This course provides an interdisciplinary focus on critical skills required for preparing custards and creams. Making whipped cream, cream chantilly, crème anglaise, and pastry cream will help the student build foundation of upper-level courses that help students perfection in cake and breakfast cookery, including mousses, soufflés, and frozen desserts.
After completing this course, students will learn the functions of ingredients and the processes for assorted syrups, creams, custards, egg foams, and icings. The several techniques built throughout the course will also enhance the skill of students to build a foundation for decorating pastries and cakes, as custards and pastry cream have a mild taste that readily pairs with almost any flavouring.
JNA Institute has organized teaching approaches into three categories. All the methods have various significant features. Students can pursue their passion and skills as a successful career with the method that best suits them.
This approach is teacher-centered—when students are enrolled, there will be an instructor available virtually to guide them in your scheduled classes. Through these lectures, students can learn with direct instructions and assessments. Additionally, credits earned through certificate classes will help you achieve a professional cook certificate.
It will include both self-learning and teacher-led classes. The schedule will be available with 5 hours of direct interaction classes taught by qualified instructors. This course is beneficial if you want to assess your performance and gain practical knowledge directly from an instructor.
Online classes are taught via a student-centered approach. The performance will be assessed based on class participation, completing all the modules online, and performing activities outlined in the syllabi.
