Description
Course Title: Bakery Production and Decorating Skills Course
Duration: 4–8 Weeks (Flexible Scheduling Available)
Course Level: Beginner to Intermediate
Mode of Delivery: Hands-on Training (In-Person/Online Hybrid Options Available)
Certification: Accredited Bakery Arts Certificate upon Completion
Course Overview
This comprehensive course equips learners with essential skills in bakery production and decorating, covering foundational techniques, ingredient science, and artistic presentation. Participants will gain hands-on experience in creating bread, pastries, cakes, and decorative elements for professional or home baking.
Course Modules
1. Fundamentals of Bakery Production
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Bread Making:
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Dough preparation (kneading, proofing, shaping)
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Types of bread (artisan, sourdough, brioche, whole grain)
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Pastry Production:
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Laminated dough (croissants, puff pastry)
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Shortcrust and choux pastry (tarts, éclairs)
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Ingredient Science:
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Role of gluten, yeast, fats, and sugars
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Allergen-aware baking (gluten-free, vegan alternatives)
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2. Cake Baking & Assembly
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Sponge, buttercream, and genoise cakes
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Layering, filling, and stabilizing techniques
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Troubleshooting common issues (sinking, cracking)
3. Decorating Techniques
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Frosting & Piping:
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Buttercream, royal icing, and ganache
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Piping styles (rosettes, borders, lettering)
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Advanced Decorating:
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Fondant modeling (figurines, draping)
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Airbrushing and edible prints
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Themed cake design (wedding, birthday, seasonal)
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4. Professional Practices
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Kitchen safety & hygiene (HACCP standards)
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Costing and portion control
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Packaging and presentation for retail
Learning Outcomes
By the end of the course, students will:
✔ Master 20+ bakery recipes with commercial-grade consistency.
✔ Decorate cakes with precision and creativity.
✔ Understand equipment use (mixers, ovens, decorating tools).
✔ Develop a portfolio of baked goods for professional展示.
Who Should Enroll?
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Aspiring bakers and pastry chefs
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Home bakers seeking professional skills
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Café or bakery entrepreneurs
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Culinary students expanding their expertise
Course Fees & Inclusions
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Fee: $500–$1,200 (varies by duration and location)
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Includes: Ingredients, toolkit (measuring cups, piping tips), recipe manual
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Optional Add-ons: Industry internship placement, business startup guide
Trainer Profile
Led by certified pastry chefs with 10+ years in boutique bakeries and hospitality. Small class sizes ensure personalized feedback.
Enrollment: Contact [Your Institute’s Email/Phone] or visit [Website]. Limited seats per batch!
Note: Customizable modules available for corporate training or advanced workshops.
