FREE DELIVERY within Metro Manila for orders ₱10,000 and above!
Product has been added to your cart.
0

The Art of Basic Baking

Six-dessert collage: purple glaze pours into a metal bowl, meringue-topped tarts, a cupcake with pale yellow frosting and red bits, glazed donuts, lavender cupcake with a butterfly decoration, and a pink macaron with purple filling and gold accents.

OUR COMMITMENT FOR THIS COURSE

This is a practical training program designed for aspiring bakers, home-based entrepreneurs, café owners, and food business starters who want to build a strong foundation in baking. Through a guided, hands-on approach, participants will gain the essential knowledge and practical skills needed to create high-quality baked goods with confidence and consistency.

This course is structured to make baking more approachable while still giving participants a solid understanding of the principles behind it. From ingredient functions and measuring techniques to mixing methods and product applications, the program is designed to help learners understand not only what to do but also why it matters for achieving better baking results.

For individuals planning to start a baking business or expand their current menu, this course also offers practical insights into costing, portioning, product consistency, and small-scale production considerations. Participants will develop skills that are useful both in personal baking practice and in commercial food applications.

By completing this training program, participants will walk away with a better understanding of baking fundamentals, hands-on experience in preparing selected products, and the confidence to apply what they have learned in real kitchen or business settings. Whether for home use, café offerings, or future bakery plans, this course is designed to support growth through practical learning.

WHAT TO EXPECT DURING THIS COURSE?

This 1-day intensive baking course combines essential baking fundamentals, hands-on application, product finishing, quality control, and basic business knowledge into one practical training session. Participants will learn the functions of key baking ingredients, proper measuring and mixing techniques, batter and dough handling, temperature and timing control, and the preparation of selected basic baked products. The course also covers proper cooling, finishing, presentation, portioning, storage, troubleshooting common baking issues, and maintaining product consistency. Basic costing, pricing, ingredient management, wastage control, and practical insights for home-based, café, or small-scale baking businesses will also be introduced. The training concludes with product evaluation, instructor feedback, a Q&A session, and the awarding of certificates.e is designed to support growth through practical learning.

I. Introduction

  1. Overview of the program and its relevance to the participant’s goals.
  2. Introduction of instructor and participants.
  3. Presentation of course objectives, schedule, and expectations.
  4. Discussion on current baking opportunities and market demand.

II. Understanding Baking Basics

  1. Introduction to the fundamentals of baking.
  2. Differences between common baked products such as cakes, cookies, breads, and pastries.
  3. The importance of precision, temperature, timing, and technique in baking.

III. Ingredients and Their Functions

  1. Key ingredients: flour, sugar, eggs, fats, dairy, leavening agents, and flavorings.
  2. Function of each ingredient in the final baked product.
  3. Selecting the right ingredients for better texture, flavor, and consistency.

IV. Measuring and Mixing Techniques

  1. Proper measuring of dry and wet ingredients.
  2. Introduction to common mixing methods.
  3. Understanding batter and dough consistency.
  4. Avoiding common beginner mistakes in preparation.

V. Hands-On Basic Baking Application

  1. Preparation of selected foundational baked products.
  2. Demonstration of proper mixing, portioning, and baking process.
  3. Guided hands-on practice to build confidence and technique.

VI. Product Finishing and Presentation

  1. Proper cooling, handling, and finishing of baked products.
  2. Basic presentation techniques for better product appeal.
  3. Portioning and serving suggestions for different types of baked goods.

VII. Troubleshooting and Quality Control

  1. Common baking issues and how to correct them.
  2. Understanding texture, appearance, and doneness.
  3. Maintaining product consistency in repeated production.

VIII. Costing and Business Practicalities

  1. Basic cost computation and pricing strategy.
  2. Managing ingredients, wastage, and shelf life.
  3. Simple planning for home-based, café, or small-scale baking business setups.

IX. Practical Application

  1. Hands-on production of selected basic baked products.
  2. Application of proper baking and finishing techniques.
  3. Product review, evaluation, and instructor feedback.

X. Certification and Closing

  1. Recap of key learnings and Q&A session.
  2. Evaluation of final baked outputs.
  3. Awarding of certificates and photo documentation.

Ready to start your own business?

choose your most convenient time and set up for your training course.

Book A TrainingEmail Us