Training Overview
Being able to produce the petone's fours and costs while meeting 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 guidelines
- The choice of tools, equipment and materials
- The control of construction techniques
- Preparation for cooking
- Hygiene rules
- The setting of ovens and cooking control
- Safety rules
- The correct application of assembly petit fours and finishing elements
- The product quality standards.
- The preservation processes
