PASTRY & BAKERY PRODUCTION (4 Credits)
Learning outcomes:
On successful completion of this Course, students will be able to: Identify the functionality of the equipment and basic materials used in making bread and cakes; Apply the processing of bread and cakes; Practice how to make bread and cakes.
Topics:
- Basic Professional Skill;
- Basic Baking Principles;
- Understanding Yeast dough;
- Beginner yeast breads and rolls;
- Advanced yeast breads and rolls;
- Breakfast Pastry;
- Baking Building Blocks;
- Frozen dessert;
- Pies;
- Basic Syrups, Creams, and Sauces;
- Cakes mixing and Baking;
- Cookies;
- Savory Pastry & Individual pastries.
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