Quick Bread
1. Introduction of quick bread
2. Types of dough
3. What can go wrong in quick bread production?

Yeast Dough Production 1
1. Introduction to yeast dough production
2. Mixing methods
3. Steps in yeast dough production

Yeast Dough Production 2
1. Introduction of donut and bomboloni
2. Difference between donut & bomboloni
3. Trends in Malaysia

Yeast Dough Production 3
1. Types of artisan bread
2. History of baguette
3. Ensuring perfect baguette

Choux Pastry
1. Introduction to choux pastry
2. Variations of choux pastry
3. Steps in making Choux au Craquelin

Tarts & Pies
1. Introduction – the difference
2. Introduction – bhe basic
3. Rolling pastry dough

Classic Cakes
1. Introduction to classic cakes
2. Trends of classic cakes
3. Tips for perfect cakes

Cake Decor
1. Introduction of Cake Decor
2. Technique in decorating cake
3. Trends of Cupcakes in Malaysia

Cookies & Baklava
1. Introduction to cookies
2. Introduction to baklava
3. How they are made?

Puff pastry
1. Introduction to puff pastry
2. Step-by-step in making puff pastry
3. Variations of puff pastry

Custards
1. Introduction to custards
2. How is custard made?
3. Storing custard

Q1 : What is the
A1 : The course focuses on the fundamental principles and techniques of baking technology. It covers everything from ingredient selection to the science behind the baking process.

Q2 : Do I need any prior baking experience to enroll?
A2 : No, the course is designed for both beginners and those with some baking experience. It covers foundational knowledge while offering advanced insights.

Q3 : Are there any recommended books or resources to supplement the course materials?
A3 : Are there any recommended books or resources to supplement the course materials?