The 6-month Diploma program in Baking & Patisserie is a part-time, intensive, hands-on course designed for the enthusiasts who want to gain an in-depth understanding into the the art of making baking, confectionery and pastry items. You will be proficient in making everything from cookies to desserts, celebration cakes, tarts and decorative confectionery-based showpieces. After spending 550 hours (2.30 pm to 6.30 pm on weekdays) in kitchen & classrooms, you will master over 130 recipes and techniques. After a successful completion of the course and formal examination process, a UK-certification will be provided to you, by a London-based authorization board called City & Guilds.
Eligibility of the course
There are no background requirements to become a great Pastry Chef or a Chef-preneur. No previous experience is needed to apply for this part-time Diploma program. Anyone above 16 years of age, who has a passion for baking and pastry, is eligible to apply for this course. At Palate Culinary Academy, you will start by learning the very basics of pastry making and will continue to comprehend logically the entire baking & Pastry-making process, step-by-step.
Topics covered in the 6-month Diploma in Bakery and Patisserie
Food safety and sanitation
Food can be contaminated at any point in time either during – the preparation, process, storage, or delivery. You will be able to understand the importance of food safety, sanitization of equipment, and serving your customers food which is completely safe.This module is designed with the intention of plunging into all the aspects of the food safety.
Food Science Theory & Basic Skills
You will be evaluating the nutritional value, colour, flavour and the texture of food. You will be given a practical glimpse into the subject of Food Technology, which involves the selection, preservation, processing, packaging,distribution and handling of safe food. You will master the skills of pastry making, knife-handling, ingredient adaptation and equipment usage. These skills will be handy as you advance in the program and thereafter.
Biscuit & sponge products
You will learn about the different types of doughs which are used to make – Biscuits (biscuits à la cuillère, shortbread, cookies, langue du chat, sable a la poche, tuile, brownies, including tray baked for example flap jacks). Along with the traditional pound cake, you will also be learning about the different variations of Cakes and sponges: scones, fruitcakes, muffins, sponge-based (Madeira, cherry, Victoria, regional varieties ), Genoise, Swiss roll, cup cakes classic gateaux and tortes.
Basic Breads & Yeasted Doughs
This module will help you to traverse deep into the world of bread. You will be learning about the different types of flour, sugar and yeast; and how these ingredients would affect the end result, both in leavened and unleavened products. Few things that you will expertise in are – measuring the temperature of various elements, blending them properly, producing yeast dough by using direct sponges and leaven sponges, allowing the bread to ferment through proofing, and how to shape and bake.
You will study the basics of artistic bread and designer bread. You will learn about the different types of yeast and their role in the formation of a bread. You will learn about – gluten-free bread, rye bread, ciabatta, poolish bread, slow fermented bread, pate ferment bread, pumpernickel, zophf bread, challa bread, sourdough and the classic baguette.
Breakfast & Pastries / Viennoiserie
This module will clear your understanding about the yeast-leavened dough, laminated dough and puff pastry. You will be taught on how to make croissants, Danish pastries, doughnuts and brioche. You will also be learning about the classic Pain au Chocolat.
Tarts & Pies
You will be mastering the art of making different types of crust, doughs and fillings; followed by deftness to make a perfect crust for tarts and pies. Be it classical and contemporary tarts like tarte tatin, tarte aux pommes, tarte au citronne, tart de linze, and tarte au Sucre or Pies like lemon meringue pie, apple pie, and pecan pie – you will master them all.
You will learn about the diverse range of – pralines and chocolates, basic chocolate tempering using the seeding method, table tempering, microwave method of tempering, various garnishing techniques,color casting and practice the moulding of a chocolate. You will be able to create different chocolates by using a basic ganache like truffles in various varieties.
Petit Fours & Miniature Pastries
You will master miniature pastries and petits fours such as the traditional éclair, fruit and lemon tartlets, macarons and madeleines. You will be learning about different French pastry elements like pastry cream, buttercream, glazes, cream-based fillings and fruit-based fillings.
Classic Cakes & French Pastries
You will be learning about classical cakes such as St. Honore, black forest, sacher, devil’s cake and chiffon cake. Grasp the essence of French Pastries like opera, mille feuille, éclairs, baba au rum, religieuse, clafoutis, gateau basque and Strawberry fraiser and many more.
Celebration Cakes & Modern-style Cakes
In this module, you will learn about various modern cakes and European-style celebration cakes. This includes baking, decorating and assembling layers of cake. You will have an in-depth knowledge of – baking sponge cakes, jaconde, dacoise, creating buttercream fillings,pate de fruit, cremeux and various fruit and gel inserts. You will also be taught about the Croquembouche and other instagrammable center pieces.
The module emphasizes the importance of bakery during a hi-tea session. You will master the art of making – palmiers, scones with jams, chutneys and clotted cream, tarts, mini-pastries, blondies and shortcakes.
Ice-creams, Sorbets & Frozen Desserts
You will be covering the entire spectrum of learning how to make ice-cream, sorbets and frozen desserts. You will master how to integrate different ice creams and sorbets into hot, cold and frozen desserts. You will gain knowledge on how to balance sorbet and ice-cream bases using adequate production methods. The module will also focus on developing perfect texture for ice cream and sorbets, preserving flavour, and texture, while increasing product shelf -life using fresh and natural ingredients.
We devour with our eyes first; so plating a dessert beautifully is an essential step. You will, eventually, become adept at combining different colou\rs, temperatures, unusual flavors, and texture elements in plated desserts. A brief knowledge of molecular techniques You will be imbibing the knowledge of how to make – fruit soups, parfaits, soufflé and à la minute plated desserts. During the final phase, you will be able to exhibit your own signature plated dessert.
Advanced Chocolates & Chocolate Sculpture
This module will take your love for chocolates on a different level. In this module, you will be able to make exquisite chocolates and pralines. You will be exploring different types of chocolate textures, and also be mastering the art of preparing room amenity chocolate showpieces, along with chocolate decoration. You will be able to gain an in-depth knowledge about different types of piping, dipping, filling, colouring techniques and multiple layer ganache. You will be taught on how to prepare ganache (with caramel, fruit purée, butter and alcohol), hand-rolled truffle, chocolate spreads and petite fours. You will also be learning about the different uses of an airbrush.
Adavnced Patisserie & buffet Presentation
You will be learning about various contemporary French pastry techniques, application of molecular gastronomy techniques in patisserie, and the pairing of pastry, chocolate and liquor. You will be trained to absorb advanced techniques for preparing biscuits, crunches, jellies and cremeaux, preparation of entrements and desserts with a complex flavour profile, various textures and combinations. For the buffet, you will be able to recreate the different dishes for your guests. You will be working in teams, under the guidance of Chef Instructor and Chef Assistant. This will be a great opportunity to enhance your skills and to work in a team while experiencing how to work in a real-time kitchen.
Research and development team
Task masters, creation ideation and execution of dishes for photoshoots. Behind the scenes of food dishes that go into video shoots, catering training during chef stable and pop up events,