HOBBY CHEF PROGRAMMES

MINI MASTER CHEF

In the Mini Master Chef Programme, youngsters learn a range of basic and advanced skills, alongside etiquette and hygiene in a fun and friendly environment. IBPA will be offering kids cooking classes as part of their back to school offerings starting from Summer Vacation and Winter Vacation every year. For more information or to sign up your kids, contact info@chefibpa.com We welcome all young chefs starting from 8 years of age all the way up to 14 years of age. Students are placed into specific groups depending on their experience. We also have spaces for toddlers (age group 4-7) in a separate class. We are also able to run birthday cooking classes.
Send us an email at info@chefibpa.com or call the school directly on 9643469329 for more information.

Classes Techniques:

Class 1 - Introduction to the Kitchen Knife Skills, Tomato basil Soup, Salad, , Table Etiquette)
Class 2 - Breakfast (Strawberry Smoothie, French Toast, Crepes, Scrambled Eggs)
Class 3 - Starters (Eggplant Terrine, Chicken Cocktail, veg Quiche)
Class 4 - Bread (burger bun French bread, and Focaccia )
Class 5 - Pasta (spaghetti, ravioli, With tomato sauce)
Class 6 -Desserts (strawberry Pannacotta, Mango Mousse, Macaroons)
Class 7 - Pastry (apple crumble, strawberry tart, poached pears)
Class 8 - Pizza base(veg pizza, nonveg pizza)
Class 9 - Potato (French Fry, gnocchi, shepherd's pie)
Class 10 - Puff dough(veg patties ,non veg patties, cheese straw)

Course Highlights:

Duration: 10 classes - (Classes can be taken as series or on individual basis)

FUNDAMANTALS OF PASTRY

InMarie-Antoine Careme (1783-1833) said "The fine arts are five in number, namely: painting, sculpture, poetry, music, and architecture, the principal branch of the latter being pastry."If Parisian pastries make your sugar senses tingle and have you feeling inspired, test out your own baking skills with IBPA's 3-hour cooking classes focusing on pastry, baking, desserts, chocolate and more. Patisserie has always been constant topics and trends for food enthusiasts. The programme that we have designed is a programme that can be taken as a series or individual classes, focusing purely on the basics and fundamentals of baking and desserts.

ADVANCED HOME PROFESSIONAL PASTRY CHEF

Classes Techniques:

Desserts - Strawberry Cheesecake, Creme Brulee, Apple, Pineapple cake
Pastry - Fresh fruit pastry, Black forest pastry, Nougatine pastry
Baking Savoury - Focaccia, Pizza Base, Quiche
Chocolate- Chocolate Truffles, Chocolate Cake, Chocolate Mousse
Desserts - Passion fruit Cremeux, Tiramisu, Vanilla Pannacotta
Baked Desserts- Chocolate Brownie, Brioche Pudding, Mud pie
Baking Sweet - Banana Bread, Madeline, Carrot cake,
Chocolate- Tempering, Bon Bons, Filling(s)
Morning Bakery - Doughnut, Brioche, Muffin, Nutty Cake

Course Highlights:

Duration: 10 classes - (Classes can be taken as series or on individual basis)

CAKE DECORATION

This course is specially designed for those inclined towards creative sugar art styling & cake decoration as an amateur (hobby) or for professional. The course incorporates a combination of techniques and creative styling, with a professional approach. Learn and understand the intricate skills, wide range of presentation techniques, product packaging, business essentials and pricing guidelines. The sugar paste classes teach covering a cake with rolled fondant and finishing using various decorating techniques such as bow making, frills, swags, broader Anglaise, basket weave and textured fabric finishes. the artistic uses of the exciting medium of liquid sugar .this classes also teach the skills of making sugar flowers for wedding cakes - wired & non-wired flowers, finger crafted & cutter assisted flowers, edible & non-edible flowers.

Classes Techniques:

Class 1 - Cake base different icing and filling, Covering, crimping crumb coat.
Class 2 - Making homemade fondant, kneading and colouring fondant, Covering Fondant.
Class 3 - Fabric Effects, Textured Drapes, Frills, Ribbons & Roses, Ruffles.
Class 4 - Bows & Sugar Embroidery, Modeling Fun Figures
Class 5 - Textures, Inlay & Applique & Overlay, Design & Handling, Presentation of Multi-tiered Cake
Class 6 - Designing Celebration Cakes &Color Balance, using glitter focal & filler flowers, their buds and leaves brought together for cake presentation.
Class 7 - Hand painting on Fondant, making Name plaque, making ediable glue.
Class 8 - Flooding / Run-Out / Collars & Motifs Line Drop Extension Borders & Lace Designs.
Class 9 - Making 2D arts,3D Figuring.
Class 10 - Costing, Pricing and Basic Business Guidelines.

Course Highlights:

Duration: 10 classes - (Classes can be taken as series or on individual basis)

ADVANCED HOME PROFESSIONAL PASTRY CHEF

CHOCOLATE LOVERS

If learning to mould and creating your own chocolate fantasy is what you're looking for, then look no further.... Class Delivery Available in a module of 10 classes (3 to 4 hours) duration each. All equipment, ingredients, protective gear and stewarding support provided for, along with a Standard Recipe Cards for all classes. ART OF CHOCOLATE MAKING

ADVANCED HOME PROFESSIONAL PASTRY CHEF

Classes Techniques:

Class 1- Chocolate Hostory& handling techniques, Rose petal Mendiant, American caramel Chocolate.
Class 2- Making Almond Rocks, holy basil and honey chocolate, Cardamom Masala chai chocolate.
Class 3 -Pistachio Enrobed, Hazelnut lattee, Smoked Barks.
Class 4- Roasted Coriander chocolate, AlmondGianduja chocolate, Healthy Fig truffle.
Class 5- Intense chocolate with garnish, Hot chocolate with home made Marshmallow.
Class 6- Raspberry Croquantine chocolate, Nutty bar, Rigispitz chocolate
Class 7- Sea salt maldonganache, Caramel batons, Trois frere chocolate
Class 8- Lemon & Hazelnut Truffles, Orange and Milk chocolate, chocolate sticks.
Class 9- Irish cream Chocolate, Star Anise Nougatine Chocolate, Rum Truffle
Class 10- Passion Fruit Bonbon, Extra Virgin Olive Oil Truffle, Caramel Chocolate Fudge.

Course Highlights:

Duration: 10 classes - (Classes can be taken as series or on individual basis)

FUNDAMENTALS OF BREADS

The Pastry Fundamentals Series and Bread Fundamentals Series collectively represent our flagship hands-on Fundamentals offering designed for those of you who love spending your day being elbow-deep in flour, butter, yeast, or sugar.

Classes Techniques:

Class 1 - Fundamentals of French Breads: Baguette, Bagel, Sandwich bread.
Class 2 - Pre-Ferments: Poolish and Sponges: Brioche, Doughnut, Ciabatta.
Class 3 - Starters: Potato Sour bread, Whole wheat sour bread, Focaccia bread.
Class 4 - Specialty Whole Grains and Organic Breads: German Multigrain, Bajara bread, Ragi Bread.
Class 5 - Breakfast Pastries: Plain Croissant and Fruit Danish, muffins.
Class 6 - Advanced Breakfast Pastries: Pain au chocolate, Beignets, Pancakes.
Class 7 - Specialty Breads from France and around the World: German pumpernickel, Gluten free bread, Rye Bread
Class 8 - Sweet and Savory Pies and Tarts: Walnut tart, Puff Dough, Veg patties, Veg Quiche.
Class 9 - All mix together: Dates and fig bread, Banana Bread, Apricot and Carrot bread.
Class 10 - Sandwich Applications and Bread Showpieces for Bakery Presentation.

Course Highlights:

Duration: 10 classes - (Classes can be taken as series or on individual basis)

ADVANCED HOME PROFESSIONAL PASTRY CHEF

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