PASTRY, BAKERY AND CHOCOLATE (6 Credits)
Learning Outcomes:
On successful completion of this course, student will be able to: Explain the functionality of the equipment and basic materials used in making bread, Chocolate and cakes; Describe the processing of bread, cakes, Chocolate and desserts; Demonstrate how to make bread and cakes.
Topics:
- Equipment and Utensil;
- Ingredient;
- Bread;
- Cream and Custard;
- Cookies;
- Cakes;
- Pastry and Chocolate
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