Learn the fundamentals of Indonesian bread making and pastry arts in this comprehensive course covering essential baking principles, tools, ingredients, and techniques. Master the organizational structure of professional pastry kitchens, explore career opportunities in the culinary field, and understand bakery layout and functionality. Develop practical skills working with yeast doughs, creating various pastries from doughnuts and fritters to pies and tarts, and perfecting different cake varieties including butter, pound, sponge, chiffon, genoise, and flourless cakes. Gain hands-on experience with professional baking equipment, learn about crucial ingredients and spices, and understand the science behind successful baking through structured modules that progress from basic concepts to advanced techniques.
Overview
Syllabus
- Introduction
- Indonesian Bread and Patisserie
- Pre Test
- Module 1
- Topic 1: Introduction to Basic Bread and Pastry Production Class & The Baking Profession
- Topic 2: Pastry Organization Chart and Culinary Career
- Topic 3: Pastry Layout and Function
- Module 2
- Topic 1: Baking and Pastry Tools and Equipment
- Topic 2: Baking and Pastry Ingredients and Spices
- Quiz
- Midterm Test
- Module 3
- Topic 1: Basic Baking Principle
- Topic 2 : Understanding Yeast Dough
- Module 4
- Topic 1 : Doughnuts, Fritters, Pancake and Waffle
- Topic 2: Pies, Tart and Special Pastries
- Topic 3: Butter Cake, Pound Cake, Sponge Cake, Chiffon Cake, Genoise Cake and Baked Flourless Cake
- Final Test
- Evaluation
Taught by
Febryola Indra, S.Tr.Par., M.Par.
