This course is designed for duration of one and half year. It prepares the students for working in bakery section of a hotel or a standalone outlet. This also develops essential culinary skills and knowledge to an applied level in a range of patisserie and bakery disciplines. Students will gain practical experience and increased capability in food and kitchen safety, bakeshop operations, planning and design, and patisserie and bakery production, as well as aspects of artistic presentation of patisserie, artisan and specialty breads, and bakeshop product development.
