The Bake, Drink & Take course is designed to provide participants with a hands-on, immersive culinary experience that combines traditional baking skills with festive beverage preparation. The course bridges the gap between learning and practical application by allowing each participant to not only develop techniques in the kitchen but also leave with finished products they can proudly share with family and friends.

Session 1 – Cakes & Breads

Learning Focus: Baking traditions, mixing methods, proofing, food safety

Learning Objectives:

1. Understand traditional Caribbean Christmas baking methods.
2. Apply correct mixing techniques for cakes and breads.
3. Practice kneading, proofing, and shaping breads.
4. Package baked products for presentation/take-home.

Practical:

• Black Cake (Fruit Cake) – preparation of soaked fruits, mixing, baking in an 8-inch pan
• Sweet Bread – coconut-filled sweet bread, shaping and baking in loaf pan
• Homestyle Bread – standard loaf bread, kneading, proofing, and baking
• Marble Sponge Cake – preparation of sponge batter, marbling technique, baking in an 8-inch pan

Session 2A– Festive Drink (Ponche de Crème, ginger beer & Sorrel)

Learning Focus: Caribbean drink traditions, preservation, bottling, storage techniques

Learning Objectives:

1. Learn safe preparation techniques for dairy- and plant-based beverages.
2. Understand flavor balancing with spices and sweeteners.
3. Apply proper straining, bottling, and storage methods.
4. Package drinks attractively for take-home use.
   
   

Practical:

• Ponche de Crème (500 ml) – preparation with milk, eggs, nutmeg, bitters & rum
• Sorrel Drink (500 ml) – steeping with ginger, cloves, orange peel, and bottling
• Homemade Ginger Beer (500 ml) – preparation using ginger root, spices, sugar, and controlled fermentation

Session 2B – Savory Christmas Special (Pastelles)

Duration: 4 – 4.5 hours
Focus: Preparing traditional Caribbean pastelles – dough, fillings, wrapping, and steaming.

Learning Objectives:

1. Understand the cultural significance of pastelles in Caribbean Christmas traditions.
2. Learn techniques for preparing cornmeal dough with proper texture.
3. Prepare assorted savory fillings (chicken, beef, fish, vegetarian).
4. Practice wrapping pastelles in fig leaves/foil and cooking by steaming.
5. Package pastelles for storage and gifting.

Practical:

• Pastelles – dough preparation, meat, fish and vegetable fillings, wrapping in fig leaves, steaming.
  
  

Final Take-Home Package (Per Person):

• 1 × 8-inch Black Cake
• 1 × Sweet Bread Loaf
• 1 × Homestyle Bread Loaf
• 1 × 8-inch Marble Sponge
• 1 × 500 ml bottle Ponche de Crème
• 1 × 500 ml bottle Sorrel
• 1 × 500 ml bottle Ginger Beer
• 1 × Dozen assorted Pastelles (chicken, beef, fish & vegetable)