Bakery and Pastry Practicum Modul: Hotel operation program

Prawira, Oqke and Armelia, Adestya Ayu Bakery and Pastry Practicum Modul: Hotel operation program. In: Bakery and Pastry Practicum Modul: Hotel operation program. UNSPECIFIED, Tangerang. (Unpublished)

Text Pastry and Bakery Practicum.pdf - Draft Version Download (1MB)

Abstract

This course will build on the basic skills of French Patisserie as learnt in Le Cordon Bleu Professional Basic Patisserie. The focus will be refining and developing those skills previously learned. The skills developed will reflect the intermediate level of patisserie items produced: Variety of puff pastry products Continental work Cold plated desserts Frozen desserts Variety of totes and gateaux (including choux) Sweet yeast products

Item Type:	Book
Subjects:	600 Technology (Applied Sciences) > 640 Home and Family Management > 641 Food and Drink
Divisions:	Faculty of Business > Dept of Hotel Operations
Depositing User:	Administrator UMN Library
Date Deposited:	16 May 2024 04:32
Last Modified:	16 May 2024 04:32
URI:	https://kc.umn.ac.id/id/eprint/30471

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