- INTRODUCTORY CLASS DEFINITIONS
- Identification of Baking & cookery items.
- Identification of materials, tools & equipments functions and care
- Using the measuring scale, mixer & oven.
- COOKERY AND CATERING
- Spring roll
- Samosa
- Chin-chin
- Kebabs (meat and vegetable)
- Salad vegetable
- Fruit salad
- Chinese Beef and vegetable (stir fry)
- Fried rice
- Jollof rice
- Moimoi
- Soup (starter soup)
- Noodles stir fry
- African soup (Edikaikong, Uha soup & White soup)
- Puff - puff
- Meat ball
- BAKING
- Creamed sponge cakes e.g. coconut, strawberry, vanilla and butterscotch cakes.
- Fruit cake
- Chocolate cake
- Marble cake
- Meat pie
- Sausage rolls
- Egg roll
- Scotch egg
- Currant bread
- Mix and Bake excel sponge cake
- CAKE DECORATION COURSE
- Butter icing decoration/recipe
- Royal icing flowers
- Fondant icing techniques
- 2 Sugar flowers: simple Daisy and Blossoms
- CAKE DECORATING
- Butter Icing:-Recipe & Preparation
- Preparing the bag for decorating
- Leveling your cake
- Frosting and combing
- Bag positioning
- Pressure control
- BUTTER ICING TECHNIQUES
- Star Design
- Dot/writing
- Decorating a character cake e.g. Barbie, Teddy Bear, Mickey Mouse e.t.c
- Shell design
- Reverse Shell
- Rosette
- Rope
- E -motion
- Zigzag using star tip
- Ruffle design using tip e.g 104
- Butter icing Bow
- Basket weave design
- Leaf tip
- Butter icing Clown e.t.c
- White Butter cream icing recipe
- Butter icing rose
- ROYAL ICING (Recipe & Preparation)
- Rose flower
- Drop flower
- Sweet pea
- Fondant ICING (Recipe & Preparation)
- Covering a dummy with fondant Icing
- Coloring fondant Icing
- Techniques of covering a cake with fondant Icing
- Fondant Icing Techniques
- Rope
- Texturing /Embossing
- Bow
- Marbling
- Ribbon Insertion
- Cut outs using recommended cutters
- Patchwork cutting
- Fondant icing flowers
- Daisy
- Blossom
- Ribbon/Fabric Rose
- Wedding Cake Arrangement using different Methods e.g. wedding stands, pillars, Stacking up
- How to use Dowel Rods
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- RECOMMENDED TEXT BOOKS
- Practical cookery (Victor Cese rani Ronald Kinton)
- Theory of catering
- Beginners guide to cake decorating by Wilton
- The Wilton school book for decorating cakes
- Celebrate with fondant by Wilton
- Mix 'n' Bake magazine
- REQUIRED INGREDIENTS
- Flour
- Eggs
- Margarine
- Butter e.g.kerrygold, olden burger etc ,Baking powder
- Granulated sugar
- Flavoring ( vanilla, Chocolate, butterscotch, lemon etc)
- Spices (nutmeg, Cinnamon)
- Cherry
- Browning
- Golden syrup
- Salt
- Corn flour
- Minced beef
- Sausage meat
- Mixed fruit
- Shredded chicken (Raw)
- Spices, condiments and vegetables- Magi, thyme, curry, salt, black pepper, onion, garlic, ginger, carrots, bay leaf, spring onion, white pepper, green pepper, cabbage, lettuce, tomatoes, salad cream, pepper, mayonnaise, sweet corn etc
- Yeast
- Groundnut oil – ( preferably kings, pride, laser ) foamy vegetable will be unacceptable
- Assorted fruits e.g. pineapple, Orange etc
- Beef and Kidney
- Rice
- Beans (ground to paste)
- Noodles (indomie or spaghetti
- Cocoa powder
- Bicarbonate of soda
- REQUIREMENT FOR CAKE DECORATING
- Plastic Airtight bowls for icing storage
- Apron
- Toothpick
- Scissors
- Wax paper
- Piping Bags for decorating
- icing colors ( paste color e.g. wilton or sugarflair0 green, yellow, red, black etc
- Icing nozzles/ tips- nos 3, 21or32, 352or67, 104or103, 12, 47or48, 5,16or18, 224or225, 2D
- Spatula (one large, one small)
- Clown heads
- Icing sugar
- couple
- 6’’ dummy
- Cake Comb
- Margarine
- Salt
- Decorating turn table
- Fondant smother
- Glycerin
- Glucose syrup
- Rolling pin (smooth and Embossed)
- Any cookies cutter (metal or Plastic)
- Vegetable shortening
- Gelatin
- Blossom cutter, Brandy.
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