WHAT YOU WILL LEARN

SKILLS YOU WILL GAIN

Description

Certificate Course in Baking Technology

The Certificate Course in Baking Technology, offered by the School of Food Science and Technology at Minhaj University Lahore, is a comprehensive online program designed for individuals eager to delve into the science and art of baking. This course is ideal for aspiring bakers, food industry professionals, and anyone passionate about enhancing their baking skills and knowledge.

Course Overview:

This course provides an in-depth exploration of baking technology, covering essential principles and practices required in the baking industry. Participants will learn about various aspects of baking, from the fundamentals of dough preparation to the intricacies of producing diverse baked goods, including quick breads, pies, cakes, cookies, and tarts.

Key Learning Objectives:

• Baking Fundamentals: Gain a solid understanding of basic baking principles, including the production techniques for different types of baked goods.
• Ingredient Functions: Explore the roles and interactions of ingredients in baking, and how to use them effectively to achieve desired results.
• Baking Terminology: Familiarize yourself with key baking terms and concepts essential for effective communication in the industry.
• Equipment and Tools: Learn about the tools and equipment used in baking, including their proper usage and maintenance.
• Formula Conversions: Master the skills needed to adjust and convert baking formulas for various applications.
• Food Additives: Understand the role and impact of food additives in baking and food processing.

Course Format:

Delivered entirely online, this course offers flexible learning opportunities, allowing you to study at your own pace from anywhere in the world. Interactive modules, practical exercises, and detailed resources ensure a thorough understanding of baking technology.

Who Should Enroll:

This course is designed for anyone interested in the baking field, including:

• Aspiring bakers looking to start a career in the baking industry.
• Food industry professionals seeking to enhance their baking knowledge and skills.
• Culinary enthusiasts who want to understand the science behind their favorite baked goods.

Enrollment and Duration:

For enrollment details, course duration, and additional information, please visit the Directorate of Open and Distance Learning (DODL) website. https://dodl.mul.edu.pk

Learning Objectives

• Apply different mixing techniques, baking processes and predict their outcomes.
• Demonstrate proper production stages for breads and cakes.
• Demonstrate fundamental baking techniques.
• Interpret recipes for the intended outcome.
• Work effectively as a member of a team
• Motivated professional with a solid background in baking and fine culinary arts.

Learning Outcomes

• Describe properties and functions of the basic ingredients used in baked goods.
• Demonstrate tool/equipment and to identify various ingredients & their uses.
• Weigh and measure ingredients used in baking.
• Resize recipes to meet production needs and equipment capacities.
• Prepare typical chemically leavened products.
• Scale, mix, mold, proof and bake yeast raised goods.
• Prepare cookies using various common dividing and panning techniques.
• Prepare home style crumb topped and two crust pies.
• Learn product finishes such as glazes, icings, frostings and fillings.
• Demonstrate proper storage techniques for all baked products

Weekly Lectures Plan

 

Week 1: Introduction to Baking Basics

• Lecture 1 & 2: Basic Principles
  • Introduction to Baking
    • Overview of baking technology and its significance
  • Scaling and Measuring
    • Techniques for accurate ingredient measurement
  • Equipment and Tools
    • Introduction to essential baking tools and their uses

Week 2: Cake Manufacturing

• Lecture 3 & 4: Manufacturing of Cakes
  • Marble Cake
    • Preparation methods and techniques
  • Egg Cake
    • Recipe and baking procedures
  • Plain Cake
    • Basic recipe and variations
  • Butter Cake
    • Ingredients, mixing methods, and baking tips

Week 3: Cookie Manufacturing

• Lecture 5 & 6: Manufacturing of Cookies
  • Plain Cookies
    • Standard recipe and baking process
  • Butter Cookies
    • Techniques for creating rich, buttery cookies

Week 4: Biscuit and Bread Manufacturing

• Lecture 7 & 8: Manufacturing of Biscuits
  • Chocolate Chip Biscuits
    • Recipe and baking steps
  • Biscotti
    • Preparation techniques and tips
  • Plain Biscuits
    • Basic biscuit recipe and variations
• Manufacturing of Breads
  • Banana Bread
    • Ingredients, mixing, and baking methods
  • Plain Bread
    • Basic bread-making techniques

Week 5: Specialty Breads and Patties

• Lecture 9 & 10: Manufacturing Chicken Bread
  • Recipe and preparation techniques for chicken-filled bread
• Manufacturing of Patties
  • Small Bite Patties
    • Preparation and filling options
  • Large Patties
    • Recipe and cooking methods

Week 6: Pizza Manufacturing

• Lecture 11 & 12: Manufacturing of Pizza
  • Thin Crust Pizza
    • Dough preparation and topping techniques
  • Deep Pan Pizza
    • Ingredients and baking process
  • Stuffed Crust Pizza
    • Techniques for creating a stuffed crust and filling options