Course number: 744-111
Course length: 61 hrs
The course is dedicated to the production of a variety of breads, desserts, pastries, cakes, bars and cookies. Finishing touches, decorating and plate presentation will also be covered in this course as well the use of various types of flours, sugars, thickening agents, leavening agents, flavours, essences and spices. Basic menu terminology is discussed and a revision of kitchen math with a focus on baker’s percentages is also addressed.
- In Person
Programs this course is part of: