Pastry is a crucial part of the culinary world. Learning about pastry is an important step for Bali WISE students who have chosen this field of interest and wish to pursue a career in the culinary industry. Recognizing this, with the help of Miss Dee, the F&B Product instructor at Bali WISE, we held a baking and steaming class for 31 students from Intake 65 at the ZeroWaste Center (ZWC) on May 28, 2026. This initiative aims to equip them with the necessary knowledge to successfully enter the professional pastry world.
From Theory to Technique: The Art of Baking and Steaming
During the workshop, the 31 students were divided into teams of four to five to master two foundational methods: baking and steaming. The baking groups took on the challenge of a classic banana cake, while the steaming groups prepared a delicate steamed sponge cake. Under Miss Dee’s guidance, they explored the science behind the ingredients and familiarized themselves with professional kitchen tools like digital scales and varying measuring spoon sizes.
The energy peaked when it was time for hands-on practice. Working collaboratively, the teams prepared their stations, using both hand and stand mixers to mix their ingredients. They learned crucial culinary indicators, such as identifying a perfectly combined wet mixture, timing dry ingredients, and recognizing when a batter is ready to be baked or steamed.
As the batter was poured, Miss Dee explained the characteristics of different pans. With her assistance, the mixtures were placed into preheated ovens and steamers while she explained the crucial pre-heating and cooking times. The students enthusiastically followed every step-by-step instruction.
After two and a half hours of hard work, the kitchen was filled with the irresistible aroma of freshly baked banana cake and sweet steamed sponge cake, providing a rewarding finish to their efforts. However, the lesson didn’t end after the cooking process was finished. The students concluded the session by evaluating their final products, analyzing their strengths and weaknesses, and discussing how to prevent mistakes in the future. This comprehensive approach provided them with invaluable experience, shaping both the skills and the mindset required to thrive in the professional pastry industry.
Equipped for Success: Premium Facilities and the KIRIN Partnership
The baking and steaming practice sessions were held in the ZeroWaste Center kitchen with a specific goal in mind. The kitchen facilities are top-notch, beginning with a spacious layout that comfortably accommodates the students. Furthermore, the space is fully equipped with a wide variety of high-quality tools, ranging from ovens, steamers, and mixers to various pans and other essential culinary appliances like blenders.
This session clearly demonstrates how crucial an excellent learning environment and adequate tools are in significantly influencing the students’ knowledge and skill development. Notably, the appliances used during the class are premium products from KIRIN, which were generously donated by KIRIN and in partnership with Weyoco Indonesia. It is a source of immense pride that a major Indonesian brand supports the education of young Indonesian women with their high-quality products.
The beaming smiles of the students, along with the incredible effort and dedication they put into this culinary session, prove just how valuable this opportunity is for them. Bali WISE continually strives to deliver the best. By providing essential culinary classes, passionate professional instructors, and facilities that are continuously upgraded to meet high learning standards, we ensure our students are thoroughly trained and ready to enter their chosen professional fields. We extend a big thank you and our deepest respect to KIRIN and Weyoco for making this opportunity a reality for the Intake 65 students and future Bali WISE students.
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