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BAKING COURSE (LEVEL 1)

Introduction to the basic baking terminology, ingredients, flour characteristics, and the procedure of bread mixing.

The objectives are:

  • Understand and perform basic starter for artisan bread
  • Identify and understand mixing methods between activated dough development, bulk fermentation process and straight dough method
  • Understand and perform how to make laminated dough

 

PASTRY COURSE (LEVEL 2)

Introduction to the basic pastry terminology, ingredients, cake mixing methods, and dessert presentation.

The objectives are:

  • Understand and perform how to make both traditional and modern cakes using various methods
  • Understand the classic techniques how to make crème patisserie, crème anglaise, choux pastry and meringue.
  • Understand and perform how to create dessert centerpiece.

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