Unit Code: BKY502

Unit Name: Hot and Cold Dessert Presentation II

Description: Students to learn the science behind the ingredients, including raw materials, variations and their interaction to create artistic outcomes of Hot and Cold Desserts. To learn the culinary arts of professional pastry and baking through hands ? on training, by combining theory and practical training, students will develop expertise in the fundamental of baking and patisserie to prepare for a professional career. To facilitate the Bakery certificate level III & IV courses in terms of commodity, product, work environment, knowledge and understand the professional principles. This course introduces an advance selection of products requiring specialized work, methods and procedures. Develop knowledge and skills in the preparation and storage of bakery and Confectionery items for commercial courses and develop technical know ? how in setting up small scale Bakeries.

Learning Target Outcomes:

Prerequisite: BKY405

Prerequisite Sentence: N/A

Credit Point: 15

Offered In: Semester 2