Diploma In Cooking And Baking
Subjects
- Introduction to Culinary Arts & Kitchen Fundamentals
- Fundamentals of Baking and Pastry Arts
- Cooking Techniques and International Cuisines
- Advanced Cake Baking and Decorating
- Desserts and Confectionery Arts
- Advanced Pastry and Chocolate Work
Details
Description
Course Name: Diploma in Cooking and Baking
Course Id: DCB/Q0001.
Eligibility: Completion of 10th Grade (high School) or equivalent.
Objective: This course aims to provide learners with comprehensive knowledge of cooking and baking techniques, including ingredient selection, food preparation, and presentation. It focuses on developing skills to create a variety of dishes and baked goods while maintaining quality, hygiene, and safety standards.
Duration: Six Months.
Syllabus
Introduction to Culinary Arts & Kitchen Fundamentals: Overview of Culinary Arts and Professional Cooking, Understanding Kitchen Equipment, Utensils, and Tools, Kitchen Safety, Hygiene, and Food Handling Guidelines, Knife Skills: Cutting, Chopping, and Dicing Techniques, Understanding Ingredients: Herbs, Spices, and Flavor Profiles, Kitchen Measurements and Conversion Techniques, Stock, Sauce, and Soup Basics (Mother Sauces, Broths, and Consommés), Cooking Methods: Boiling, Blanching, Steaming, Roasting, and Grilling, Food Presentation and Plating Techniques, Introduction to Menu Planning and Recipe Development.
Fundamentals of Baking and Pastry Arts: Introduction to Baking: Key Ingredients and Their Functions, Measuring, Scaling, and Mixing Techniques in Baking, Understanding Different Types of Flours, Leavening Agents, and Fats, Dough Preparation: Kneading, Proofing, and Fermentation, Different Types of Baking (Yeast-Based, Quick Breads, Laminated Dough), Role of Eggs, Dairy, and Sugar in Baking, Introduction to Cake Baking and Decoration Techniques, Cookies and Biscuits: Mixing, Shaping, and Baking Methods, Working with Chocolate: Melting, Tempering, and Decorating, Storage and Shelf-Life Considerations for Baked Goods.
Cooking Techniques and International Cuisines: French Cuisine: Classic Dishes and Cooking Methods, Italian Cuisine: Pasta, Risottos, and Authentic Sauces, Chinese and Asian Cuisine: Stir-Frying, Dumplings, and Wok Cooking, Indian Cuisine: Spices, Curries, and Traditional Breads, Mediterranean Cuisine: Olive Oil, Herbs, and Seafood Dishes, Mexican Cuisine: Tacos, Salsas, and Traditional Cooking Methods, Middle Eastern Cuisine: Kebabs, Hummus, and Flatbreads, American and BBQ Cooking: Grilling, Smoking, and Roasting Techniques, Vegetarian and Vegan Cooking: Plant-Based Protein Alternatives, Fusion Cooking: Combining Different Cuisines Creatively.
Advanced Cake Baking and Decorating: Cake Mixing Methods: Creaming, Foaming, and Folding Techniques, Sponge, Chiffon, and Genoise Cake Preparation, Fondant and Buttercream Techniques for Cake Decorating, Piping and Icing Techniques: Borders, Flowers, and Textures, Layering and Filling Cakes: Ganache, Custard, and Mousses, Wedding and Celebration Cakes: Structural Techniques, Working with Marzipan, Modeling Chocolate, and Sugar Art, Creating Themed Cakes: Character, Floral, and Geometric Designs, Airbrushing and Painting on Cakes for Professional Effects, Cake Display, Transport, and Presentation Techniques.
Desserts and Confectionery Arts: Classic French Desserts: Crème Brûlée, Mousse, and Tarts, Choux Pastry and Éclairs: Preparation and Filling Techniques, Working with Chocolate: Ganache, Truffles, and Chocolate Sculpting, Ice Cream and Sorbet Making: Techniques and Flavor Development, Puddings, Pannacotta, and Traditional Custard-Based Desserts, Cheesecake Variations: Baked and No-Bake Techniques, Sugar Work: Caramel, Sugar Pulling, and Candy Making, Macaron and Meringue Mastery, Plated Desserts: Presentation and Garnishing Techniques, Healthy Dessert Alternatives: Sugar-Free and Gluten-Free Options.
Advanced Pastry and Chocolate Work: Mastering French Pastries: Mille-Feuille, Paris-Brest, and Opera Cake, Patisserie Techniques: Glazing, Mirror Finishes, and Pastry Textures, Chocolate Molding, Sculpting, and Showpieces, Advanced Sugar Work: Spun Sugar, Isomalt Creations, and Pulled Sugar, Viennoiserie Baking: Danish Pastries, Croissants, and Puff Pastry, Gourmet Petit Fours: Miniature Desserts and High-Tea Specialties, Working with Edible Gold, Luster, and High-End Decoration Techniques, International Pastry Specialties: Baklava, Cannoli, and Strudel, Baking for Special Diets: Vegan, Keto, and Paleo-Friendly Desserts, Final Showcase: Creating a Signature Pastry Collection.
Job Opportunities after completion of Diploma in Cooking and Baking course:
After successful completion of the Diploma in Cooking and Baking, graduates are equipped with the essential culinary skills needed for various roles in the food and hospitality industry. This program focuses on cooking techniques, baking, food safety, kitchen management, and food presentation, preparing individuals for a wide range of career options in both cooking and baking fields.