CBAK 120 Basic Confectioner Shop
Study of the confectioner's concepts. Practice in the basic structure of the operation of bakeries and the use of equipment and existing tools. Development of the knowledge and the skills the preparation of different types of desserts, their classification and general characteristics, including ingredients, procedure and the different techniques of decorating them. Application of the basic norms for handling food in a bakery. Requires 60 hours of lab.
Notes
90 hours