Pastry for Professionals - Fundamentals
Details
This course is designed to introduce the basic principles and techniques of French pastry and bakery production. It involves the development of skills in preparing classic doughs and creams, mousses and entremets, among many others, as participants develop their way throughout the course. Part of the program also showcases the preparation and presentation of a wide range of classical French patisseries.
LEARNING OBJECTIVESBy the end of the Module, participants will be able to:
Knowledge- Identify the basic principles and techniques used in French pastry and bakery production.
- Describe the dynamics and science of baking and the creating of baked desserts
- Explain the scientific principles behind the processes involved in baking
- Demonstrate basic skills and techniques in pasty and baking
- Demonstrate skills in kitchen administration and management (bakeshop setting)
- Demonstrate techniques in the science of baking
- Have an open, service-minded attitude toward guests, colleagues and superiors by focusing on quality of work and quality of results
- Be aware of his/her responsibility to contribute to effective communication, coordination and interaction amongst food preparation staff and restaurant service staff.
140 hours
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