| Medium of instruction: | English |
| Course ID | DC |
|
Whip up the Whites of an Egg or Fold in the chocolate add to variety to your consumption and sale in store. In this program one can learn the variety creation with both cold and baked dessert, Basic Pastry/Gateaux preparation, making of syrups, glazes or whipping cream. We shall with you also make plated desserts to add to your exclusive occasions and sweet ending.
The program is chosen for commercial requirement as well as hobby healthy home needs.
Theory, Tips & Techniques
Brief of what is dessert preparation
Difference in Baked & Cold dessert
Kinds of fillings, toppings and garnish
Variety with simple methods
Pre-Plated dessert display
| Classroom - Regular | ||||
| When | Duration | Where | Remarks | Price |
|
5th September, 2013 (10:30 AM - 4:00 PM) |
3 Days |
All Venues | Batch Code - 99 |
INR 5,000 Per Course (Taxes As Applicable) |
|
10th October, 2013 (10:30 AM - 4:00 PM) |
3 Days |
All Venues | Batch Code - 100 |
INR 5,000 Per Course (Taxes As Applicable) |
|
7th November, 2013 (10:30 AM - 4:00 PM) |
3 Days |
All Venues | Batch Code - 101 |
INR 5,000 Per Course (Taxes As Applicable) |
|
5th December, 2013 (10:30 AM - 4:00 PM) |
3 Days |
All Venues | Batch Code - 102 |
INR 5,000 Per Course (Taxes As Applicable) |
Institute of Baking & Cake Art
Baking – the aromas of freshly baked bread, the adventure of discovering exotic ingredients from lands far and near, a delightful tip or technique, simple processes all this and more.
We invite you on this journey of gastronomic baking delights where you can discover, explore and experiment. We also give you insights on the progress and development of the baking and confectionery industry, courses and program related information, professional and entrepreneurial career opportunities.
Our website has been designed keeping you, our esteemed students and patrons in mind, and is simple and easy to follow; so all you need is to follow your baking instincts to charter your course through this delightful Art!
