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• Cooking tools and ingredients
- Ingredients: categories, knowledge, handling and storage methods
- Functions and the use of different tools
• Recipe writing
- Adjustment of serving size
- Unit conversion
- Yield calculation
- Ingredient interactions
- Common terms
- Ingredient substitutions
- Key points for writing recipes
• Production Process
- Preparation of ingredients, tools and prep table
- Things to pay attention to during the production process
> Safety
> Hygiene
> Tidiness
> Energy use
> Efficiency
> Teamwork
> Storage of products after production
> Handling of food waste
• Demonstration and practice
- Entrements
> Different types of crispy base
> Mixing and baking methods for cake base
> Common combinations for fruit filling
> Selection of setting agents and application techniques
> Preparation techniques for the cake coating
> Decoration concept and design
> Reasonable choice of ingredients
- French petit fours
> Éclair and religieuse
> Entrement style pies and tarts
> Afternoon tea snacks
> Dough and batter preparation and mixing methods
> Main points to pay attention to during baking
> Decoration techniques
- Contemporary desserts
> Combining the latest dessert trends and modern techniques to make traditional desserts
> Using molds made of different materials such as plastic, silicone, stainless steel and aluminum
> Using natural ingredients such as fruits, spices, nuts and chocolate
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