Fundamentals of Quick Breads and Cakes
The purpose of this course is to provide students with foundational knowledge and hands-on experience in the preparation of quick breads and cakes. It is designed to help learners understand the principles of baking, the roles of key ingredients, and the proper mixing and baking techniques essential for producing consistent, high-quality products.
Instructor:
Share this page:
Take This Course
- Method: Face to Face
- Contact Hours: 30 hours
- Price: TT$2,295
- 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.
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: 30 hours
- Price: TT$2,295
Learning Outcomes
- Identify and apply appropriate baking methods for quick breads and cakes
- Understand the role of each ingredient and how of baked goods
- Successfully create a range of quick breads and cakes
- Troubleshoot and correct common baking errors
- Learn to decorate with icing and other presentation techniques
Course Description:
This course provides a comprehensive introduction to the world of quick breads and cakes. Students will explore fundamental baking techniques, ingredient functions, and the science behind achieving the perfect texture, flavour, and presentation. Over the course of 5 weeks, students will learn how to prepare a variety of baked goods, from muffins and biscuits to layered cakes and sponges, while mastering essential mixing methods such as the muffin method, creaming method, and foam method.
Through practical application and guided instruction, students will gain the technical skills, confidence, and creativity necessary to execute a range of baked goods both sweet and savoury while developing their ability to identify and troubleshoot common baking faults. This course lays the groundwork for more advanced studies in pastry arts and prepares students for professional or personal baking success.
Topics:
1. Introduction & Quick Breads Basics
- What are quick breads?
- Characteristics and types (loaf, muffin, biscuit, scone, etc.)
- Functions of ingredients (flour, leaveners, fat, liquid, eggs)
Practical:
- Banana Bread (muffin method)
- Buttermilk Biscuits (biscuit method)
- Muffin Variations (e.g., blueberry, chocolate chip)
Key Focus:
- Proper mixing (avoiding overmixing)
- Mise en place
- Portioning and baking
Advanced Quick Breads & Evaluation
- Leavening agents: baking powder vs. baking soda
- Factors affecting texture, rise, and browning
- Sensory evaluation (taste, texture, aroma)
Practical:
- Cornbread
- Scones (plain and flavoured)
- Quick Bread or Savoury Loaf
Activity:
- Compare textures of properly and improperly mixed quick breads
- Ingredient substitution discussion (e.g., gluten-free flours, egg replacers)
Introduction to Cakes
- Classification of cakes:
- Shortened cakes (butter cakes)
- Unshortened cakes (foam cakes)
Mixing methods:
- Creaming
- One-stage
- Foam method
Practical:
- Pound Cake (creaming method)
- Basic Sponge Cake (foam method)
Activity:
- Group discussion: Role of eggs, sugar, and fat in structure and texture
Cake Techniques & Troubleshooting
- Common cake faults and how to correct them
- The science of emulsification and leavening in cakes
- Cooling, cutting, and storage of cakes
Practical:
- Chiffon Cake or Genoise Sponge
- Yellow Layer Cake (one-stage method)
- Cupcake variations
Activity:
- Fault diagnosis: Students examine samples with issues (e.g., collapsed, dry, sunken centre)
Icing, Decoration & Final Practical
- Types of icing: buttercream, glaze, ganache, fondant (basic overview)
- Basic cake assembly and decoration principles
- Presentation and serving techniques
Practical:
- Decorate a cake with buttercream (simple piping and finishing)
- Prepare and present a quick bread and a cake of choice (Final assessment)
Final Assessment:
- Students present one quick bread and one cake (can be individual or team-based)
Questions? Please contact us at hazel.taylor@thti.edu.tt or 868-477-8910
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.
