Baking Boot Camp I&II
This Baking Boot Camp I is an immersive and hands-on culinary experience designed to introduce teenagers( 13 – 18yrs) to the creativity, art and science of baking. Throughout this course, students will learn essential baking techniques, develop their creativity in the kitchen, and gain the confidence to create delicious baked goods from scratch. Starting with basic preparations and basic recipes, this boot camp will empower teenagers to become skilled bakers and set the foundation for Baking Boot Camp II.
Instructor:
Share this page:
Take This Course
- Method: Face to Face
- Contact Hours: 48 hours
- Price: TT$1,500
- Sign Up Now - Pay Later!
Submit Form
Review Cart
Confirm
You are required to pay 100% of the total cost at least seven (7) working days prior to commencing of training. If you are unable to pay the full amount before the start of classes, you have the option of making 50% down payment and the balance payable by the middle of the programme.
Persons that choose to make payments via the bank account: the receipt must be emailed or Whatsapp to 477-8910 one (1) week before commencing of training.
Should THTI cancel a scheduled class before its commencement, THTI will refund 100% of the course fee.Â
Should an applicant having paid all the required fees withdraw before the start of a scheduled class (having not attended any classes) a 10% penalty fee will be charged.
Should an applicant having paid all the required fees withdraw after the start of a scheduled class (having attended at least one (1) class) a 20% penalty fee will be charged.
No refund is applicable should an applicant having paid all the required fees withdraw after attending two (2) or more than two (2) classes
Should an applicant having paid part of the required fees withdraw before the start of a scheduled class (having not attended any classes) a 10% penalty fee will be charged.
Should an applicant having paid part of the required fees withdraw after the start of a scheduled class (having attended at least one (1) class) a 50% penalty fee will be charged.
No Refund is applicable should an applicant having paid part of the required fees withdraw after attending two(2) or more than two (2) classes.
Applicants in cases 2 and 3 will be given the option to transfer to another course or the same course being offered at another date.
Course Summary
- Method: Face to Face
- Contact Hours: 48 hours
- Price: TT$1,500
Learning Outcomes
- Understand fundamental baking principles, including ingredient functions, temperature control, and baking techniques.
- Develop time management and organizational skills while baking
- Prepare a variety of cookies, cakes, cupcakes and breads effectively
- Understand the importance of food safety and proper hygiene practices in the kitchen.
- Follow recipes accurately, measure ingredients correctly, and use various baking tools and equipment effectively.
Course Description:
This course is designed to introduce teenagers ,(13- 18) yrs, to the art and science of baking and provide a foundation of skills and knowledge for students to prepare a variety of baked goods, eventually moving on to the more advanced Baking Boot Camp II.
Note: Participants MUST COMPLETE Booth Camp 1 to partake in Booth Camp 2.
Week 1: Baking Basics
Understanding the Foundations of Baking
- Introduction to the course and safety guidelines
- Understanding baking terminologies, ingredients, scaling and measurement techniques
- Exploring essential ingredients and their functions in a variety of baking preparations
Cookies Galore Part I
- Introduction to different types of cookies and techniques for shaping cookies: three types will be done: drop cookies, rolled cookies, and cut-out cookies
- Essential ingredients and tools for cookie making
- Classic chocolate chip cookies, oatmeal raisin cookies and peanut butter cookies
- Checkerboard cookies
Â
Cookies Galore Part II
- Fundamentals of royal icing; cookie decorating using royal icing
- Cookie decorating using fondant
Week 2 : Cake Making & Bread Making
Â
Become a Cake Boss!
- Cupcakes and frosting
- Cupcake basics: vanilla and chocolate
- Easy flavor add-ins to a basic cake mixture
- Buttercream frosting – tinting, flavoring and consistency
- Piping and decorative techniques for cupcakes
Â
The Art of Bread Making
- Introduction to yeast and the 12 steps of bread making
- Classic white and whole wheat breads
- Shaping classic and plaited/braided loaves
- Dinner rolls – preparation of a variety of shapes
- Customizing basic bread doughs with a variety of mix ins
Course Instructor(s):
Chef Sonia Phillip
Frequently Asked Questions
When is the next cycle of this course?
If you do not see a next session date for this course, you can still register today and we will notify you as soon as a new date is published. You can then make payments after a date is confirmed.
How do I register for this course?
- Create an account or log in.
- Submit the registration form.
- Choose payment option.
- Make payment.
Do you have a payment plan?
Yes! We can offer you a payment plan if you are unable to pay the course fees in full upfront. Please contact us.
Can I pay with cash?
Cash deposits can be made at the bank. You can also pay via bank transfer or credit card through our website.
Note: We no longer accept cash payments on campus.
Do I get a certificate upon completion of this course?
Yes you will receive your certificate upon completion once all fees are paid.
