This course provides
advanced-level third-year BTVTEd students with in-depth knowledge and skills in
specialized baking techniques, complex recipes, and the science behind baking.
Students will master advanced bread making including sourdough and
viennoiserie, chocolate work, sugar artistry, plated desserts, and recipe development.
Emphasis is placed on precision, creativity, troubleshooting, and food safety
in a commercial kitchen environment.
- Gurò: Maelyn Mendoza Peñaverde
Skill Level: Beginner