Easter Baking Masterclass
The Easter Baking Masterclass is tailored for culinary professionals and enthusiasts with intermediate skills who wish to deepen their expertise. This intensive, hands-on program focuses on advanced baking techniques and chocolate artistry, highlighting the use of local ingredients and innovative flavor combinations to create exceptional Easter-themed products.
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- Method: Face to Face
- Contact Hours: Contact Hours: 12 hours
- Price: TT$699
- Sign Up Now - Pay Later!
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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.
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: Contact Hours: 12 hours
- Price: TT$699
Learning Outcomes
- Master advanced baking techniques and chocolate work.
- Develop skills in tempering, molding and working with chocolate.
- Understand ingredient pairing and flavor balancing.
- Prepare yeast-based baked goods such as hot cross buns, panettone and brioche
- Craft laminated pastries including croissants, danishes, pain au chocolat and more.
- Create innovative desserts incorporating milk, dark, and white chocolate.
- Develop ganache, flavored truffles and chocolate ice cream with confidence.
Course Description:
Lectures will be issued via
- Hands-On Training: Direct, practical experience in advanced techniques with expert
supervision. - Focused Demonstrations: Step-by-step guidance tailored for participants with existing
knowledge. - Collaborative Discussions: Group exploration of flavor balancing, ingredient pairing, and
troubleshooting. - Innovative Applications: Integrating local ingredients into sophisticated recipes.
- Immediate Feedback: Real-time support to refine techniques and enhance understanding.
Session 1: Advanced Baking Techniques
- Introduction: Overview of course structure and expectations.
- Yeast Preferments: Techniques for biga, sponge, and levain.
- Yeast Dough Preparations: Crafting hot cross buns, panettone and brioche.
- Laminated Doughs: Creating croissants, danishes, and pain au chocolate with professional flair.
- Custard Preparation: Techniques for creating smooth and stable custards.
- Baking Science: Exploring advanced concepts and troubleshooting tips.
Session 2: Chocolate Basics and Tempering
- Cocoa History and Sourcing: Overview of cocoa origins and professional sourcing.
- Chocolate Varieties: Understanding and applying milk, dark, and white chocolate.
- Tempering Techniques: Practical work with seeding, tabling, and microwave methods.
- Chocolate Applications in Baking: Incorporating chocolate into baked goods like hot cross buns, brownies, cakes, and cookies.
- Ganache and Truffles: Crafting flavored truffles and versatile ganache.
- Chocolate Ice Cream: Mastering techniques for smooth, creamy chocolate ice cream.
Course Instructor(s):
Chef Vergiss Lovelace
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.
