DAY 1:
MODULE 1
• Introduction to the course
• Weights and Measurements

DAY 2
• The Essential tools needed for production
• The Ingredients

DAY 3:
MERINGUES
• French Meringue
• Dacquoise (Nut meringue)
• Swiss Meringue
• Meringue Kisses
• Italian Meringue
• Piping Techniques

DAY 4:
CREAMS
• Chantilly/Whipped cream
• ⁠Chocolate ganache
• ⁠Cream anglaise
• ⁠Crème brulee – the batter
• ⁠Crème brulee – finished product

DAY 5
CREAMS
• ⁠Pastry cream part 1
• Pastry cream part 2
• Introduction to gelatin
• Chanty cream – part 1
• ⁠Chanty cream – part 2

DAY 6:
BAKE CAKES
• Introduction to baked cakes
• ⁠Marbel cake – The batter and finished product
• ⁠Orange Chiffon cake – Batter, design (candied orange peel), finished product
• ⁠Baked cheesecake – Based, batter, glaze and decoration

DAY 7
• Roulade (swiss roll)
• Roulade (swiss roll) – filling & decorating

DAY 8:
TARTS
• Introduction to tarts
• Pecan tart – shortcrust pastry
• Pecan tart – lining the ring
• ⁠Pecan tart – brown sugar syrup filling
• Pecan tart – blind baking
• ⁠Pecan tart – final baking
• ⁠Pecan tart – finished product

DAY 9
CHOUX BUNS PASTRY
• Choux pastry – the dough
• Choux pastry – craquelin part 1
• Choux pastry – craquelin part 2
• ⁠Choux pastry – filling & decorating

DAY 10
YEAST DOUGHS
• Introduction to yeast
• Making of Basic bread
• ⁠Basic bread – finished

DAY 11
• Fucaccia bread – the dough
• Fucaccia bread – reshaping
• ⁠Fucaccia bread – finished product

DAY 12
MAKING CINNAMON ROLL
• Cinnamon roll – the dough
• ⁠Cinnamon roll – shaping
• Cinnamon roll – egg wash
• ⁠Cinnamon roll – finished product

DAY 13
MAKING CROISSANT 🥐
• Laminated dough
• ⁠Croissant – shaping
• ⁠Croissant – finished product

DAY 14
GLASS DESSERT
• Glass dessert – Mango creamux
• ⁠Glass dessert – Panna cotta
• ⁠Glass dessert – Assembly
• ⁠Glass dessert – Decorating

DAY 15
BONUS LESSONS
• Making Isomalt L.O.L lollypop
• ⁠How to make Pizza 🍕
• How to Make Homemade Bread 🍞
• ⁠⁠Jamaica Beef Patties [Meat Pie]• ⁠Burger Buns Sandwich
• ⁠Hot cross Buns

CERTIFICATE OF COMPLETION