Bakery Training - Pacific Hospitality and Culinary Academy

Basic Bakery Training

Baking can be highly rewarding, particularly when your efforts result in healthy and delicious creations. Understanding which ingredients to use and mastering basic baking skills are essential for starting your baking journey.

Course Structure

UNIT	UNIT DESCRIPTION	DAYS	HOURS
Introduction	Bakery Introduction Basic Equipment Personal Hygiene	1	2 hrs
Muffin	Plain Melon Chocolate	2/3/4	3 hrs
Sponge	White Chocolate	5/6	2 hrs
Cake	White Forest Black Forest	7/8	3 hrs
Bread	White Brown	9	2 hrs
Bread Item	Bread Rolls Buns	10/11	3 hrs
Croissant	Plain	12	2 hrs
Brownies	Chocolate	13	2 hrs
Cookies	Choco-chips	14	2 hrs
Tarts	Lemon Fruit	15	2 hrs
Doughnut	Plain Chocolate	16	3 hrs

Advanced Bakery Training

The Advanced Bakery course enables students to build on the knowledge and techniques acquired in the basic program. It delves into the bakery from a professional perspective, with a focus on advanced fermentation methods.

Course Structure

Unit	Hours	Unit Description
Introduction to Bakery & Confectionary	18 hrs	General Overview Scope of Bakery Learning the Organizational Structure Units of Measurement Bakery & Confectionery Terms Basic Equipment for Bakery Baking Temperature for Bakery Products
Hygiene	14 hrs	General Overview Concept of Hygiene and its importance in Bakery Personal Hygiene Work Area Hygiene Basic First Aid
Structure of Wheat Grain	12 hrs	General Overview Physical Structure Longitudinal Section
Miling of Wheat	18 hrs	General Overview Composition of Wheat Flour Types of Flour Grades of Wheat Flour Water Absorption Power Gluten
Role of Raw Materials used for Bread Making	10 hrs	General Overview Making Essential: Flour, Salt, Yeast, Water, Sugar Optional: Fats & Oils, Eggs, Bread Improvers, Milk
Methods of Bread Making	10 hrs	General Overview Straight Dough Method Sponge and Dough Method
Characteristics of Good Breads	14 hrs	General Overview External: Volume, Symmetry of shape, Crust Colour, Evenness of Bake, Oven Break Internal: Colour of Bread, Structure, Sheen and Texture, Flavour and Aroma, Crum Clarity, Moistness, Cleanliness