Professional Pastry Course

The art of baked goods and preparing pastries with Chef Wijdan Al-Shahri. An integrated course that includes all the successful methods and secrets for making pastries and the basics of bread. - Because our success was an inspiration to many and because many wanted to benefit from our experience and secrets, we present to you today an integrated course within a framework of simplicity and professionalism. Type of training course: Files containing recorded videos, images, and written references. Training location: Telegram program, or via browser. Training time: Unlimited (files are permanently delivered to the client). Course duration: Unlimited (all files transfer to the trainee's ownership as a permanent reference). Training start date: From the time the client approves, all educational materials are delivered. The course focuses on a series of main topics in 8 key axes. First axis: Your guide to the best tools and measurement methods to save effort and money. It covers 5 main points: 1- Measurement method and measurement tools: kneading is an equation, so to get the right solution, all suitable methods and tools for measurement are summarized in this axis. 2- Kneading tools: among all commercial products and tools that are useless, here is the useful summary in this axis. 3- Baking trays: the best results in tray lists are summarized here for professional baking. 4- Baking tools: expand your skills by using the best reliable tools for flawless baking. 5- Types of baking paper: through this axis, you will understand the importance of baking paper and distinguish the best types for use. Second axis: Your comprehensive guide to the properties of kneading. It covers 3 main points: 1- Types of flour: learn about different types of flour and their uses for professional baked goods. 2- Types of leavening agents: learn methods of raising dough and giving it the desired texture and feel through physical or biological swelling. 3- Types of fats: learn to use the correct fats that help avoid mistakes. 4- Types of liquids: be able to shape the dough's consistency through the liquid material and the required cold and hot temperatures. Third axis: Techniques of fermentation and shaping to produce successful spongy and tender dough in 7 key points: 1- Quick fermentation kneading 2- Slow fermentation kneading 3- Correcting mistakes 4- Adding flavors 5- Shaping and forming the dough 6- Fermentation stages 7- Greasing pastries Fourth axis (practical): Accompanied by practical application through recorded video explanations, focusing on the most used and distinguished dough shapes in the world of pastries based on our years of commercial experience. 1- Simple cotton dough 2- Egg dough 3- Dough with homemade leavening agent (Tanq Zong) 4- Baguette dough 5- Fast-fermentation dough 6- Slow-fermentation dough 7- Potato dough 8- Bar dough 9- Fried dough 10- Burger dough 11- Colored dough 12- Chives dough 13- Cinnamon dough 14- Yogurt dough 15- Liquid dough Fifth axis: Learn the correct healthy methods of heating and freezing in 5 main points: 1- Freezing dough 2- Freezing shaped dough 3- Baking after freezing 4- Freezing baked pastries 5- Heating after freezing and baking Sixth axis: Focuses on the most delicious fillings! Years of experience put into this axis featuring 10 irresistible fillings: 1- Cheese with sun-dried tomatoes filling 2- Tuna filling 3- Chicken filling 4- Meat filling 5- Pizza filling 6- Spicy cheese fillings 7- Cream cheese fillings 8- Vegetable fillings 9- Samosa filling 10- Indian filling Seventh axis: The art of shaping and forming (various shapes of the most distinguished pastries) in 10 key points: 1- Mini pizza 2- Burger 3- Churak pie 4- Cheese bun 5- Chocolate bombs 6- Cones 7- Donuts 8- Samosa Bv 9- Savory cupcakes 10- Cinnabon Eighth axis: Secrets of the best sauces for a tray full of harmonious flavors. 1- Pastry syrup 2- Savory sauce 3- Sweet sauce Training course outputs: Method of producing professional pastries ensuring delicious taste and perfect dough with a balance between correct quantities and amazing results. The course guarantees learning suitable techniques and developing the skills required for high-quality baked goods. Course price: All course details are provided by Chef Wijdan Al-Shahri. With all our wishes for your success, *and healthy, delicious kneading✨.* Enjoy.