enroll for Food Production Pattisserie 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