Unit Code: BKY405

Unit Name: Hot and Cold Dessert Presentation I

Description: This course will enable students to examine and evaluate the science behind the ingredients, including raw materials, variations and their interaction to create artistic out comes. The students will be exposed to culinary arts of professional pastry and baking through hands ? on training,. Therefore by combining theory and practical training, students will develop expertise in the fundamental of baking and patisserie to prepare for a professional career. The students will also gain indispensible tips and tricks to help enhance professional skills, knowledge, techniques and methods in making and presenting basic desserts.

Learning Target Outcomes:

Prerequisite: N/A

Prerequisite Sentence: The student must have passed form six [Year 12] or consent from HOS,HOD. For matured students must have relevant number of years industry experience or equivalent.

Credit Point: 12

Offered In: Semester 2