Complementary Bakery

Catalog description

Application of the operations of a bakery and their complementariness in the modern operations of the gastronomic industry. Application of cooking techniques in the work of small stations of production, the conservation of materials and service to the client. Includes daily preparations of the bakery based on the type of operation. Professional experiences in the administrative area of the operation of bakeries. Requires 15 class hours and 60 hours of closed lab.