Desserts...

Dessert is something we eat after a meal. It's usually sweet...

Again, not much pictures but here are some...

In this class, it focus more on plating than make the products..

Bakery

Bakery Workbook

Not much picture taken, but here are some...

Bakery is a class where I learn how to make breads like baguette, sour bread, pita bread, buns, muffins, sandwich loaf and more...

  

     

Petit Fours

Okay, Let start with SEM 2 / Stage 2. Skip the Theory, straight to the Practical..

Petit Fours Workbook

A petit four (plural: petits fours) is a small confectionery or savory appetizer. The name is French means "small oven".

    









Petits fours were traditionally made in the 18th century during the cooling process of coal-fired brick ovens to take advantage of their stored heat, thus exploiting coal's high burning temperature and expense relative to wood.

Macaroons

Petits fours come in three varieties:

• Glacé ("glazed"), iced or decorated tiny cakes covered in fondant or icing, small eclairs, and tartlets
• Salé ("salted"), savoury bite-sized appetizers, usually served at cocktail parties or buffets
• Sec ("dry"), dainty biscuits, baked meringues, macaroons, and puff pastries

In a French patisserie, assorted small desserts are usually called mignardises, while hard, buttery biscuits are called petit fours.

 

List of Subjects...

Okay, before I start, let me list down the subjects..

(July 2012)  Semester 2 / Stage 2:

Practical:

• Petit Fours
• Bakery
• Present Dessert
• Model Marzipan
• Gateaux, Torten and Cakes

Theory:

• Leadership
• Finance 1 and 2
• Stock Control
• Food Safety 1
• PESWP (study about the environment)
• Coaching

(Feb 2013)  Semester 3 / Stage 3:

Practical:

• Chocolate and Chocolate Confectionery
• Sugar Work
• Sweet Buffet Showpieces
• Decorate Cakes and Cookies
• Special Dietary

Theory:

• Catering Control
• Food Safety 2
• Workplace Safety
• First Aid
• Special Dietary Requirements

(July 2013)  Semester 4 / Stage 4:

Theory:

• Legal Knowledge (Lecture and Theory)
• Operational Plans
• Budgeting
• Workplace Diversity
• Negotiation
• Safety and Security
• Customer Service
• Rostering
• Service Quality

THAT IT ALL~~ FOR NOW~~ ANOTHER SEMESTER TO GO~~

Returning...

Wow, It been like a decade I haven't update my blog, since last year. My last blog is on September 9 and now is July 28, 2013.

On February 2013, is my last patisserie course and now I'm studying Diploma, which is all theory subject and LOTS and LOTS of homework.


Okay, now allow me to post some pictures and journey from last year that I have miss.

Enough of writing!!!!  Let's start... go to the next post...