What you'll learn
A Diploma in Cooking and Baking is a professional course that teaches students the fundamental skills and techniques needed for a career in the culinary and hospitality industries, combining hands-on practice with theory. The curriculum typically includes cooking and baking techniques, kitchen management, food safety, hygiene, and international cuisines. Graduates are prepared for roles such as chef, baker, pastry chef, or to open their own food businesses.
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Course Syllabus
SYLLABUS OF COOKING AND BAKING DIPLOMA
- Introduction to culinary arts: History, kitchen organization, and equipment.
- Food safety and hygiene: Regulations, sanitation, and waste management.
- Knife skills: Cutting, chopping, and dicing techniques.
- Stocks, sauces, and soups: Preparation of mother sauces, broths, and consommés.
- Cooking methods: Boiling, roasting, grilling, frying, steaming, and microwave cooking.
- Ingredient knowledge: Functions of ingredients, preparation, and cooking techniques for meats, fish, and vegetables.
Baking and confectionery
- Baking fundamentals: Leavening agents, dough preparation, and key ingredients like flour, fat, and sugar.
- Bread making: Yeast-based and quick breads, kneading, and fermentation.
- Cakes and pastries: Mixing methods, types of cakes, and basic pastry techniques.
- Cookies and biscuits: Mixing, shaping, and baking methods.
- Confectionery: Working with chocolate (tempering, molding), sugar work, and creating desserts.
Advanced and professional topics
- Advanced baking: Artisan breads, laminated doughs, and advanced pastry techniques.
- International cuisines: Continental, Asian, Mediterranean, and other regional dishes.
- Desserts and plating: Creating and presenting plated desserts.
- Kitchen management: Menu planning, cost control, inventory, and customer service.
- Entrepreneurship: Marketing, business planning, and legal aspects of running a food business
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