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Online Hotel Management Courses
Hotel Operation
Online Hotel Management Food Production Patisserie Advanced Course
Online Hotel Management Food Production Patisserie Advanced Course
Curriculum
1 Section
15 Lessons
10 Weeks
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Reading
15
1.1
D2101-1 – Introduction to Bakery theory
30 Minutes
1.2
D2101-2 -Bakery Equipment and uses
30 Minutes
1.3
D2101-3 -Bread Making Fundamentals
30 Minutes
1.4
D2101-4 -Principles, Bread making, Faults & remedies
30 Minutes
1.5
D2101-4-2 Principles, Bread making, Faults & remedies
30 Minutes
1.6
D2101-5 -Bakery Fundamentals
30 Minutes
1.7
D2101-6 -Duties & Responsibilities of Pastry Chef
60 Minutes
1.8
D2101-07 Pastry
60 Minutes
1.9
D2102 – Basic Pasta and Sauce
90 Minutes
1.10
D2103- Milk & Milk Products
90 Minutes
1.11
D2104- Indian Gravy
90 Minutes
1.12
D2105- Chinese Cuisine
90 Minutes
1.13
D2106- Menu Planning
90 Minutes
1.14
D2107- Food Cost and Food Cost Control
90 Minutes
1.15
D2108 – Standardization of recipe
90 Minutes
D2105- Chinese Cuisine
Chinese Cuisine
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