PASTRY & BAKERY PRODUCTION (4 SCU)

Learning Outcomes:

On successful completion of this course, students will be able to: identify value propositions in business with physical / visual representation of an idea; identify 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;  Identify value propositions in business with physical / visual representation of an idea.

Topics:

1. Introduction to Prototype Development and Introduction to Pastry & Bakery Production;
2. Basic Baking Principles;
3. Cakes mixing and Baking & VPC & Idea Profile;
4. Butter types cake;
5. Pâte à choux & Solution Sketch, Storyboard;
6. Cookies;
7. Product / Service Prototype and Pie Product;
8. Doughnut & Products / Services Features, Function;
9. Cold dessert;
10. Chiffon Method & Key Resources, Pitch Deck;
11. Puff pastry;
12. Specialty cake;
13. Report and Cheesecake.