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

Instructor

User Avatar admin

BNG offers hotel management course and free hotel management information. We are the top hotel management colleges in India, and awarded as best hotel management colleges in India.
Call Now Button Scroll to Top