PASTRY ARTS FUNDAMENTAL
Saturday Class
from 8:00am to 1:00pm
12 session
(60 Hours)
from 8:00am to 1:00pm
12 session
(60 Hours)
Course Outline:
- 1st Session: History of Culinary Art
- Basic tools and equipment
Hazard Analysis Critical Control Point
Kitchen Organizations - 2nd Session: Basic Culinary Terminologies
- 3rd Session: Knife Skills
- 4th Session: Cooking Methods
- 5th Session: Basic Stocks
- 6th Session: Basic Sauces
- 7th Session: Grilling and Roasting
- 8th Session: Sautéing and Deep Frying
- 9th Session: Steaming and Stewing
- 10th Session: Braising and Blanching
- 11th Session: Simmering and Poaching
- 12th Session: Baking Cooking Techniques
Inclusion
- 1 Chef Jacket with apron and chef hat
- Recipe and Manuals Hand Outs
- Cost of Ingredients
- Identification Card