Training Overview
Being able to produce modern desserts pastry and respect the rules and basic techniques
Duration of the training:
Days
3
Pastry Commis party leader in hotels, restaurants and pastry shop
- participatory method
- Theoretical training
- Practical cases
- The interpretation of recipes and instructions.
- The choice of tools, equipment and raw materials.
- Mastery of techniques and methods Confections
- The preparation of commodities and cooking
- The finishes before baking and cooking control
- The preservation processes
- The methods of making and basic preparations.
- Cutting, masking, packing and assembly.
- The handling of desserts and finishing elements.
