PASTRY AND BAKING ART (0/4 Credits)

Learning Outcomes:

On successful completion of this course, student will be able to: LO1 – illustrate Pastry and bakery decoration; LO2 – explain utensils and ingredients that are used for Pastry and bakery decoration; LO3 – demonstrate Pastry and bakery decoration.

Topics:

1. Piping with style;
2 Decorating with butter cream;
3. Decorating with whipped cream;
4. Decorating with fondant;
5. Cookies Decoration;
6. Bread Decoration;
7. Decorating Chocolate;
8. Indonesian dessert decoration;
9. Decorating with sugar;
10. Project Decorating: Pastry display;
11. Project Decorating: Bread display;
12. Occasional decorating (ginger House);
13. Occasional decorating (ginger House).