Online Hotel Management Food Production Patisserie Advanced Course
enroll for Food Production Patisserie Advanced course with BNG Kolkata
Contents
Unit01 – Bakery theory, Fundamentals of Bakery, Equipment, Bakery Terms, Principles, Bread making, Faults & remedies, Qualities a professional must have include, Pastries
Unit02 – Basic pasta and sauce
Unit03 – Milk & milk products.
Processing Milk:
Unit04 – Indian Gravy
Unit05 – Menu Planning
Unit06 – Food Cost And Food Cost Control
Unit07 – Standardization of Recipes
Curriculum
- 1 Section
- 15 Lessons
- 10 Weeks
Expand all sectionsCollapse all sections
- Reading15
- 1.1D2101-1 – Introduction to Bakery theory30 Minutes
- 1.2D2101-2 -Bakery Equipment and uses30 Minutes
- 1.3D2101-3 -Bread Making Fundamentals30 Minutes
- 1.4D2101-4 -Principles, Bread making, Faults & remedies30 Minutes
- 1.5D2101-4-2 Principles, Bread making, Faults & remedies30 Minutes
- 1.6D2101-5 -Bakery Fundamentals30 Minutes
- 1.7D2101-6 -Duties & Responsibilities of Pastry Chef60 Minutes
- 1.8D2101-07 Pastry60 Minutes
- 1.9D2102 – Basic Pasta and Sauce90 Minutes
- 1.10D2103- Milk & Milk Products90 Minutes
- 1.11D2104- Indian Gravy90 Minutes
- 1.12D2105- Chinese Cuisine90 Minutes
- 1.13D2106- Menu Planning90 Minutes
- 1.14D2107- Food Cost and Food Cost Control90 Minutes
- 1.15D2108 – Standardization of recipe90 Minutes
