PATISSERIE & BREAD MAKING
PATISSERIE & BREAD MAKING
Do you want to become a Pastry chef in a first class Hotel, Restaurant or Pastry shops?
Our 3 months Certificate Patisserie program which gives one the opportunity of being a Chef Pastry/ Pastry Chef is well and fully packed with both local and continental pastries from different origins.
FrankEve exposes you to many more complex preparations and techniques. We make sure an emphasis is placed more on precise hand skills, accurate performance that will bring professional results.
Our modern well tired kitchen is in the Centre of the Foundation with specialized catering equipment. Therefore students are able to gain hands on working experience.
Lesson to study includes:
• Varieties of breads and dough products• Different types of pastry dough including choux, short, puff, suet, sugar pastry etc
• Biscuits and cookies of all types using various methods
• Various types of cake productions with different methods
• Sandwiches, Salads and Hors d’ourvres
• Modern plated dessert presentation, ice creams and sorbets
Aside all these students are again taken through kitchen hygiene and safety, sanitation, proper ways of using baking equipment etc.
Other areas of study includes:
• Entrepreneurial Skill Training• Computer Skills