LESSON PLAN- SUBJECT NAME : Bakery & Patisserie Practical

Topic: Bakery & Patisserie Semester – IV Target Group – SY-Bsc Batch size – 30 Students

Learning Objectives: Trainee will be able to prepare the following

Sr. Teaching Points Reference Teaching Teaching aids Environment Time Guide to
No Methods instructors
1. Bread loaf Professional Menu White Board Practical Lab 4 hrs Demo & Hands
Baking & Briefing & /Bakery Tools & on Practical
Bread roles Patisserie/Theory Practical Equipments
French bread of Bakery &
Patisserie
2. Hot dog bread Professional Menu White Board Practical Lab 4 hrs Demo & Hands
Baking & Briefing & /Bakery Tools & on Practical
Burger buns Patisserie Practical Equipments
Brown bread
3. Pound cake Professional Menu White Board Practical Lab 4 hrs Demo & Hands
Baking & Briefing & /Bakery Tools & on Practical
High ratio cake Patisserie/Theory Practical Equipments
Lemon cake of Bakery &
Patisserie
4. Orange angel cake Professional Menu White Board Practical Lab 4 hrs Demo & Hands
Baking & Briefing & /Bakery Tools & on Practical
Pineapple upside down cake Patisserie/Theory Practical Equipments
Christmas cake of Bakery &
Patisserie
5. Sponge cake Professional Menu White Board Practical Lab 4 hrs Demo & Hands
Baking & Briefing & /Bakery Tools & on Practical
Fruit cake Patisserie Practical Equipments
Butter cream icing
6. Rich cake Professional Menu White Board Practical Lab 4 hrs Demo & Hands
Baking & Briefing & /Bakery Tools & on Practical
Flat icing Patisserie/Theory Practical Equipments
Cake decoration of Bakery &
Patisserie
7. Chocolate ganache Professional Menu White Board Practical Lab 4 hrs Demo & Hands
Baking & Briefing & /Bakery Tools & on Practical
Glace icing Patisserie Practical Equipments
Chocolate fudge icing
8. Meringue Professional Menu White Board Practical Lab 4 hrs Demo & Hands
Baking & Briefing & /Bakery Tools & on Practical
Macroon Patisserie Practical Equipments
Baked alaska
9. Crème caramel Professional Menu White Board Practical Lab 4 hrs Demo & Hands
Baking & Briefing & /Bakery Tools & on Practical
Crème brulee Patisserie Practical Equipments
Crème patisserie
10. Hot cheese cake Professional Menu White Board Practical Lab 4 hrs Demo & Hands
Baking & Briefing & /Bakery Tools & on Practical
Cold cheese cake Patisserie/Theory Practical Equipments
Chocolate soufflé of Bakery &
Patisserie
11. Fresh fruit Bavarian Professional Menu White Board Practical Lab 4 hrs Demo & Hands
Baking & Briefing & /Bakery Tools & on Practical
Chocolate mousse Patisserie/Theory Practical Equipments
Strawberry mousse of Bakery &
Patisserie
12. Dates pudding/Butter scotch Professional Menu White Board Practical Lab 4 hrs Demo & Hands
Baking & Briefing & /Bakery Tools & on Practical
sauce Patisserie/Theory Practical Equipments
Panna cotta of Bakery &
Bread butter pudding Patisserie
13. Multigrain bread Professional Menu White Board Practical Lab 4 hrs Demo & Hands
Baking & Briefing & /Bakery Tools & on Practical
Sweet buns Patisserie/Theory Practical Equipments
Bread stick of Bakery &
Patisserie
14. Fondant icing Professional Menu White Board Practical Lab 4 hrs Demo & Hands
Baking & Briefing & /Bakery Tools & on Practical
Marzipan Patisserie/Theory Practical Equipments
Royal icing of Bakery &
Patisserie
15. Revision of Semester IV Professional Menu White Board Practical Lab 4 hrs Demo & Hands
Baking & Briefing & /Bakery Tools & on Practical
Breads Patisserie/Theory Practical Equipments
Rich cakes of Bakery &
Hot desserts Patisserie
16.

17. Total Time