For beginners, it is important that you take the full 3 day baking course. Baking breads is not like baking cupcakes or cookies where you need a minimum of only 1 -2 days. Yeast bread baking is a little more advanced in a way since you need to follow three basic procedures, the mixing, proofing and baking. Even the make-up stage IS a bit too daunting for novice bakers. So if you're goal is to open up a bakery, DO NOT SAVE MONEY BY TAKING 1-2 DAYS BAKING SESSIONS THINKING YOU WILL LEARN ALL THESE UNLESS YOU ARE ONLY SHARPENING YOUR SKILLS IN BAKING, THE CLASS IS 100% HANDS ON OR OF IF YOU HAVE PREVIOUS KNOWLEDGE IN YEAST BAKING.
ALL SESSIONS ARE BASED ON A ONE ON ONE INDIVIDUALIZED INSTRUCTION AND PLENTY OF HANDS ON TRAINING. YOU WILL BE THE ONE TO BAKE THE RECIPES, YOU WILL NOT JUST OBSERVE OR WATCH LIKE YOU DO WHEN YOU ATTEND A LARGE CLASS OR A DEMO BAKING CLASS. THIS IS THE ADVANTAGE OF A HANDS ON BAKING SESSION. YOU LEARN 100% MORE. YOU GO HOME AFTER A SESSION LEARNING A GREAT DEAL MORE THAN A DEMO CLASS.
MOST BAKING CLASS JUST SHOW YOU HOW TO MIX AND THEN BAKE, WITHOUT ALLOWING YOU TO GO THROUGH ALL THE PROCESS. YOU HAVE TO SEE HOW THE DOUGH DEVELOPS, HOW IT IS FILLED, HOW IT PROOFS (PAG ALSA) WHERE YOU DO IT, WHEN TO TELL IF THE DOUGH IS READY FOR THE OVEN AND HOW IT BAKES.
YOU WILL SEE THE BREAD COMING OUT OF THE OVEN AND YOU WILL EAT THE BREAD YOU BAKE ONCE IT COMES OUT, PIPING HOT FRESH OFF THE OVEN.
YOU CAN ALSO ASK QUESTIONS YOU NORMALLY KEEP WITH YOU BECAUSE THE CLASS IS TOO LARGE. THE CLASS IS SMALL, YOU LISTEN TO YOUR CLASSMATE'S QUESTIONS, THERE IS ACTIVE EXCHANGE OF IDEAS.
STUDENTS ARE ENCOURAGED TO BAKE WHAT THEY HAVE LEARNED EVEN AFTER THE SECOND DAY OF THE SESSION, BRING THE BREAD OVER TO CLASS SO WE CAN DISCUSS IT,ETC.,
SESSIONS WILL INCLUDE LECTURES ON THE BASIC BAKING INGREDIENTS, METHODS, PROCEDURES, TOOLS, COSTING, BAKER'S PERCENT ETC.,
REQUIREMENTS FOR ALL CLASSES ARE; PEN,PAPER, HAIR NET, NOTEPADS. PLEASE BRING A CALCULATOR.
YOU WILL NOT BE ALLOWED TO TAKE A VIDEO OF THE SESSION. YOU MAY TAKE PICTURES BUT NOT A VIDEO.
THERE IS NO TIME LIMIT ON ALL SESSION. CLASSES START AT 8:30 AM AND USUALLY END AT AROUND 2-4 PM.
We only accept a maximum of 8 students per class. Please call and register early because classes are SOMETIMES HELD ONLY ONCE A MONTH. FOR THOSE WHO ARE CURIOUS TO SEE THE PLACE, PLEASE UNDERSTAND THAT I ONLY TEACH 3 DAYS IN A MONTH, THE BAKING AREA SET UP IS NORMALLY DONE 2-3 DAYS BEFORE THE CLASS, YOU MIGHT NOT SEE ME THERE AT ALL IF YOU WILL VISIT UNANNOUNCED OR ON ANY OTHER DAY.
PLEASE PAY THE RESERVATION FEE WHEN YOU HAVE DECIDED TO ATTEND THE SESSION. TEXT 09104642341 AND GET THE ACCOUNT NUMBER AND NAME. UNLESS YOU MAKE THE RESERVATION FEE, YOU WILL ALWAYS BE ON THE WAITING LIST. RESERVATION FEES CAN BE USED FOR ANOTHER BAKING SESSION PROVIDED YOU RE-SCHEDULE AHEAD OF TIME, OR BEFORE THE SESSION STARTS, NOT ON THE DAY ITSELF.
ONCE YOU HAVE MADE THE PAYMENT, KEEP THE DEPOSIT SLIP AND TEXT THE CONTROL NUMBER. YOU WILL PRESENT THIS DEPOSIT SLIP ON THE FIRST DAY OF THE CLASS, PLEASE DO NOT LOOSE IT OR ELSE I WILL NOT BE ABLE TO MAKE THE DEDUCTION OFF YOUR BAKING FEE.
WEAR COMFORTABLE SHOES AND COTTON SHIRT IF POSSIBLE, ANYTHING YOU MAY FIND COMFORTABLE TO WEAR, EVEN SANDALS AND SHORTS ARE ALLOWED.
EACH DAY SESSION WILL TAKE ON AT LEAST 6-8 VARIATIONS OF RECIPES. THE STUDENTS WILL PARTICIPATE IN ALL THE PROCEDURES INVOLVED AND WOULD REQUIRE THEM TO STAND MOST OF THE TIME. YOU MAY NEED TO EAT A HEAVY BREAKFAST AND PACK UP A LIGHT LUNCH BECAUSE SESSIONS ARE SOMETIMES CONTROLLED BY THE DOUGH SO LUNCH BREAKS ARE OFTEN TAKEN AROUND 1-2 PM. ALTHOUGH YOU MAY EAT THE BAKED BREADS, SOME OF YOU MAY PREFER TO HAVE RICE FOR LUNCH SO FEEL FREE TO BRING SOME IF YOU WISH.
FOR STUDENTS WHO HAVE MADE RESERVATIONS, PLEASE IF YOU ARE NOT SURE ABOUT YOUR OWN SCHEDULE OR HAVE SECOND THOUGHTS ABOUT ATTENDING THE CLASS, DO NOT WAIT FOR THE DAY ITSELF TO CANCEL YOUR RESERVATION. HAVE A HEART AND PRESS YOUR KEYPAD, TEXT THAT YOU ARE CANCELLING YOUR RESERVATION, HOW SIMPLE CAN THAT BE? YOUR SLOT COULD BE GIVEN TO SOMEONE ELSE.
FOR INQUIRIES PLEASE CONTACT THE FOLLOWING NUMBERS OR EMAIL US at; CALL OR TEXT FROM SUNDAYS TO FRIDAYS I WILL BE GLAD TO HEAR FROM YOU, ASK FOR SHIRLEY Q. VILLAFRANCA 09104642341//9383639//sherqv17@gmail.com
VARIATION OF A CINNAMON ROLL DOUGH
ONCE YOU LEARN HOW TO MAKE THE DOUGH, YOU CAN CREATE VARIOUS VARIATIONS OF THE DOUGH, PLAC IT ON A MINI MUFFIN PAN, CAKE PAN, MAKE A STICKY BUN, COFFEECAKE ETC.,
ROLLED AND PANNED READY FOR PROOFING
FINAL PROOFING STAGE, YOUR OVEN SHOULD BE READY BY NOW
ALL DONE!!!
