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Demo course Truffle - Advanced Diploma in Baking and Patisserie Arts

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Category: Professional Workshops Subcategory: Baking and Patisserie Arts

Course Description
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SUBJECTS

COURSE SUBJECTS

Master Your Learning with These Core Subjects

Theory

Theory Marks: 40
Practical Marks: 00
Max Marks: 40

Welcome to the exam for the Advanced Diploma in Baking and Patisserie Arts. This exam is designed to assess your understanding of the key concepts, techniques, and skills you've acquired throughout the course. You will be tested on your knowledge of bakin

Practical

Theory Marks: 00
Practical Marks: 20
Max Marks: 20

This exam is designed to evaluate your hands-on skills, creativity, and ability to execute advanced baking and patisserie techniques. You will be required to showcase your knowledge in the preparation, presentation, and flavor development of a variety of

Hygiene & Presentation

Theory Marks: 00
Practical Marks: 20
Max Marks: 20

The importance of storing and preparing food properly cannot be overemphasized. In addition to the precautions necessary to guard against food-borne illness, care must also be taken to avoid accidents involving staff or guests. Practicing and monitoring s

Taste & Preparation

Theory Marks: 00
Practical Marks: 20
Max Marks: 20

The Taste and Preparation module focuses on the interplay between flavor development and culinary techniques, emphasizing how to create baked goods and desserts that are both delicious and visually appealing. This topic delves into the science of taste, b