Buns
A type of plain bread formed into rounded bun shape and most often split and used for a hamburger sandwich. It is most often made from a dough prepared. Description A type of plain bread formed into rounded bun shape and most often split and used for a hamburger sandwich. It is most often made […]
Chef Balendra Singh and Team
Chef Balendra Singh and Team- (6)
- 4 enrolled students
Description
A type of plain bread formed into rounded bun shape and most often split and used for a hamburger sandwich. It is most often made from a dough prepared.
Description
A type of plain bread formed into rounded bun shape and most often split and used for a hamburger sandwich. It is most often made from a dough prepared from white bread flour, all-purpose flour, or whole-wheat flour. Commercially prepared burger buns are often already split and some are occasionally topped with sesame seeds.
Topics for this course
Buns
Masala Buns18:34
Sweet Buns Or Maska Buns09:57
Requirements
- Candidates are eligible to pursue a Bakery and Confectionery course that is offered at the UG level if they have completed their Class 12 from a recognized board with passing marks.
- On the other hand, to pursue a PG course in the field of Bakery and Confectionery, candidates need to be graduates.
- Aspirants who possess a graduation degree in hotel/ hospitality management are preferred in PG course s. But candidates from other fields/ streams are also eligible to apply for PG level Bakery and Confectionery courses.
Your Instructors
Chef Balendra Singh and Team
instructor
Balendra Singh currently belongs to the well-trained pastry chefs in India! With a flair for innovation and acumen ofinternational pastry cuisine. He is a dedicated Pastry chef, who initially studied his art in The IHM Dehradun with afocus on bakery and confectionary. He worked With top luxurious International Branded Hotels, Umaid BhawanPalace Jodhpur, Grand Hyatt New Delhi, Westin Gurgaon, JW Marriott New Delhi, Pullman and Novotel New Delhi,The Taj Mahal New Delhi & cruise ship around the world. Expenses knowledge in casual & fine dining, a-la-carte,buffet & Banquet and pastry shop setup homemade ice cream and handmade chocolates. After enjoying 17 yearswith the industry and finesse his skills as a pastry chef and chocolatier, he returned to his roots in culinaryeducation and held a position an Executive Pastry chef at International Institute of Culinary Arts IICA-New Delhiteaching cooking and management courses. As he believes "Eating fuel the body, but eating good food fuels thesoul". An endeavor to impart this knowledge of his, 'Excellence' programmed has been introduced, which consists ofa melange of Pastry, Chocolate, and Entrepreneurship. He started his own INSTITUTE OF BAKERY & CULINARY ARTS(New Delhi) and also started "Balendra's Baking Classes"(BBC), every month in different five-star hotels all overIndia. As a culinary educator, he draws from his many years of culinary experience to pass along to students notonly the skills for success in the kitchen but also for life. He feels those life skills are the most important things theycan learn: teamwork, cleanliness, organization, respect, integrity, compassion and being able to laugh and enjoywhat you are doing
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Administrator
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