Doughs, Breads, Pastries, Biscuits &
Bakery Confectioners Courses
True art of Scones, Biscuits, Cookies, Breads and French Pastries
Look no further
We have it all
You are able to set up your bakery by obtaining
the foundational insight into all you need to know




French Patisserie Pastry Certified Course
LAMINATION & PASTRY COURSE
SUITABLE FOR ANYONE!
Come fall in love with French Pastries. Be able to make amazing French classics such as Croissants, Tartlets, Custard Slices, Profiteroles, Chocolate éclairs and Paris-Brest to name a few.
Learn the fundamental techniques and how to make pastries. Build your skills and techniques step by step and start cooking and baking like a professional pastry chef.
Looking to learn and perfect
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Make a variety of confectionary & savory pastry items using puff pastry
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Understand and work an enriched dough
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Practice and learn the techniques and methods of Lamination
You will Make & Bake
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Croissant Pastry Dough
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Classic Croissants
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Pain Au Chocolat
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Butter Puff Pastry
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Mille-Feuille /Custard Slices
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French Pastry Cream
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Chantilly Cream
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Diplomate Cream
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Cream Horns
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Basic Enriched Dough
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Cinnabons with glaze
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Frangipane
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Danish pastry
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Rose Des Sable Au Chocolat
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Chocolate Eclairs
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Choux à la Crème / Choux Pastry
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Classic Eclairs + Paris-Brests +Profiteroles
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Pâte Sucrée / French Sweet Short-Crust Pastry
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Milk Tart + Classic Milk Tart Filling
Skills & Techniques
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Viennoiserie / Enriched Yeast Leavened Pastry Dough
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Preparation of enriched dough
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Lamination techniques and method
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Designing and decorating French Patisserie Pastries
Includes your SACA Certificate of Completion & Achievement
Level of skills learnt: Beginners & Intermediate
Duration: 3 Day Certified Course
Time: 09:00 to 16:00
Course Fee: R6,900
Suitable for: Anyone that enjoy pastries,
and are looking to learn the science
and art of pastry, will love this course
and all the pastries you will be
making!!!
Requirements: No previous knowledge or experience.
Whatsapp "Dates & Schedule Pastry Course"
079 451 2516




Dough & Bread Course
YEAST BASED FLOUR PRODUCTS
A variety of yeas dough recipes you can use for making loaf bread, pizza and dinner rolls anything you can think of using bread.
Going through the process of kneading any dough is crucial and the correct method results in a great texture. There are lots of different types of dough, and the technique for making pizza dough can differ from making dough for a loaf of bread. All you need to know how to knock up these dough recipes you’ll have an excellent foundation for doughs and breads.
Looking to learn and perfect
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Process of making a variety of dough
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Proof the yeast, scaling ingredients, mix, knead, proof the dough
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Working with doughs that are made differently and result in different end products.
You will Bake
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Bakery Style Bread
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Burger Buns / Dinner Rolls
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Cinnamon Rolls / Cinnabon's with Glaze
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Grissini's / Sesame Bread Sticks
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Braided Enriched Bread / Challah Bread
Skills & Techniques
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Fermentation process
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Understand and work with a leavening agent
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Kneading technique
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Proofing process
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Shaping dough
Level of Skills Learnt: Beginners, Intermediate & Advance
Duration: 1 Day Course
Time: 09:00 to 16:00
Course Fee: R3,500
Suitable for: Anyone!
Requirements: No previous knowledge or experience
SACA Certificate of Completion & Achievement will be made available upon request. An additional administration fee will apply.
Whatsapp "Dates & Schedule Dough & Bread Course"
079 451 2516




Biscuit & Cookie Course
FLOUR BASED CONFECTIONERY FOOD PRODUCT WHICH IS MADE AND BAKED COMPLETELY DIFFERENTLY TO CAKES
Much like cake, biscuit and cookies are soft and crumble unlike the sponge based products. A biscuit is a flour-based baked food product. Cookies are made from a soft, thick dough and are denser than an English biscuit. When they are finished, cookies are larger, softer, and chunkier than their biscuit cousins. One Day Class is a must to perfect scones, biscuits & cookies
Looking to learn and perfect
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Make a soft dough for both biscuits & cookies
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Understand the texture of both biscuits & cookies
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Use various piping skills to create decorative biscuits
You will Bake
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Almond Snowballs / Greek Cookies
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Melting Moments Biscuits
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English Ginger Cookies
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Lemon Poppy Seed Biscuits
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German Coconut Macaroons with Meringue
Additional Recipes
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Classic NO SPREAD Sugar Cookies
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Royal Icing
Skills & Techniques
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Perfecting the texture of biscuit and cookies
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Cookies require soft dough, while biscuits require hard dough.
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Cookies are little heavier than biscuits, whereas, biscuits are fluffier
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Methods and process for making these biscuit and cookies based products
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Storage and managing orders
Level of Skills Learnt: Beginners, Intermediate & Advance
Duration: 1 Day Course
Time: 09:00 to 16:00
Course Fee: R3,900
Suitable for: Anyone!
Requirements: No previous knowledge or experience
SACA Certificate of Completion & Achievement will be made available upon request. An additional administration fee will apply.
Whatsapp "Dates & Schedule Biscuit & Cookies"
079 451 2516




Bakery Confectioners Certified Course
STARTING UP A SMALL BUSINESS OR BAKERY
We got you. Are you interested in baking, are you keen on learning the ins and outs of baking methods for large quantities and production volume. Are you looking to start a small business, are you a baker who is ready to start a bakery business. This course is for anyone interested in understanding the bakery confectioners baking process and ingredients.
They say bread will get you on your feet but its confectionary that will make you money. Starting a bakery is an exciting project! Learn all the requirements, tips, tricks and secrets required to in a bakery.
Looking to learn
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The key procedures for baking depending on scale
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Work with various ingredients used in a commercial setting
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Make a variety of sponge based products
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Use various piping skills to create decorative bakery cakes
You will Bake
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Scones
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Chelsea Buns
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Madeira Cakes
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Chocolate Muffins
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Queen Cakes
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Chocolate Cake with Chocolate Icing
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Vanilla Sponge Cake & Buttercream Icing
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A Bakery Premix for home baking
Skills & Techniques
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Process to making items found in a bakery.
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Breads, scones & cake items
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Learn more in- depth details of mass production
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Bakery Business Plan
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Bakery Start Up Checklist
Includes your SACA Certificate of Completion & Achievement
Level of Skills Learnt: Beginners, Intermediate & Advance
Duration: 2 Day Course
Time: 09:00 to 16:00
Course Fee: R6,500
Suitable for: Anyone!
Requirements: No previous knowledge or
experience
"Dates & Schedule Bakery Confectioners Course"
079 451 2516
Offered
Weekdays, Weekends & Evenings
Contact
Secure Your Bake Station
Send your details
WhatsApp 079 451 2516
or
Email admin@bakeologystudio.com
Official invoice will be sent
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Make your payment
&
Secure your place
Bank: FNB
Acc Name: Bakeology Studio
Acc No: 628 6479 4146
Branch Code: 250655
Reference: Invoice # or Name
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