Outline:
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• Cooking tools and ingredients
- Ingredient handling
- Functions and use of different tools
• Recipes and preparation procedures
- Explaining procedures
- Preparation techniques
• Production process
- Preparation of ingredients, equipment and prep table
- Things to pay attention to during the production process
-Safety
-Hygiene
-Tidiness
-Efficiency
-Storage of products
• Demonstrations and practice
- Batter
- Filling
- Decoration
CA208-2401 Items included*:
- Chouquette
- Profiterole
- Éclair
- Paris Brest
*Subject to change based on tutor's announcement
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