MIDRAND BAKING SCHOOL - 011 8050145

       MIDRAND BAKING SCHOOL

Kyalami shopping center, Wood mead drive and Dytchley road,

Kyalami, Midrand.  Gauteng

tel:  011 8050145   Mobile  0767328741

OR 0798739496 Bibi   

9am to 4pm daily Monday to Friday

PROFESSIONAL EQUIPPED TRAINING CENTER:

"CHANGE YOUR LIFE! - START A NEW CAREER"

WEDDING, BIRTHDAY AND NOVELTY CAKE 

DECORATING COURSE FOR BEGINNERS 

Course fee R5 000.00  

Starting dates

17th April 2023

15th May 2023

 Mon to Friday 1pm to 4:30pm daily

 SYLLABUS FOR THIS COURSE:

 Step by Step Class for Hand Modeling of:

Hand Made Unicorn or Teddie bear.

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:  

4th April 2023

5th June 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. Mini meat sausage rolls and pies.

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

4.  Savoury squares

5.  sausage bites

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 – 4 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:  0767328741

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

SACA ACCREDITED CERTIFICATE AT THE END OF THIS COURSE

WEDDING CAKE, BAKING, CAKE DECORATING FOR BEGINNERS

2 WEEK COMPLETE COURSE FULL DAY    R16 000.00

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

VANILLA CUPCAKES - DECORATING  WITH BUTTER AND ROYAL ICING

CHOCOLATE CUPCAKES AND DECORATING THE CUPCAKES   

CHOCOLATE CHIP COOKIES

MELTING MOMENTS BISCUITS

SCRUNCHIES BISCUITS - (coconut and oats cookies)

POUND CAKE ( USED IN WEDDING CAKES)

MOIST CHOCOLATE CAKE

CARROT & NUT CAKE

RED VELVET CAKE

VANILLA SPONGE CAKE

PIPING WITH ROYAL ICING STAGE 1 AND 2

DECORATING A WEDDING CAKE WITH BUTTER AND FONDANT ICING

MACARONS - THEORY - MIXING, COLOURING AND FLAVOURING.

CHEESE SAVOURY SCONES

CAKE POPS

LEARNING CHOCOLATE DRIP TECHNIQUE.

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:  0767328741

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.

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