3 Months (Baking Fundamentals):

• Kitchen safety, hygiene, and equipment usage.

• Accurate measuring techniques (weight vs volume).

• Understanding ingredient functions (flour, sugar, eggs, fat, leaveners).

• Mixing methods (creaming, folding, whisking).

• Making basic quick breads (muffins, scones).

• Making simple cookies (drop, cutout).

• Making basic cakes (butter cake, sponge basics).

• Basic frostings (simple buttercream).

(Intermediate Baking & Pastry):

• Yeast breads (basic white loaf, rolls).

• Introduction to laminated dough basics (e.g., rough puff pastry).

• Pies & tarts (making crusts, fillings).

• Intermediate cakes & assembly.

• Custards & sauces (e.g., creme anglaise, pastry cream basics).

• Understanding baking science (gluten development, leavening).

• Basic costing of baked goods.

• Practical: Produce a variety of breads, pastries, and cakes.