Global Certificate in Baking Terminology: Pastry Artistry
-- ViewingNowThe Global Certificate in Baking Terminology: Pastry Artistry is a comprehensive course designed to empower learners with essential skills in the art of pastry. This course focuses on industry-specific terminology, enhancing communication and understanding among baking professionals.
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โข Fundamentals of Pastry Artistry: An introduction to the world of pastry artistry, including basic techniques, ingredients, and equipment.
โข Baking Science: Exploration of the scientific principles behind baking, including the behavior of ingredients and the effects of temperature and time.
โข Pastry Doughs: Mastery of various dough types, such as puff pastry, shortcrust pastry, and choux pastry, and their applications.
โข Artisan Breads: Techniques for crafting artisan breads, including sourdough, ciabatta, and baguettes.
โข Decorative Techniques: Advanced skills in sugar work, chocolate decorations, and other visual presentation methods.
โข Plated Desserts: Creation of visually stunning and delicious plated desserts, balancing flavor, texture, and aesthetics.
โข Petit Fours: Production of petit fours, including bite-sized cakes, tarts, and confections.
โข Wedding and Special Occasion Cakes: Design and execution of large-scale cakes for weddings and other special events.
โข Gluten-Free and Vegan Pastry: Techniques for creating delicious pastries that cater to dietary restrictions and preferences.
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