ICCA MiSK Professional Diploma Program - Baking & Patisserie

Overview: If one is looking for a career in food production & catering, such as setting up a business enterprise of international standards or qualifying to take up employment as a Commis / Assistant Chef in the Hospitality Industry, this Internationally recognised Vocational Qualifications (IVQ) will initiate you on the right path. Length of Course: Theory and intensive industry centered practical sessions, delivered over a span of 620 guided learning hours. Course Plan: Introduction to Hospitality and Kitchen Operations 3 Source & use information in the hospitality industry Produce dishes using basic methods of cookery Cutting skills Participate in safe work practices Use hygiene practices for food safety Clean kitchen premises and equipment Participate in safe food handling procedures Receive and store stock Produce and serve food for buffets Plan and cost basic menus Prepare foods to meet special dietary requirements Sustainability in the food industry Introduction to Baking, Patisserie and Dessert Making Kitchen orientation and introduction to equipments and tools Units , conversions, metric and imperial system of measurement Introduction to ingredients used in the production of baked goods, patisserie and desserts Practical Baking, Patisserie and Dessert Making Basic and intermediate skills, and advanced applications in; Sweet and savory short crust pastry Puff pastry Filo pastry Choux pastry Meringue based products Biscuits and cookies Bars and slices Confectionary petit fours and cupcakes Sponges, cakes and gateaux Bread making The science of bread making Fermented lean doughs Fermented enriched doughs Fermented laminated bread Unfermented quick doughs Salt dough centre pieces Chocolate artistry History and origin Tempering and molding Fillings and truffles Garnishes and frames Hot & cold desserts Meringue based desserts Gelatin based desserts Custard based desserts and puddings Milk based desserts and puddings Desserts and puddings served hot Batter based desserts Plated desserts using advanced plating and finishing techniques Assembling a dessert buffet ICCA / MiSK / V3.0 / 13.10 / 2020 Note: Course program aligned in line with the objectives of CAC, KSA - Culinary Arts & Professional Development - Fortified with Saudi Cuisine & Cooking Techniques and Saudi Hospitality.