Introduction

MODULES (THEORY: 10% + PRACTICAL: 90 %)

Specially designed for bakers/learners/housewives/ who wish to Startup businesses, Bakery/Pastry lovers, Graduates (from any stream), and Career Switchers.

The course runs for 45 days and teaches skills in baking and pastry arts.

Work in Skill Campus Professional Bakery/ Pastry labs in groups of 10 participants maximum, where each student has his/her own workstation and prepares recipes from A to Z. Learn from a Professional Pastry/Bakery Chef who will teach you the bases of doughs, creams, fillings, icings and more.

 

Eligibilities for Admission

• Interested persons, at least grade eight pass and able to read and  write English
• Written test and Interview

 

Medium of instruction:

The medium of instruction shall be in English and Nepali.

 

Course Outline

Basic Breads & Yeast Dough

Breakfast Pastries

Laminated Dough

Tarts And Tartlets

Cookies

Classical Cakes

Sweet & Savory Baking

High-Tea Preparation

Glass Dessert (Verrine)

Plated Desserts

Chocolates

Travel Cakes

Menu Planning, Budgeting & Enterprises Baking/Pastry

Visiting Various Bakeries & Pastry shops

Science Of Baking, Pastry & Chocolate

Food Safety and Sanitation