High Diploma in Professional Bakery & Pastry (Morning)

Table of Contents Overview Introduction This course is for individuals with basic baking skills seeking to advance their knowledge in the art of bakery and pastry. Topics include advanced techniques, new ingredients, and twist on classic recipes. Proper ingredient handling, sanitation, baking science, and food safety will also be covered. Through hands-on exercises and demonstrations, […]

High Diploma in Professional Bakery & Pastry (Afternoon)

Table of Contents Overview Introduction This course is for individuals with basic baking skills seeking to advance their knowledge in the art of bakery and pastry. Topics include advanced techniques, new ingredients, and twist on classic recipes. Proper ingredient handling, sanitation, baking science, and food safety will also be covered. Through hands-on exercises and demonstrations, […]

European Sourdough Bread (Eng)

Table of Contents Overview Introduction Learn European sourdough bread making from scratch. You’ll study the history and cultural significance, types of flour, rising agents, and methods. Learn the science and create your culture. Explore different styles, shapes, toppings, and traditional baking techniques. Through this course, You’ll learn to bake basic and advanced recipes using traditional […]

Traditional British Cookery

Table of Contents Overview Introduction Learn how to cook traditional British dishes in our hands-on program. You’ll prepare Classic Sunday roast, Scotched Eggs, Steak and Ale Pie, Welsh Rarebit, Sticky Toffee Pudding, Shepard’s Pie, and of course, Fish and Chips. Expert instructors will guide you through techniques using professional-grade kitchen facilities. Gain skills in cooking […]

English Patisserie (Bread)

Table of Contents Overview Introduction Take our artisanal bread-baking course and learn the science, history, and culture behind different types of bread. Our experienced instructors will guide you from dough mixing to final presentation. Perfect for beginners or experienced bakers, this course will enhance your bread baking skills and leave your baked bread pleasing to […]

English Patisserie (Pie & Tart)

Table of Contents Overview Introduction This baking course is perfect for individuals who love pies and tarts! Our course is designed to provide hands-on experience in creating various types of pies and tarts. We’ll also provide you with tips and tricks for creating the perfect lattice top crust and decorative designs. By the end of […]

Indian Cooking

Table of Contents Overview Introduction Learn authentic Indian cuisine with our cooking course. Discover the spices and techniques used in classic dishes like tikka masala and vindaloo. Our experienced chef will share cultural insights while building strong cooking skills that can be applied to many recipes. After the course, you’ll be able to impress your […]

English Patisserie (Cake)

Table of Contents Overview Introduction This course is designed for aspiring bakers who want to specialize in baking cakes. The course will cover the fundamentals of baking, including ingredients, measuring techniques, and baking equipment. Students will learn how to make a variety of cakes, including sponge cakes, pound cakes, layer cakes, and more. They will […]

Italian Vegan Cooking and Presentation

Table of Contents Overview Introduction Learn to prepare delicious Italian vegan dishes in this course. By the end of the course, students will create a variety of plant-based Italian meals, using ingredient selection, cooking techniques, and recipe adaptation. The course covers making classic Italian dishes such as pasta, pizza, risotto, and ravioli without using any […]

Basic French Cookery II

Table of Contents Overview Introduction By overwhelming popular demand from graduates of the Basic French Cookery course, the academy is honored to present the continuation – Basic French Cookery II. With Heinz Fischer helming the course, students are guaranteed to develop a deeper appreciation of French cuisine.  For students who have graduated from Basic French […]