Diploma of Baking & Pastry Arts UNIT SIX

UNIT ONE Chocolate Centerpieces

Orientation Preparation For The Grand Buffet
Guide To Fruit Food Costing
Wet Method Cookery Requisition Planning
Dry Method Cookery Production Planning
Measuring Buffet Introduction and Planning
Quick Breads
Advanced Quick Breads

UNIT TWO
Fundamentals
Meringues, Macaroons
Cookies & Souffles
Egg Custards & Pastry Creams
Puddings & Cheesecakes
Foundations of Sugar
Foundations of Chocolate
Foundations of Hydrocolloids

UNIT THREE
Choux Pastry
Puff Pastry
Tarts and Pies
Galettes

UNIT FOUR
Advanced Doughs

The Diploma in
Laminated Doughs
Yeast Doughs
Puff Pastry "Our love affair with food requires greater technical
Brioche, Croissants, Viennoiserie

 Baking & Pastry

skill and knowledge. We have created an outstanding
facility, with rigorous curriculum, taught by trained
chef instructors.
UNIT FIVE
Cookies

Arts
Come...bring your passion!"
Cakes
Cupcakes
44 MURRAY STREET
Grand Gateau
WOODBROOK/TRINIDAD/W.I
Entremets T / + 868 628 5928
E / info@thebakingacademytt.com
Petits Fours
Crepes www.thebakingacademytt.com
 Meet Our Chef Cost
Tuition: $28,800
Non Refundable Registration Fee - $850
      (This is applied to your tuition fees)
Uniforms, All Textbooks and learning materials ,
A  Complete Professional Culinary Kit with PRO
Welcome to our Signature Diploma Program.
Designed for the Academy by Internationally Renowned Chefs , Tool Bag: $3200.00
our students will benefit from a rigorous curriculum designed
for those seeking a professional career in the field of Baking and All materials to be used
Pastry Arts. Internship placement 
This is a 6 month, 2 semester, intensive culinary program and
includes a 3 month internship within the industry. Made up of I.   Payment in full: less 5%
360 hours of Technique Artistry and Learning. Lessons are II.  Semester Payment: less 3.5%
taught through Demonstration, Practicals, Lectures and III. Monthly Payment of  $5280 per month
Examinations.
This course covers the essentials for entering the food industry
as a baker/entrepreneur or professional pastry cook or baker. It
serves as an in depth exposure to fundamental pastry and STEPHANIE TEEKARAM
baking theory, terminology, food handling standards, kitchen
operations, production organization and timing skills through
hands on experience of classical and modern baking
Stephanie attended the Institute of Culinary Education (ICE)
techniques. Lectures on Food Safety, Costing and Menu
where she graduated with Diplomas in Culinary Arts (2004),
Planning are included. 
Pastry and Baking (2005) and Restaurant Management (2006). In
2007, she left ICE to begin her career as a Pastry Chef. 
Our Classroom
Upcoming Dates 
Featured in the New York Times and CNN.com, she has worked
as a personal chef in New York and has also been the Executive SEMESTER ONE
Pastry Chef at several New York restaurants, including Kutshers 17TH SEPTEMBER -  28TH NOVEMBER, 2018
Tribeca, Kitty's Canteen and Ralph Lauren's Polo Bar.
SEMESTER TWO
Stephanie brings her wealth of culinary experience to the 7TH JANUARY - 2ND APRIL, 2019
Academy of Baking and Pastry Arts.  
INTERNSHIP
3RD APRIL - 3RD JULY, 2019
Our small classes guarantee individual attention. We assure MON, TUES, WED
you the finest culinary experience to rival that of any 9AM - 2PM 
international culinary and baking academy. There are no
additional or hidden fees for international students.  A PRIVATE CULINARY EXPERIENCE!