
About Course
This course provides the student with an understanding of advanced baking techniques and the application of pastry components with emphasis on restaurant and banquet desserts.
The student will also be exposed to a variety of decorating concepts and plated presentations that are consistent with today’s market trends.
About the instructor
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Course Curriculum
Module 1
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Chapter 1 Rules, safety, sanitation
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Chapter 2 Weights and measures
Module 2
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Chapter 3 Preparation of yeast products, dough’s, cakes, meringues,
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Assignments
Module 3
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Chapter 4 Bavarians and mousses
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Assignments
Download eBooks
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Download eBooks
Exam
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