Join our 2 week Complete Baking, Cake Decorating & Sugar Art course.

BEGINNERS 

BAKING 


AND CAKE 

DECORATING 

COURSE

 Class Fee:  R5500.00

 Starting dates

 13th January 2023

 Mon to Friday 

 9am to    12.30 daily

 MODULE:1 HANDS ON BAKING

THEORY FOR BEGINNERS

RECIPE FILE WITH ALL RELEVANT RECIPES USED DURING THE COURSE

DURING THIS 1 WEEK COURSE LEARN HOW TO MAKE:

Scones

Cupcakes & Butter Icing  Decor

Banana & Chocolate Muffins

Ginger Biscuits

Coconut & Oat Crunchies

Moist Chocolate Cake

Red Velvet Cake with Cream Cheese Icing

Pound Cake – Used for shaping and modeling novelty cakes

Making Butter Icing

Decorating two Celebration Cakes

Piping with Royal Icing using 5 different Nozzles

TO RESERVE A SPACE IN THIS CLASS PLEASE CALL Tel: 011 8050145

WHATSAPP: 0767328741 OR 0798739496 BIBI

9am to 4pm daily during office hours

OR FILL IN THE APPLICATION FORM AT THE BOTTOM OF THIS PAGE

SACA ACCREDITED CERTIFICATE AT THE END OF THIS COURSE


       MIDRAND BAKING SCHOOL

Kyalami shopping center, Wood mead drive and Dytchley road,

Kyalami, Midrand.  Gauteng

tel:  011 8050145   Mobile  068 272 2402

OR 0798739496 Bibi   

9am to 4pm daily Monday to Friday

PROFESSIONAL EQUIPPED TRAINING CENTER:

"CHANGE YOUR LIFE! - START A NEW CAREER"

                      Bread Baking Course 
                                      
                             27th February 2023

               Learn the art of baking your own Bread and Bread Rolls

               3 Day course from 9 am to 2pm daily

             White bread,  Brown bread,  Seed rolls,
  
              Whole wheat bread, Portuguese rolls

            Artisan Farm bread, Olive platted bread, 

                    French Brioche breakfast rolls

                        Course fee: R2 900.00   

              Book your space Tel: 011 8050145

                         Whats app: 068 272 2402


WEDDING, BIRTHDAY AND NOVELTY CAKE 

DECORATING COURSE FOR BEGINNERS 

Course fee R5 000.00  

Starting dates

13th February 2023

13th March 2023

 Mon to Friday 1pm to 4:30pm daily

 SYLLABUS FOR THIS COURSE:

 Step by Step Class for Hand Modeling of:

Hand Made Unicorn

Cutting with Fondant cutters and and drying of fondant process for toppers.

Edging and finishing off cake lines to have smoother and more finished cake results

Plunge Cutter Daisies and 

Beading for edge work on Wedding cakes - 3 different sizes

Making a Ladies Stiletto Shoe and decorating it with fondant lace work.

Using Letter Stencils for writing on Cakes and plagues

Hand rolled Rose

Beading With Latex Mould

Ribbon Work – for Finishing on Cake

Using Rubber & Latex Moulds

Colouring & Rolling out Fondant

Covering and Smoothing Dummy Cakes

Designing and Creating Birthday and Classic Wedding cakes

1 x Wedding Cake

1 x Boys Birthday cake

1 x Girls birthday cake

TO RESERVE A SPACE IN THIS CLASS PLEASE CALL:

OFFICE TEL:  010 2240535

9am to 4pm daily during office hours

OR FILL IN THE APPLICATION FORM AT THE BOTTOM OF THIS PAGE

SACA ACCREDITED CERTIFICATE AT THE END OF THIS COURSE                                        

                 

PASTRY  COURSE

Class Fee:  R4500.00   Time:  9am to 2pm daily for 5 days 20 Hours

Next course date:  


6th February 2023

SYLLABUS FOR THIS COURSE:

DURING THIS 4 Day PASTRY COURSE LEARN HOW TO MAKE:

I.  Short Crust Pastry: Sweet & Savoury

     A. Quiche -  Using the Short crust pastry you will make from scratch.

     B. Apple crumble Pie   ( French butter caramel crumble topping )  Streusel in German

II:  Puff Pastry -  This Pastry teaches the laminating method that will create puff pastry.

                      Puff pastry is the most versatile pastry and gets used in 100's of Dishes & Desserts

1.  Val-Au-Vents  -  Used either for sweet or savoury canopies.  

2.   Cream Horns 

3.  Cheese straws

111:  Choux Pastry -  Used as the base of many desserts and puddings.

1.  Chocolate Eclairs

2.  Profiteroles -  Cheese or Cream puffs used in Desserts. 

 IV:  French Pastry created with yeast:  Using laminated method

a.  Croissants 

b.  Choc ‘O Pain

V:  Sweet Pie crumble pastry casing used in many sweet pies and dessert, 3 different sizes

VI:  Gourmet Sweet Pastry Dough   -  USED IN

1.  Cinnabons (Chelsea Buns)

2  Ring Doughnuts

3  Jam Doughnuts

VII:  Cruffins  ( New French Pastry concept using layered butter strips to create puff roses.)

VIII:  Chocolate Ganache -  Learn to make this useful topping, filling and glaze.

IX:  Frosting (Icing Glaze)  Topping for Pastries and small cakes. 

X:  FRENCH BUTTER CREAM  -  Used in many desserts and cakes.

Serving Suggestions

Theory on the 5 Basic Pastries – 5 days intermittently

WE SUPPLY ALL INGREDIENTS AND BAKED GOODIES ARE YOURS TO TAKE HOME 

THIS COURSE IS SUITED FOR ANY STUDENT THAT HAS THE WISH AND DESIRE TO LEARN THE CULINARY ART OF THE BASICS OF FRENCH PASTRY.

REGISTERED SACA TRAINING MEMBERS

 (ACCOMMODATION FOR OUT OF TOWN STUDENTS)

TO RESERVE A SPACE IN THIS CLASS PLEASE 


CALL Tel: 010 2240535 office hours 9am to 5pm


SEND A MESSAGE:  068 272 2402

OR FILL IN THE APPLICATION FORM AT THE BOTTOM OF THIS PAGE

SACA ACCREDITED CERTIFICATE AT THE END OF THIS COURSE

NOLUTHANDO KUMALO OUR STAR STUDENT FOR SE[TEMBER 2018

WEDDING CAKE, BAKING, CAKE DECORATING FOR BEGINNERS

AND SUGAR CRAFT COURSE

2 WEEK COMPLETE COURSE FULL DAY    R16 000.00

13th February 2023

13th February 2023

WE SUPPLY ALL INGREDIENTS, IT IS A HANDS ON CLASS.


COURSE SYLLABUS FOR BAKING 

MORNINGS   9am to 12:30pm

THEORY 1 AND 2

SCONES  

MUFFINS

CUPCAKES - DECORATING  WITH BUTTER AND ROYAL ICING

COCONUT AND OAT BISCUITS     

CHOCOLATE CHIP COOKIES

POUND CAKE ( USED IN WEDDING CAKES)

MOIST CHOCOLATE CAKE

CARROT & NUT CAKE

RED VELVET CAKE

VANILLA CAKE

PIPING WITH ROYAL ICING STAGE 1 AND 2

DECORATING A WEDDING CAKE WITH BUTTER AND FONDANT ICING

MACARONS - THEORY - MIXING, COLOURING AND FLAVOURING.

MERINGUES - HOW TO BAKE THE PERFECT MERINGUE USING 2 NOZZLES FOR

2 DIFFERENT SHAPES.  STAR SHAPE AND SHELL SHAPE

CHOCOLATE BROWNIES 

CHELSEA BUNS

Module 1 - Moulding milk chocolate for cake decor.

LEARNING CHOCOLATE DRIP TECHNIQUE.

RING DOUGHNUTS AND DECORATING WITH GLAZED COLOUR ICING

DECORATE A BIRTHDAY CAKE WITH  BUTTER ICING.

BUTTER ICING TECHNIQUES 

COVERING SPONGE CAKE WITH BUTTER ICING

BALANCING LAYERED CAKES AND Stacking them

PIPING WITH BUTTER ICING USING VARIED DECORATING NOZZES.

THEORY:

CORRECT USE OF FILLINGS IN VARIOUS CAKE FLAVORS.

THE USE OF FRESH AND ARTIFICIAL CREAM IN BAKED GOODS.

CORRECT HEALTH AND SAFETY PROCEDURES FOR BAKERIES.

Theory:

Correct Oven heat and temperatures training.  

Industrial ovens and domestic oven dynamics.

Techniques for making the best Macarons and meringues.

Moulding chocolate to help with cake decorating.

Sizing and pricing of baked goods.

Correct use of food coloring and flavors in bakery industry.

Storing of dry and wet goods.

Baked goods handling and storing.

We offer a talk on correct Public relation conduct in the Bakery Industry.

CAKE INDUSTRY FUNDAMENTALS.

Correct placing and processing of long-term Novelty and Wedding Cake orders.

                            ***********************

                   AFTERNOON SESSION  1PM TO 4:30PM  

2 Weeks Wedding Cake Decorating & Sugar Art ( R10 500.00 FOR DOING THIS ONLY)

This fee is for doing the the Wedding cake decorating alone

INTRODUCTION TO FONDANT ICING.

CORRECT USE OF COLORING AGENTS IN FONDANT

HANDLING, STORING AND PRESERVING FONDANT

STEP BY STEP CLASS FOR HAND MODELING OF:

HANDMADE Unicorn for Girls cake

PLUNGE DAISIES 

LADIES STILETTO SHOE

USING LETTER STENCILS 

HANDMADE ROSES  

FONDANT MARBLING

FILLER FLOWERS and LEAVES

BEADING WITH LATEX MOULD

RIBBON WORK  -  FOR FINISHING ON CAKE

DIAMOND IMPRESSIONS

USING RUBBER & LATEX MOULDS

LATEX IMPRESSION MATS

COLOURING & ROLLIN OUT FONDANT

COVERING AND SMOOTHING DUMMY CAKES

COVERING, STACKING AND SUPPORTING TIERED SPONGE CAKES.

DESIGN AND CREATING  WEDDING CAKES

BABY SHOWER CAKE AND BIRTHDAY CAKE

Making and using Krystal lace on Wedding Cakes.

Using Edible prints on Birthday cakes.

COSTING OF CAKES.

If a student completes Baking, Cake Decorating and Sugar Art course the total fee is R18 000.00

A CERTIFICATE of ACCOMPLISHMENT AND ATTENDANCE WILL BE ISSUED AT THE END OF THIS COURSE.

 ENDORSED BY SACA (SOUTH AFRICAN CHEFS ASSOCIATION

APPLICATION FORM AT BOTTOM OF PAGE  OR-

Contact  our office 011 8050145  /  010 224 0535 

WhatsApp queries Tel:  068272 2402

The day you graduate is just the beginning. With the expertise you’ve gained—and the backing of The MBS reputation and expanding alumni network—you’ll have access to an exciting world of new opportunities in the culinary industry.

BAKING & CAKE DECORATING 

            SUGAR ART FOR:

WEDDING AND BIRTHDAY CAKES

            FOR BEGINNERS

1 WEEK FULL DAY PROGRAM-  COURSE FEE R9 500.00  Includes all ingredients


13th February 2023

13th March 2023

This is a 1 week full day baking and Cake decorating course to introduce new bakers and decorators to popular world of Culinary 

Baking arts.

Morning program: From 9am to 12:30pm

Theory: Baking for beginner.

Ingredients for baking, cake decorating and sugar craft.

Oven temperatures and baking schedules

Reading and following recipes

Correct measurement instructions

Compatible flavors and food coloring used in baking and frostings.

Bakery hygiene and Safety conduct 

Baking hands on:

Each student has their own work station.

Scones

Cupcakes  and Butter icing décor learning to pipe a swirl.

Gourmet Banana, nuts and chocolate chip Muffins

Decadent Moist Chocolate  Cake

Chocolate chip Cookies

Ginger Biscuits

Red velvet cake

Pound cake

Butter icing:  How to mix it and how

Royal Icing

Piping stage 1 with 5 various nozzles.

Decorating the baked cakes with butter icing creating a celebration cake

Baked goodies are yours to take home at the end of the day.

                            *********************

AFTERNOON SESSION:   1pm to 4:30pm

Wedding Cake Decorating

Sugar Art for Beginners

Introduction to Fondant Icing

Coloring of Fondant and Rolling out and covering of cakes

Stacking and applying supports for tiered cakes

Hand Made Unicorn

Cutting with Fondant cutters and and drying of fondant processes for toppers.

Edging and finishing off cake lines to have smoother and more finished cake results.

Plunge Cutter Daisies 

Making Peonies for Wedding Cakes.

Beading for edge work on Wedding cakes - 3 different sizes.

Making a Ladies Stiletto Shoe and decorating it with fondant lace work.

Using Letter Stencils for writing on Cakes and plagues.

Hand rolled Rose

Beading With Latex Mould

Ribbon Work – for Finishing on Cake

Using Rubber & Latex Moulds

Colouring & Rolling out Fondant

Covering and Smoothing Dummy Cakes

Using Edible Print on Cakes.

Designing and Creating Birthday and Classic Wedding cakes.

1 x Wedding Cake

1 x Boys Birthday cake

1 x Girls birthday cake

All the art work and cakes made by students are theirs to take home.

You will start your portfolio during this week and this will be your base to create your future in the exciting world of the Cake Decorating Industry.

These cake were covered and decorated with flowers made by students who attended the 1 week Cake decor and Sugar Art for Beginners R5 500.00    Afternoon 1pm to 4:15pm                                     

CERTIFICATE AT END OF THE COURSE

Office:  Chef Bibi 0798739496  or  010 2240535 9am to 5pm.              

APPLICATION FORM

Gender



Do you work full time



Please choose the Course and Date you would like to attend:












Philosophy

We will teach you the art of baking delicious biscuits, cakes and cupcakes.
To decorate them with taste and skill.

At the end of our Intermediate course you will be able to bake, stack and cover and
decorate 3 tier birthday cake, using butter and royal icing.

We invite you to come visit our school and learn more about our philosophy for preparing yourself for success and a new future!

TO SECURE REGISTRATION FOR ONE OF THESE COURSES:

A Deposit of R2 000.00 can be done into our account.  

BALANCE PAYABLE ON COMMENCEMENT OF COURSE 

R3 000.00

R2000 Deposit required on 2 week courses or 1 week full day.

Account Details

MIDRAND BAKING SCHOOL

First National Bank, Mall of Africa Branch

Account no:  62691901427 

Branch code:250755  

Swift code: FIRNZAJJXXX

Cancellation of courses within 48 hours of Commencement of course is non refundable.

  For more information !

  E-mail us on info@midrandbakingschool.com

  

CHEF BIBI ADSHADE  BAKING & PASTRY TEACHER WITH HER STUDENTS
     SACA  REGISTRATION
                NUMBER
          
                33481
CAKES MADE BY STUDENTS IN THE FIRST WEEK OF BEGINNERS BAKING & DECORATING.

This is the level after the 1st week of cake decorating and sugar art course.

PASTRIES DONE IN INTERMEDIATE COURSE.

Bread Baking Course

        Beginners class

3 Days Tuesday/Wednesday

Thursday 9:30 to 2pm

 DATE:            31st January 2022

 Course fee:  R2 900.00

 White farmhouse bread
 Brown bread
 Wholemeal & Nut bread
 White buns (Portuguese)
 Artisan stoneground bread
 Brioche (French breakfast rolls)
 Country Platted Olive bread 
     Take your breads home!  

 SACA certificate at end of course

UPPER INTERMEDIATE BAKING
               3 DAYS   R3200.00

HANDS ON CLASS:

CHEESECAKE  -  Baked

MACARONS  -  Two flavours

DECADENT NESTLE MILK CHOCOLATE CAKE

BLACK FORREST CAKE

MELTING MOMENTS BISCUITS

Tartlets - Crust & 3 fillings

                  Cheesecake filling with
                  Glazed fruits

                  Chocolate mouse

                  Milk tart

Please call to book: 010 224 0535

Whats app: 0767328741

                  ********************


Learn the Art of Pastry making!