CRAFT BAKERY-YEAR 2014 SUMMER COURSES- 4 weeks 1ST BATCH: 12.5.2014 TO 11.6.2014 TIME: 9.00 AM TO 12.30 PM. 2ND BATCH 12.5.2014 TO 11.6.2014 TIME: 2.00 PM TO 5.30 PM. 3RD BATCH: 12.6.2014 TO 11.7.2014 TIME: 9.00 AM TO 12.30 PM. 4th BATCH: 12.6.2014 TO 11.7.2014 TIME: 2.00 PM TO 5.30 PM. ADMISSION IS ON – FIRST COME FIRST SERVE BASIS. Course Objectives. At the end of the course, the candidates will be trained in the basic skills. Time: Monday to Friday. Batch Size: 40 students per batch Fees: Rs. 20,000/- (includes toolkit, head gear, aprons, recipe booklet and finished product) Eligibility: Above 16 years of age. Course Contents: I. BREADS

1) Bread Rolls-Plain, Shaped. 2) Bread Loaf-Plain, Whole Wheat, Enriched Multigrain, Harlequin Bread. 3) French bread, Foccacia, Ciabatta, and Pita. 4) Bread sticks.

II. OTHER YEAST PRODUCTS

1) Doughnuts-Chocolate, Stuffed. 2) Chelsea Buns. 3) Baba-au-rum.

III. CAKES 1) Swiss Roll, Black Forest, Pineapple Gateaux. 2) Plain and Chocolate, Genoese Sponge. 3) Rich cakes – Fruit, Date and Walnut, Madeira. 4) Cup cakes-Vanilla Burns, Mava. 5) Eggless Cake. 6) Madelines

IV. PASTRY

1) Short crust – Jam Tarts, Apple Pie, Quiche, Cheese straws. 2) Laminated Veg. Puffs. 3) Danish – Croissants. 4) Choux – Chocolate Éclairs.

V BISCUITS Tri – colour, Pista – Badam.

VI. COOKIES Butter buttons, melting moments, Nankhatai. Coconut macaroons, Chocolate cream fingers. VII. ICINGS Chocolate fudge, Choc Truffle. VIII. DEMONSTRATIONS Brownies, Royal icing, Tiramisu, Strawberry cheesecake, Chocolate mousse, Lemon soufflé, Caramel custard, Trifle, Lemon meringue pie. Honey biscuits and Chocolates.

3 months

INSTITUTE OF HOTEL MANAGEMENT, CATERING TECHNOLOGY &APPLIED NUTRITION

VEER SAVARKAR MARG, DADAR (W). MUMBAI - 400 028. (SPONSORED BY GOVT. OF INDIA)

Ph 24457241/42,24459154/55 Fax: 24449779 e-mail:mumcat@vsnl.comWebsite : www.ihmctan.edu

ADMISSION FORM

3 months

BATCH APPLIED FOR:

BATCH 1 □ BATCH 2 □ BATCH 3 □ BATCH 4 □