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Professional Patisserie and Boulangerie (202308-LLecture)
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Topic 1
1. The History of Pastry Making
Topic 2
2. The Modern evolution of Pastry production and Desserts
Topic 3
3. Flours and Other Starches in Baking
Topic 4
4. Sugar Products
Topic 5
5. EGGS AND EGG PRODUCTS
Topic 6
6. DAIRY PRODUCTS - MILK AND CREAM
Topic 7
8. LEAVENING AGENT
Topic 8
9. SALT, HERBS, SPICES, AND FLAVORINGS
Topic 9
10. FRUITS AND TRANSFORMED FRUITS
Topic 10
11. ALCOHOLIC BEVERAGES USED IN PASTRY
PROJECT - 10%
1. PROJECT - PROFESSIONAL PATISSERIE AND BOULANGERIE
Project CUL50208 - 10% - marking rubrics
Reflective Learning
CUL50208 - Reflective Leraning
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Course info
Professional Patisserie and Boulangerie (202308-LLecture)
Lecturer:
Frederic Raymond Paul Cerchi .
Skill Level
:
Beginner