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Certificate in Baking

This five month program is intended to provide students with a foundation knowledge and skills in baking and pastry arts. This course gives students the initial hands-on training in the preparation of different types of breads, pies and pastries, cakes and icings.

The first month of the course will focus on the fundamentals topics, intended to provide students with a well-rounded background knowledge on the core lessons that every professional chef must know. These topocs include: how to be a professional chef, product identification, kitchen mathematics as applied to baking, and food safety and sanitation.

Lessons for the succeeding months are as follows: Second month will tackle the fundamentals of bread baking, focusing on different types of yeast breads, the third month on quick breads, cookies and bars, the fourth month on pies and pastries. The fifth month will cover the fundamentals of cake technology and finishing, featuring different kinds of cakes and icings.

MONTH 1 Professional Chef Product I.D. 1 and 2 Kitchen Math 1 and 2 Food Safety and Sanitation 1 and 2	MONTH 2 Fundamentals of Bread Baking Pan de Sal Soft Roll White Loaf Bread Whole Wheat Hamburger Buns Sweet Roll Vienna Bread Ciabatta Pumpernickel Bread Pain de Campagne Soft Pretzel Olive and Herb Focaccia Crumpets Light American Rye Bread and Rolls Pita Bread/Middle Eastern Flat Breads French Bread (Baguette)
MONTH 3 Quick Breads, Cookies and Bars Biscuits Cranberry Drop Scones Irish Soda Bread Popovers Date Nut Bread Blueberry Muffins Double Chocolate Muffins White Chocolate Macadamia Cookies Peanut Butter Cookies Almond Biscotti Gingersnaps Brownies	MONTH 4 Pies and Pastries Flaky/Mealy Pie Dough Short Dough Old-Fashioned Apple Pie Peach Sour Cream Pie Strawberry Chiffon Pie Vanilla Cream Pie Pecan Pie Cream Puff Eclairs Pastry Cream Paris-Brest Chaussons Palmiers Pappilons
MONTH 5 Fundamentals of Cake Technology and Finishing Yellow Butter Cake Old-Fashioned Pound Cake Devil's Food Cake Genoise Yellow Chiffon Cake French Butter Cream Icing Caramel Fudge Icing Ganache Icing Royal Icing Sacher Glaze Icing

Php 100,000.00 for the entire course, inclusive of :

1 set of uniform
1 Professional Baking by Wayne Gisslen
All Ingredients
Certificate in Baking

Admission Requirements are: Php500.00 Application Fee and accomplished AHA Application Form.

Complete program tuition is Php 100,000.00 (to be paid in full on or before the start of class).
A discount of P10,000.00 will be given to those paying in full ONE month BEFORE the start of class date.

Price subject to change without further notice.

Installment terms are available for Filipino residents only. Visit the school for further details. Terms are not available to foreign students.

Classes start every May and November of the year. Pls call +63 2 8927372 or 8927702

Classes are held Wednesdays on an afternoon to evening schedule.

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