Course Cake and Pastry

study of the concept and application of commercial western cake products in the food service industry. The discussion includes the basic concepts of cake and pastry, equipment for making dough from cake and pastry products, basic and additional ingredients and their functions in making dough from cake and pastry products, techniques and procedures for making batter, biscuit, cake and pastry dough using various forms of learning in the form of lectures, demonstrations, group discussions, designing, group practice using a problem-based learning model and ending with a competency test.

Program Objectives (PO)