Duration : 6 months (Approx 450Hours Programme)
(4 Months -Practical Learning – 3Days in a week) + (2 months*- Intensive Theory & Pretest)
Fees : Rs. 1,56,000/-INCLUSIVE OF TAXES, CHEF COAT,APRON,TOOLKIT, INGREDIENTS, STUDY MATERIAL, STUDENTS CAN CONSUME/ TAKE PRODUCTS HOME

Get Details Why To Us

Who Can Join This Course?

  • College Students from any stream.
  • Want to become an Entrepreneur.
  • Who wants to enter or make a career in Pastry & Bakery world.
  • Hotel Management students want to have intensive Bakey practicals.
  • College dropouts & want to become a Bakery & Pastry Chef.
  • Going abroad will be easy & purposeful.
  • Housewives want to Do something in life (age is no limits).
  • Anyone over 16 years can join this course.

Details

INTRODUCTION WITH CHEFS & TEAM MANJU'S

Introduction of Team MANJU'S, self-introduction of students, kitchen equipment & utensil, tools, ingredients introduction, meet our ex-students telling about their experience. Receiving of Chef Coat and Tool Kit.

INTRODUCTION WITH INTERNATIONAL BREADS

Basic Bread Making & Principal Of Baking ,Sandwich Bread, Burger Bun, Garlic Bread, Hotdog, Dinner Rolls, Pav,French Baguette,Chelsea Bun,Saffron Bread, Indian Kulcha Bread, Knotted Bread, Hot Cross Bun, Ciabatta Bread, Bagels, Focaccia Bread,Sour Dough Bread, Doughnut, Multi Grain Bread,Pitta Bread,Fruit Bread, Maska Bun

BREAKFAST PASTRY/ VIENNOISERIES

Croissant, Danish pastry, Cronut, Pain au chocolat, Waffle & pan cake, Brioche, Cinna-buns, Muffins.

TRAVEL WITH DRY CAKE

Honey oats dry cake, Pistachio cake, Banana bread , California carrot cake

COOKIES & BROWNIES

Biscotti, Oatmeal cookies,Besan cookies ,Nankhatai, Florentine, Bullseye, Sweet & salted cookies ,Piping cookies,Chocolate chips cookies, Badam crunchy cookies,Tutti frutti cookies ,Coconut cookies, French macarons ,Ferrari cookies,Checkers cookies, Palmiers cookies, Oats brownie, White brownie , Fudge Brownie , Walnut Brownie, Assorted rusk , Assorted Khari

TART & PIES

French Apple Tart, Scottish Fruit Tart, Pear Walnut Crumble, Pie of the week, Pineapple tart tin, Bake well tart, Banoffee pie , Pumpkin pie, Fried pie

BAKED & COLD PUDDINGS

Panna Cotta, Chocolate Walnut Pudding, Fruit Pudding, Baked Pudding. Cream of Caramel.

SAVORY & SNACKS

Tomato mozzarella bread, Pizza turnover, Calzone pizza, Laminated dough making , Apple strudel , Vol –au- vent , Quiches , Black paper cheese bun , Garlic pocket,Chili onion croissant, Mix-vegetable pan pie , Spinach & corn roulade

FUSION IN BAKING

Baked gulab jamun tart,Rasmalai basket,Anjir flaky roll

MENU PLANNING & FOOD SAFETY HYGIENE

Food Safety & Kitchen Maintenance, Menu planning, and Product costing, How to Maintain Hygiene as per the International SOP.
Bringing out professional personalities And confidence to achieve the maximum outcome.

PREPARATION FOR C&G EXAMINATION

We give proper guidance for the preparation of City&Guilds examinations.
PPT Presentations, Theory Books, Pre-Class Test, Smart Screen Study.

TRAINING & PLACEMENT

We offer industry-relevant courses, most of the Hotels & Pastry Shop chains across the country source the talented professionals from MANJUS The Art Of Cooking.
Our Association With THE BAKERS DOZEN, FORTUN LANDMARK, TGB, HAYYAT.

SPONGES & ICING

Different type of sponge cake making, Using of Aquafaba in the sponge.
How to create Different innovative flavors in icing and understanding of correct consistency.

FRENCH PATISSERIE (Specialty Cakes)

Mississippi mud cake, Chocolate panna cotta berry mousse cake, Strawberry charlotte, Cheesecake fusion , Cheesecake(No bake ),Opera, Mango dome entremets, Chocolate terrine, 3 Types of Swiss roll with presentation, Mocha pleasure, Chocolate pyramid, Oreo supernova ,Chocolate mili fili,Light lemon tart, Pleasure in the glass.

NOZZLE PRACTICE

whipped and buttercream flowers,

CHOCOLATE GARNISHING & CHOCOLATE SHOWPIECE

It will be covering the all modern chocolate garnishes, Chocolate bouquet, Making of sculptures, Marzipan making.

GREEK DESSERTS

Baklava,Greek lemon cake ,Lava cake

PLATED DESSERTS & BUFFET PRESENTATIONS

Making of dessert by students & serving dessert buffet , The Chef Will Show How To Present On The Plate.

BONBON,PRALINES ,FUDGE, TRUFFLES,BARS

Introduction of Couverture and Compound, knowledge of Chocolate Tempering, Choco-coffee praline, Mix-fruit fudge, Molded & Dipped praline, truffles, Sugar & tulip work.

CELEBRATION WEDDING CAKES

Making of sugar fondant , Character in sugar fondant, Wedding cake in sugar fondant

SHAPE CAKES (2D & 3D)

Round, Square, Heart Shape Cake, Designer Cake in Fresh Cream Icing, Designer Cake in Butter Cream Icing, Nozzle using & flower making.

ASSESSMENT

Practical on previous lesson and evaluation of the students learning a skill, one o one question and answer session chef to the student.

FACTORY & COMMERCIAL EQUIPMENT STORE VISIT

We are connected with various Baking Industries. During this course we provide a factory visit to one of the baking factory.

CELEBRATION & CERTIFICATION

After completion, of course, we celebrate your successful journey at Manjus The Art Of Cooking with joy and provide you a certificate for this course. This certificate will help you in many ways for developing your own business as well as in getting a job at the best place.

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