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Course Trailer
Module 1: Dough Kneading
Unit 1.1 - Weighing and Premixing of Ingredients
Unit 1.2 - Mixing and Dough Kneading
Unit 1.3 - Dough Fermentation
Module 2: Margherita/Vegetable Pizza
Unit 2.1 - Dough Preparation
Unit 2.2 - Rolling of Pizza Base and its embellishment
Unit 2.3 - Pizza Baking
Module 3: Cheese Garlic Bread/Stuffed Calzone
Unit 3.1 - Preparation of Dough
Unit 3.2 - Rolling and Embellishment of Cheese Garlic Bread
Unit 3.3 - Rolling and Embellishment of Stuffed Calzone
Unit 3.4 - Baking Process
Unit 3.5 - Observation of Cheese Garlic Bread/Stuffed Calzone
Module 4: Cinnamon/Castor Bread
Unit 4.1 - Preparation of Dough
Unit 4.2 - Rolling, shaping, filling, sealing, and topping of Cinnamon/Castor Loaf
Unit 4.3 - Baking of loaves
Unit 4.4 - Analysis and Result
Module 5: Chocolate Cake
Unit 5.1: Components used in Chocolate Cake
Unit 5.2: Preparation of Batter in Planetary Mixer
Unit 5.3: Baking and Analysis of the Baked Chocolate Cake
Module 6: Orange Zest Cake
Unit 6.1: Dry and Wet Ingredients in Orange Cake
Unit 6.2: Process of Batter preparation with the help of a hand mixer
Unit 6.3: Baking and Observation of Baked Orange Zest Cake
Module 7: Muffins (Banana Walnut/Millet Muesli)
Unit 7.1: Traditional Method of Batter making for Muffins
Unit 7.2: Batter Preparation for Banana Walnut and Millet Muesli Muffins
Unit 7.3: Process of Molding and Baking
Unit 7.4: Analyzing the final baked muffins
Module 8: Almond/Coconut Cookies
Unit 8.1: Process of Cookie Dough Preparation
Unit 8.2: Refrigeration of cookie dough
Unit 8.3: Rolling and Shaping of Cookie Dough
Unit 8.4: Process of Baking and Analyzing the Final Baked Cookies
Module 9: Buns and Rolls
Unit 9.1: Process of Making Simple Plain Buns
Unit 9.2: Process of making Stuffed Buns
Unit 9.3: Process of Creating Variations in Different Shapes and Forms of Buns and Rolls
Unit 9.4: Proofing and Baking
Unit 9.5: Observations of Baked Buns and Rolls