PROFESSIONAL BAKERY – Learn * Bake * Take Away
Course Commences
DECEMBER 17, 2018 to JANUARY 5, 2019 – AIBTM, GREATER NOIDA
Course Fee
-
- Fee: Rs. 27,000 + Minor Ingredients
About:
This camp is open for those who have passions to explore world of baking and pastry. Whether you’re Fifteen or fifty-five, explore your talent which will count with this thirteen-day hands-on camp at the AIBTM.
Key Features of the Camp
- How to make the kind of show-stopping advance creations
- How to create innovative and impressive breads, pastries and desserts of all kinds
- One-on-one guidance by our Internationally Trained pastry chefs
- Camp is offered exclusively at the AIBTM
AGENDA
| Timing – 10:00 AM 4:00 PM | ||
| Module 1 | ||
| COOKIES | ||
| » | Chocolate Chip cookies | |
| » | Oatmeal & Raisin cookies | |
| » | Brookies | |
| » | Festive cookies | |
| » | Peanut butter cookies | |
| Module 2 | ||
| CAKES | ||
| » | Blueberry Mousse cake with Italian Meringue | |
| » | Plum cake | |
| » | Fresh fruit cake | |
| » | Pound cake varieties | |
| » | Red Velvet cake | |
| Module 3 | ||
| ENTREMETS | ||
| » | Milk Chocolate & Raspberry | |
| » | White Chocolate with Passion fruit | |
| » | Cocochoco (Coconut with Chocolate) | |
| » | Green (Pistachio and White Chocolate Mousse) | |
| » | Brownie with Dark choc Mousse | |
| » | Croissants & Danish | |
| Module 4 | ||
| ARTISAN BREADS | ||
| » | Traditional French Baguette | |
| » | Butter Zopf | |
| » | Ciabatta | |
| » | Focaccia | |
| » | Traditional Pizza | |
| » | Hard dough bread designer | |
| » | Puft dough | |
| » | Croissants | |
Cancellation Policy
Substitution:Though, you may substitute participant at any time before the course.
AIBTM reserves the right to cancel this course in the event of insufficient registration or Faculty emergency or any other emergency. If cancellation happens due to any of these reasons, AITBM will make full refund of fee. AIBTM’s liability is limited to only fee refund