The Bakery & Confectionery Lab is a specialized kitchen designed to train students in baking, pastry, and dessert preparation. It is equipped with ovens, mixers, proofing cabinets, decorating tools, chocolate tempering machines, and various baking utensils.
Purpose:
To develop practical skills in bakery operations, confectionery production, and dessert presentation, preparing students for roles in bakeries, hotels, and pastry kitchens.
Activities / Training Includes:
Preparation of bread, rolls, buns, and other bakery products.
Pastry making, including puff, shortcrust, and choux pastry.
Cake baking, layering, icing, and decoration.
Chocolate work, sugar craft, and dessert garnishing.
Preparation of cookies, biscuits, and confectioneries.
Knowledge of ingredients, mixing techniques, and baking chemistry.
Maintaining hygiene, temperature control, and equipment safety.