Duration: 2 Months
Course Fee: 30,000 Tk
- CAREER PREPARATION STANDARDS.
- Hygiene, Safety, and Sanitation
- Equipment and Utensils
- Baking Mise en Place and Yeast Dough’s
- Batters, Quick Breads, Cakes, and Other Batters
- Mixing methods for other batters and dough’s
- Pastry Dough
- Creams, Bavarians, and Mousses
- Cookies, Candies, and Dessert Assembly, Plating and Presentation
Outcomes and Objectives:
Students will
1. Be introduced to the following: commercial baking equipment, quantity baking and specialty ingredients, breads, laminated dough’s, quick breads, cakes, creams & mousses, meringue, dessert buffet, custards, dessert soufflés, dessert sauces, frozen desserts, plated desserts, confections, candy and sugar work, chocolate desserts and candies, and holiday desserts.
2. Prepare the above-listed baking and pastry items for various food production events.
3. Plating and presentation will be emphasized in baking productions.
4. Be introduced to careers in the culinary and hospitality fields through research, visits from professional chefs and other food professionals, job shadowing, internships, and field trips.
5. The student will learn about the history and background of international desserts and baked foods.
