ADVANCED IN PASTRY AND BAKERY (4 Credits)
Learning Outcome:
On successful completion of this course, student will be able to: Explain the baking formula and baker’s percentage; Apply Assembling and Finishing product; Demonstrate the process of make a cake and decoration that meet saleable production standards.
Topics:
- Baking formulas and baker’s’ percentages
- Advanced yeast breads and rolls
- Quick breads and cakes
- Custards, Puddings, Mousses, And Soufflés
- Frozen desserts
- Filled and assembled cakes and tortes
- Savoury and Individual pastries
- Chocolate: Decorations, Chocolate Truffles and Confections
- Chocolate Product
- Decorating Cakes
- Wedding and specialty cakes
- Dessert presentation
- Baking for Special Diets
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