Pastry Week - Basic

• Training Code - PS
• Duration - 5 Days
• Timing - 10:30am to 11:30am THEORY, 11:45 - 4:00pm PRACTICAL, Lunch will be between 1-2pm (Flexible)
• FULL Day training | GET Lunch box  | Classroom Theory | Hands-on-Practice | Demonstration
• CERTIFICATE on successful completion

Don’t  confuse them to rich creamy cakes, these are Laminated, shortened or whipped baked dough or batters... Pastries are rich dough and batter, they are either laminated, shortened or piped to get the best results of flakiness and puff. Pastry making add to many varieties in bakery production, from both snacks and dessert making.

The program is chosen for commercial requirement as well as hobby healthy home needs.

Cinnamon Roll, Windmills,Cockscomb,Custard Twist,Apple envelopes, Veg Puff / Egg Puff, Vol-au-vent, Cream horns, Cheese straws, Palmier, Apple pie, Baked chocolate pie, Bake well tart, Lemon tart, Savoury pie, Chocolate eclairs, Cream buns, Gâteaux- paris brestCroissants, Butter & Chocolate Croissants, Apple Strudel, Almond and Apricot Samosa, Baklava 

Includes Training booklet and raw-material used in class. 

Products made in class is distributed proportionately to the participation.