Bakery & Confectionery

To have professional approach for making international breads. To have knowledge on raising agents, proving time, baking temperatures and glacing of end products. Error & rectification in dough making and after baking. To professionally plate desserts, compound desserts, cakes, gateaux, tarts etc. To further the skills of baking methods and bake various breads with variety of ingredients and also to understand patisserie techniques in relation to cake making.



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