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PASTRY & BAKERY
COURSE

Offered by – Olivier Culinary School

COURSE OVERVIEW


THEORY:
Kitchen Hygiene & Safety, Culinary Language, Cooking Methods

1) BAKESHOP PRODUCTION: Basic Principles, Ingredients, Tools and Equipment
– Flour, Fats, Sugars, Liquids, Eggs, Milk, Leavening Agent, Salt
– Tools and Equipment

CREAMS, CUSTARDS, PUDDINGS, FROZEN DESSERTS AND SAUCES
– Sugar Cooking
– Vanilla Custard Sauce (Crème Anglaise)
– Vanilla Pastry Cream (Crème Pâtissière)
– Baked Custard (Crème Caramel/Brûlée)

Optional:
– Chocolate Bavarian Cream (Bavarois)
– Diplomat Pudding

2) CAKES AND ICINGS PRODUCTION AND APPLICATION 
– Yellow Butter Cakes (Butter Cream, Sugar Paste, Royal Icing)

OLD FASHIONED POUND CAKE
– Marble Pound Cake
– Fruit Cake

3) CAKES AND ICINGS PRODUCTION AND APPLICATION
– Sponge Cake (Génoise)
– Black Forest Torte (Chantilly Cream/Chocolate Work)

Optional:
– Mocha Torte
– Christmas Roll 

4) PASTRIES/ICINGS PRODUCTION AND APPLICATION 
– Éclair Paste or Pâte à Choux
– Cream Puffs (Choux)
– Eclairs
– Paris-Brest
– Profiteroles

5) TARTS
– Short Dough
– Fruit Tarts and Tartlets

6) QUICK BREADS/COOKIES/CAKES
– Raisin Muffins
– Scones
– Financiers
– Oatmeal Chocolate Chip Cookies
– Red Velvet Cupcake
– Madeleines

7) EGGLESS CAKES AND ICINGS PRODUCTION AND APPLICATION
– Chocolate Vegan Cake
– Napolitaine

Optional – Vegetarian Cake
8 ) SPECIALITY CAKE/CHOCOLATE
– Sachertorte
– Chocolate Velvet Cake (Moëlleux au Chocolat)
– Chocolate Mousse

9) CAKES AND ICINGS PRODUCTION AND APPLICATION
– Baked Cheese Cake
–Tiramisu
Optional:
– Opera

10) PASTRIES
– Puff Pastry Desserts

11) YEAST DOUGHS  
Bread and Roll Formulas:
– Brioche
– Soft Rolls
– Milk Bread
– Brown Bread
– Focaccia

12) YEAST DOUGHS
– Croissants
– Danish Pastry

13) PASTRIES AND COOKIES
– Meringues
– Macaroons

14) WINDING UP
– Handing Over of Attendance Certificate

STUDY MODE


Full time

DURATION


3 months

AWARDING BODY


OLIVIER CULINARY SCHOOL CO LTD
MQA Approved

INTAKE


Enrolment Open


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