PASTRY AND BAKERY OPERATION (0/4 CREDITS)
Learning Outcomes:
On successful completion of this course, students will be able to: Describe the equipment and ingredients used for Pastry and bakery production; illustrate the processing of bread and cakes; demonstrate how to make pastry and bakery product.
Topics:
- Introduction to Pastry & Bakery Production;
- Basic Baking Principles;
- Cakes mixing and Baking;
- Butter types cake;
- Pâte à choux;
- Cookies;
- Pie Product;
- Doughnut;
- Cold dessert;
- Chiffon Method;
- Puff pastry;
- Specialty cake;
- Cheesecake.
Published at :
SOCIAL MEDIA
Let’s relentlessly connected and get caught up each other.
Looking for tweets ...