Baking Boot Camp I&II
This Baking Boot Camp I is an immersive and hands-on culinary experience designed to introduce teenagers( 12-18yrs) 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.
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Baking Boot Camp I&II
- Method: Face to Face
- Contact Hours: 48 hours
- Price: TT$1,500
Next Session: August 4, 2025
Classes: Face-to-Face|
Date : Boot Camp 1- 4th August,2025 -7th August,2025 -($850) |
Boot Camp 2- 11th August,2025- 14th August, 2025- ($1500 for1&2) |
Time: 9.00am – 3:00pm|
NOTE: Participants must come back Booth camp 1 in order to do Boot camp 2
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Course Summary
Baking Boot Camp I&II
- Method: Face to Face
- Contact Hours: 48 hours
- Price: TT$1,500
Next Session: August 4, 2025
Classes: Face-to-Face|
Date : Boot Camp 1- 4th August,2025 -7th August,2025 -($850) |
Boot Camp 2- 11th August,2025- 14th August, 2025- ($1500 for1&2) |
Time: 9.00am – 3:00pm|
NOTE: Participants must come back Booth camp 1 in order to do Boot camp 2
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
Cookies Galore Part II
- Fundamentals of royal icing; cookie decorating using royal icing
- Cookie decorating using fondant
Week 2 : Cake Making & Bread Making
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
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
Chef Sonia Phillip is a lecturer in Culinary Arts at the Tobago Hospitality and Tourism Institute (THTI) . She is a graduate of the world renowned Le Cordon Bleu and holds a Bachelor’s Degree in Economics and Art History from McMaster University in Canada. Chef Sonia’s passion for food has taken her to London, Barbados and Trinidad and Tobago where she gained extensive experience in the food service industry.
Chef Sonia’s mastery of French culinary techniques, coupled with her knowledge and expertise in Caribbean flavours make her an exceptionally talented and dedicated professional. She has a strong interest and commitment to sustainability and innovation in the foodservice industry which she infuses in her creations, and is guaranteed to take you on a culinary journey that promises no shortage of innovation, creativity and gastronomic delight.
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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.
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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.
