DSpace Collection: Core 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.

DSpace Collection: Core 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. https://repositori.mypolycc.edu.my/jspui/handle/123456789/10670 Core 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. Sat, 05 Sep 2026 09:59:50 GMT 2026-09-05T09:59:50Z DSpace Collection: Core 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. http://repositori.mypolycc.edu.my:80/jspui/retrieve/154dad5b-e37b-46c8-8cbb-e348e30de53b/STUDENT'S HANDBOOK VOL 1 EQUIPMENT AND UTENSIL.PNG https://repositori.mypolycc.edu.my/jspui/handle/123456789/10670 EQUIPMENT AND UTENSIL https://repositori.mypolycc.edu.my/jspui/handle/123456789/10671 Title: EQUIPMENT AND UTENSIL Authors: YAHAYA, NOR WAHIDA; OSMAN, NORLIDA; AHMAD SELO, SHAHRIZAL Description: Core 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. Fri, 01 Jan 2021 00:00:00 GMT https://repositori.mypolycc.edu.my/jspui/handle/123456789/10671 2021-01-01T00:00:00Z