PASTRY AND BAKING ART (4 SCU)
Learning Outcomes:
On successful completion of this course, students will be able to: illustrate Pastry and bakery decoration; explain utensils and ingredients that are used for Pastry and bakery decoration; demonstrate Pastry and bakery decoration.
Topics:
- Piping with style;
- Decorating with butter cream;
- Decorating with whipped cream;
- Decorating with fondant;
- Cookies Decoration;
- Bread Decoration;
- Decorating Chocolate;
- Indonesian dessert decoration;
- Decorating with sugar;
- Project Decorating: Pastry display;
- Project Decorating: Bread display;
- Occasional decorating (ginger House).
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