TURNING PASSION INTO CAREER

ADVANCED CERTIFICATE IN BAKING

Take your baking skills and knowledge to the next level

Next Intake

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Take your baking skills and knowledge to the next level with MIB’s Advanced Certificate in Baking, as we guide you through the creation of artisanal baked products and modern cakes.

You will acquire in-depth baking knowledge, learn advanced techniques, and understand flavour combinations as well as develop better taste profiles. Prior baking experience is recommended.

12 SESSIONS

SATURDAYS & SUNDAYS

8:30AM - 2:00PM

MIB COLLEGE, PJ NEW TOWN

View Baking Module

Weekend Baking Courses

COURSES

RECIPES

Advanced Breads

LEAN DOUGH
Bagels
  • Raspberry Cream Cheese
  • Sweet Potato Red Bean
  • Caramelised Onion
Pain Viennois (Vienna Bread)
Focaccia
ENRICHED DOUGH
Brioche à Tête
Brioche Loaf
Bressane
Maritozzo Buns
  • Vanilla
  • Matcha
  • Chocolate
ARTISAN BREAD
Seeded Sourdough
Chocolate Cranberry Baguette
Fougasse
LAMINATED DOUGH
Bicolour Croissants
Kouign-Aman
Pain Suisse
Flan Patissier (French Custard Tart)
Fleur De Framboise (Raspberry Flower)
Butterfly Palmier

Advanced Pastries

MERINGUE-BASED
Macarons
  • Chocolate Salted Caramel
  • Hazelnut Praline
  • Fruity Tea
  • Lemon Curd
Raspberry Lychee Rose Ispahan
Pavlova with Mango Passionfruit
MONT BLANC
Classic Mont Blanc
  • Frangipane
  • Pate De Marron
  • Vanilla Namelaka
Yam & Coconut Mont Blanc
  • Coconut Yam Paste
  • Coconut Cremeux
Red Bean Green Tea Mont Blanc
  • Red Bean Yokan
  • Matcha Chestnut Paste
TARTS
Matcha Ganache & Black Sesame Tart
  • Matcha Creme Patisserie
  • Black Sesame Ganache
Espresso Fromage Blanc Tart
  • Vanilla Chantilly
  • Coffee Cheesecake
Chocolate Hazelnut Tart
  • Chocolate Hazelnut Cremeux
  • Hazelnut Financier
FRENCH PUFF PASTRY
Classic Millefeuille
  • Vanilla Chantilly
  • Strawberry Jam
Apple Millefeuille Tart
  • Jasmine Brûlée
  • Apple Jelly
Caramel Waffle Millefeuille
  • Dulche de Leche Ganache
  • Caramelised Banana Compote

Advanced Cakes

FRENCH ENTREMET: CITRUS TEA DELIGHT
Earl Grey with Citrus
  • Vanilla Chantilly
  • Earl Grey Mousse
  • Lemon Bergamot Cremeux
  • Earl Grey Sponge
  • Sable Crumble Base
FRENCH ENTREMET: TROPICAL SUNSET
Passion Fruit and Apricot
  • Apricot Mousse
  • Passionfruit Chiboust
  • Orange Glaze
  • Almond Sponge
  • Apricot Compote
PETIT GATEAU: OPERA CAKE
Chocolate & Coffee
  • Chocolate Mirror Glaze
  • Espresso Buttercream
  • Coffee Syrup
  • Almond Sponge
  • Feuilletine Base
PETIT GATEAU: DÉLICE PISTACHE FRAMBOISE
Pistachio & Raspberry
  • Pistachio White Chocolate Mousse
  • Raspberry Confit
  • Pistachio Sponge
  • Velvet Spray
  • Raspberry Jelly
  • Vanilla Namelaka
COURSES

UNIQUE HIGHLIGHTS

Baking Science Manual Provided

Recipe Book Provided

Apron, Cap & Container Provided

All Ingredients Provided

Bring Home What You Bake

MEDIA

OUR GALLERY

COURSES

UPCOMING INTAKE

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