Beginners:  Learn to Bake Series Part I - led by Chef Joylene
REGISTRATION FOR THIS COURSE IS NOW OPEN.  WILL ONLY TAKE MAXIMUM OF 10 STUDENTS.

Create scrumptious baking in this hands-on program. Learn to prepare delicious baked goods, pastries and desserts while developing a solid foundation that will serve you well in a wide variety of baking opportunities.

CLASS 1:  Learn the fundamentals and to bake biscuits​
​CLASS 2:  Learn to bake light breads (scones & muffins)
CLASS 3:  Learn to bake unshortened cakes (sponge & meringue)
CLASS 4:  Learn to bake pastries
CLASS 5:  Learn to bake flatbreads  ​

COURSE OUTLINE

Module D:  Practical - Learn to bake pastries (samosa & pies)

Do you love the crisp bite into a warm buttery pastry or the tangy flavour of the perfect lemon meringue? Whatever your dream pastry you’ll be able to create it at home!  You will learn the skills required to create restaurant-quality puff pastry and shortcrust pastry at home, with particular emphasis on mastering the following intentionally selected core desserts:

1. Introduction to Pastry Making
2. What is short-crust pastry?  What is puff pastry?
3. Pies:  Rubbing-in method  Samosa: Rubbing-in method with gentle kneading
4. A thorough understanding of the shortcrust pastry process and how to apply what you’ve learnt to be able to troubleshoot in the future and ensure baking success
5. The different types of flour and fat that can be used for shortcrust pastry
6. How to make a basic shortcrust pastry dough – Blind baking (baking the pastry case before adding the filling)
7. Baking tips and troubleshooting
8. Decorating and finishing touches​