Pengolahan Patiseri Lanjut

Tahun Akademik:
Gasal 2022/2023
Kelas-Offr:
B-18NE
Deskripsi:
Aneka kreasi produk cake decoration (chocolate praline, korean butter cream, butter cream, royal icing, fondant, gum paste), kreasi produk jajan pasar, kreasi choux paste, cake modern, petit fours, kreasi pudding
Capaian Pembelajaran
  • Memahami pengembangan kreasi produk cake decoration (chocolate praline, korean butter cream, butter cream, royal icing, fondant, gum paste)
  • Memahami pengembangan kreasi produk jajan pasar
  • Memahami kreasi aneka choux paste
  • Memahami cake modern
  • Memahami petit fours
  • Memahami pengembangan aneka pudding
Daftar Pustaka:
  • (1) Christopher Felder. 2016. Pattiserie: Mastering the Fundamentals of Frech Pastry. Penerbit: Rizzoli Internaional Publications, New York, United State
  • (3) Anne Cazor & Melanie Duppus. 2016. Pattiserie at Home. Penerbit: Harper Design.
  • (2) Yasa Boga Buku Memasak. 2017. Terampil Membuat Cake & Pastry. Gramedia Pustaka Utama
  • (4) Maria Sobinina. 2018. Cakes: Chocolate Cakes-Step by Step Recipes of Decadent Cakes (Cook Book: Bake the Cake Book 2).