Pastry and Confectionery Techniques

Faculty of Hotel and Tourism Management

University of Technology Mara

Bachelor of Science (Hons.) Culinary Arts Management

HM2453A1/A2

HTC520 - Pastry and Confectionery Techniques

Group 4

HTC520 (Pastry and Confectionery Techniques) provides students with theory, on-line and practice of advance pastry and confectionery products. Students will also learn the art of perfecting dessert presentation using marzipan, simple sugar work and chocolate decorative pieces. The theoretical part of this subject will help students to reinforce their understanding on the principles of baking, pastry and confectionery. The practical aspects will familiarize them with skills in baking techniques, preparing and assembly of decorative pieces.

Upcoming posts - Chocolate and Sugar Work

I hope you guys will find some useful information and knowledge :) Enjoy!

Fahim Farouqy. Zhahirah. Syazana