1. Digital Repositori Mypolycc
  2. MYPOLYCC
  3. Politeknik
  4. Politeknik Merlimau Melaka
  5. Penerbitan PMM
  6. Jabatan Pelancongan dan Hospitaliti (JPH)
  7. EQUIPMENT AND UTENSIL
Please use this identifier to cite or link to this item: https://repositori.mypolycc.edu.my/jspui/handle/123456789/10671
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dc.contributor.authorYAHAYA, NOR WAHIDA-
dc.contributor.authorOSMAN, NORLIDA-
dc.contributor.authorAHMAD SELO, SHAHRIZAL-
dc.date.accessioned2026-09-01T05:17:47Z-
dc.date.available2026-09-01T05:17:47Z-
dc.date.issued2021-
dc.identifier.isbn978-967-2762-05-8-
dc.identifier.urihttps://repositori.mypolycc.edu.my/jspui/handle/123456789/10671-
dc.descriptionCore baking and pastry principles are explained as the background for learning proper techniques. Once mastered, these techniques can be used to prepare a wide array of baked goods, pastries and confections. The baking and pastry arts are shown in a cultural and historical context as well, so that students understand how different techniques and flavor profiles developed especially for hospitality student.ms_IN
dc.language.isoenms_IN
dc.publisherPOLITEKNIK MERLIMAUms_IN
dc.subjectKitchen utensilsms_IN
dc.subjectCooking — Equipment and suppliesms_IN
dc.titleEQUIPMENT AND UTENSILms_IN
dc.title.alternativeSTUDENT'S HANDBOOKms_IN
dc.typeBookms_IN
Appears in Collections:EQUIPMENT AND UTENSIL

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