ADVANCE BAKERY COURSE
Advanced Bakery allows students to advance their knowledge and techniques learned in the basic program and then study bakery from a more professional perspective focusing on advanced methods of fermentation.
OVERVIEW
OVERVIEW
| Where | Training is conducted in Pacific Hospitality and Culinary Academy at Setopool, Maitidevi, Kathmandu |
| Course Duration | 1 Month |
| When | Make an enquiry and we will provide you with different option for the timings. |
UNITS
FEES & CHARGES
UNITS
This course includes all the units from basic bakery along with the additional units discussed below
| UNIT | HOURS | UNIT DESCRIPTION |
|---|---|---|
| Introduction to Bakery & Confectionery | 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 |
| Milling 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 | 20 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 a Good Bread | 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 |
FEES & CHARGES
Please contact the college to receive an indicative price and your suitable payment options for this course.
