BASIC CAKE DECORATING January 14 & 21 (Sat) 9AM-3PM Gum paste, Royal Icing, Fundamentals of cake decorating; coloring, icing (boiled, caramel, chocolate, sugar, simple fondant icing); Basic borders, jelly lettering, basic flowers including bunching techniques. Individual workshop on icing application and cake designing. P5,000
FUNDAMENTALS OF BAKERY PRODUCTION January 17-20 (T-F) 9AM-2PM Basic Baking techniques applicable to small & commercial scale production of recipes and formulations of quick breads, pies, cookies, cakes & bread varieties with hands-on P7,000
RESTAURANT OPERATION: January 21 & 28 (Sat) 9AM-4PM Operational phases of a food service from Menu structure / Menu planning to Menu evolution , Purchasing control and form from receiving , production, service, sales, inventory, labor, cost, overhead; Food costing- quantity food preparation, production, planning, forecast, staffing and basic training for the front & back of the house, service staff and promotional strategies. P 5,000
BASIC CULINARY January 24-27 (T-F) 9AM-3PM Cooking Fundamentals and International Standard Techniques of meal preparation from soup, salad, pasta, main courses to desserts for Home and Institutional Scale Kitchens with workshop. P8,000
HEALTHY HEALING DIET MEALS: January 27 (F) 1-6PM Power Juice Fruit Blend Detox, Malunggay Pancake, Basic Tofu Quiche, Eggplant Szechuan Style, Paco Salad Soyannaise by: Dr. Blecenda Varona author of “Healing Wonders of Diet & Cooking Smart Cookbooks†with son Mark Varona P1,500
BARISTA Class starts on January 28 (Sat.) 1-6 PM 120 hrs. w/ On the Job Training (OJT) Coverage: Coffee 101 basic, Coffee History, Types of coffee beans, Roasting techniques, Machine Know-how, Actual preparation of Hot and Cold Coffee Concoctions; Techniques of Steaming, frothing, and foaming of milk, Coffee Latté Arts (Free Style & Etching) P10, 000
BREAD MAKING WORKSHOP January 28 (Sat.) 10AM-3PM Pan de sal, Ensaymada, Mongo bread, Bicho-bicho, Spanish Bread, Cinnamon Roll w/ lecture on commercial scale production using Baker’s Percentage P2,000
COFFEE 101 January 28 (Sat.) 1-6 PM Coffee History, Coffee Process, Trouble shooting, Machine Know-how, proper grinding. Techniques to a perfect froth. Preparation of popular Coffee Concoctions: Espresso, Capuccino, Latte etc. P2,000
FUNDAMENTALS OF BAKERY PRODUCTION January 31-February 3 (T-F) 9AM-2PM Basic Baking techniques applicable to small & commercial scale production of recipes and formulations of quick breads, pies, cookies, cakes & bread varieties with hands-on P7,000
CUPCAKE BAKING & DECORATING WORKSHOP February 4 (Sat.) by Nikko Buendia P2,000
For more recipes, other culinary ideas and course schedule, log on to www.themayakitchen.com.
