To Bake

To use an oven or other dry heat chamber to cook a food item, maybe covered or uncovered.

Pastry

A variety of sweet baked goods, a variety of unleavened pastry doughs that typically consist of flour, liquid and fat.

Dessert

The final course of a meal consisting of a sweet preparation. The word comes from desservir, which in French means, “ to clear the table “.
The Professional Baking and Pastry Arts Program prepares the student for professional entry in the food service industry with particular focus on classical, modern and technical skills in all areas of baking and pastry production.
The student learns science, methods, techniques and presentation of breads, cakes, cookies and pastry in the area of flour technology and dessert fabrication. The course also lays emphasis on areas of cake decoration with particulars on celebration and wedding cake assembly.

The extensive program includes in its curriculum the principles of creating plated desserts, methods for professional sweet and savory garnishing, artisanal methods for breads. The student will also train in European and American techniques of chocolate, confectionary and laminated doughs production using the latest equipments from abroad. This is the most complete course in baking which includes Asian breads and desserts as well as commercial and institutional baking applications needed for the industry now.

The course will be handled by Chef JunJun de Guzman, Pastry Program Director and Head Instructor.

Scope and Topics of The Program

  • 1 Introduction and History of Pastry and Baking
  • 2 Hygiene and Sanitation
  • 3 Nutrition
  • 4 Bakery Math and Computations
  • 5 – 6 Crepes, Pancakes, and Waffles
  • 7 – 8 Egg Lecture: Classic Desserts
    Custards and Puddings
  • 9 Souffles : Savory and Sweet
  • 10-11 Meringues and Meringue Desserts
  • 12 – 13 Pate A Choux
  • 14 Pastry Dough: Pate Brisee
  • 15 – 16 Pastry Dough 2 : Pate Sucree / Pate Sable
  • 17-19 Pastry Dough 3: French / American Methods
  • 20- 21 Petits Fours Secs
  • 22 French Macarons
  • 23 Cookies
  • 24 Quick Breads and Muffins
  • 25-27 Classic Cakes and Fillings
  • 28 – 29 Other Classic Cakes
  • 30-32 Viennoiserie / Laminated Doughs
  • 33-36 Contemporary Cakes
  • 37 Midterm Examination – Practical
  • 38 – 44 Basic and Advanced Cake Decorating
  • 45 – 50 Celebration Cake and Wedding Cake Assembly *
  • 51 – 54 Yeast Breads
  • 55 – 56 Asian Breads *
  • 57 – 58 Coffee and Tea Course
  • 59 Verrines
  • 60 -62 Individual Cakes
  • 63 -65 Chocolate Artistry
  • 66 – 67 Confectionery
  • 68 -69 Fruit Preservations: Jams, Jellies, Chutneys
  • 70 Sugarwork
  • 71 – 72 Ice Creams, Gelatos and Sherbets
  • 73 – 78 Art of Plated Desserts
  • 79 Filipino Kakanin
  • 80 Catering Desserts
  • 81 – 82 Asian Desserts
  • 83 – 85 Institutional Baking Applications
  • 86 Exploring Wines for Pastry Chefs
  • 87 Recipe Writing Methods
  • 88 – 89 Dessert Buffet or Bake Sale Presentation – Final Examination
  • 90 Baked Product Presentation – Final Examination
  • 91 The Baking Critic: Written Commentary on Baked Product
    and Bakery Establishment
  • 92 TESDA NC 2 Bakery Production Competence Examination

with 500-600 hours on the job training / externship

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