Cakes
This course demonstrates the processes of making compound and layered cakes. Learn the techniques of making sponge, various creams and fillings and cakes with various flavorings and ingredients. Learn about ‘Quick Breads’ – bakery products using chemical leavening agent rather than a biological one like yeast or sourdough starter. Explore your creativity by building upon the foundation of these classical methods and recipes. Along with video tutorials you will also have access to detailed recipe cards, glossary of key terms and a step by step procedure guide.
₹999.00 ₹2000.00 50% OFF
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Course Overview
Course Curriculum
Cakes
36 Learning Materials
Jaconde
Preparation of Jaconde
Jaconde Recipe Card
Jaconde Key Terms
Baba au Rhum
Preparation of Baba au Rhum
Baba au Rhum Recipe Card
Baba au Rhum Key Terms
Banana Bread
Preparation of Banana Bread
Banana Bread Recipe Card
Banana Bread Key Terms
Muffin
Preparation of Muffins
Muffin_Recipe_Card
Muffin Key Terms
Genoise
Preparation of Genoise
Genoise Recipe Card
Genoise Key Terms
Opera Gateaux
Preparation of Opera Gateaux
Opera Recipe Card
Opera Key Terms
Orange Chiffon
Preparation of Orange Chiffon
Orange Chiffon Recipe Card
Orange Chiffon Key Terms
Pineapple Upside Down
Preparation of P/A Upside Down
P/A Upside Down Recipe Card
P/A Upside Down Key Terms
Sacher Torte
Preparation of Sacher
Sacher Recipe Card
Sacher Key Terms
Scones
Preparation of Scones
Scones Recipe Card
Scones Key Terms
Swiss Roll
Preparation of Swiss Roll
Swiss Roll Recipe Card
Swiss Roll Key Terms
Victoria Sandwich
Victoria Recipe Card
Victoria Recipe Card
Victoria Key Terms
Course Instructor
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Chef Sachin Wilfred
1 Courses • 2 Students
Chef Sachin Wilfred is currently assistant professor at the department of Hotel Management at Christ deemed to be university. In his earlier stints has been the Chief of Academics at Lavonne academy of baking science and pastry arts.. Armed with a degree in Hotel Management, he has worked in kitchens of high repute such as at The Oberoi, Olive Beach, The Park, and ITC Gardenia
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Chef Tom Thomas
6 Courses • 18 Students
Chef Tom with close to 18 years of experience in industry and teaching is an expert in Bakery & Confectionery. He is currently a lecturer at IHM Ranchi. Prior to this he was a Senior Executive Chef Instructor at Lavonne Academy of Baking Science and Pastry Arts, Bangalore. After completing his Hotel Management from IHM, Pusa, he worked at the Taj group and thereafter as a chef instructor, Lecturer and Assistant Professor at IEC - IHM, Noida and Banarasidas Chandiwala Institute of Hotel Management and Catering Technology.
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