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
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Reading
- D2101-1 – Introduction to Bakery theory
- D2101-2 -Bakery Equipment and uses
- D2101-3 -Bread Making Fundamentals
- D2101-4 -Principles, Bread making, Faults & remedies
- D2101-4-2 Principles, Bread making, Faults & remedies
- D2101-5 -Bakery Fundamentals
- D2101-6 -Duties & Responsibilities of Pastry Chef
- D2101-07 Pastry
- D2102 – Basic Pasta and Sauce
- D2103- Milk & Milk Products
- D2104- Indian Gravy
- D2105- Chinese Cuisine
- D2106- Menu Planning
- D2107- Food Cost and Food Cost Control
- D2108 – Standardization of recipe
