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Advanced Patisserie and Boulangerie (202401-LLecture)
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Lecture Slide
Mousse with Gelatine Conversion
Assessment Plan
Assessment Plan
Assignment 3
Assignment 3
Anti Freezing Point Calculations
Anti Freezing Point Calculations Activity
ADC QUIZ
ADC QUIZ
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Course info
Advanced Patisserie and Boulangerie (202401-LLecture)
Lecturer:
Aaron Tang Kok Keong .
Skill Level
:
Beginner