Fundamentals of Bakery & Confectionery
This course on the Fundamentals of Bakery & Confectionery contains 17 lessons under six modules. This course is a series of lectures that comprehensively covers the science and techniques of all things bakery & confectionery. The lessons are highly informative, easy to follow and enhanced with videos and graphics to make the learning engaging. A most valuable tool to keep with you at all times!
₹499.00 ₹1000.00 50% OFF
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Course Overview
In this course you will learn the theory behind the art and science of all things bakery & confectionery. The module takes you through the proper handling of ingredients and the role they play in producing a perfect product.
Explore the wonderful and fulfilling universe of Breads, Cakes, Cookies, Pastry and Confectionery with our expert chefs!
Course Curriculum
Fundamentals of Bakery & Confectionery
17 Learning Materials
Bakery Ingredients
Bakery Ingredients - Flour
Bakery Ingredients - Fats, Salt & Sugar
Yeast, Milk & Eggs
Tools & Equipment
Bakery Tools
All About Bread
Dough Making
The 14 steps in Bread Making
The Science of Bread Making
Sponge, Cakes & Cookies
Sponges & Cakes
Quick Breads and Tea Cakes
Cookies - Theory
Pastry
Shortcrust Pastry
Puff Pastry
Choux Pastry
Laminated Dough
Confectionery, Custards & Creams
Custards
Creams & Sauces
Confections
Course Instructor
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Krishna Shantakumar
1 Courses • 6 Students
Krishna has the distinction of curating one of Bangalore's finest F&B experiences with brands such as 'The 13th FLoor, Ebony, On the Edge and Ivory Towers' where he was General Manager operations. An alumnus of IHM Bangalore, Krishna's 25+ year journey spans Menu & Concept Development, Operations, penning articles on the Industry especially on different cuisines as well as a visiting faculty at some of Bangalore's Hotel Management Institutes.
He can be reached at Kris@adevo.in
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