Pasta and Patisserie Technology (SEC)

₹149.00 ~~₹170.00~~ 12% OFF

These notes introduce students to the technical and creative aspects of pasta and patisserie preparation, focusing on skill-based learning suited to the food and hospitality industry. The content helps learners understand how raw ingredients are transformed into finished products through precision, technique, and presentation.

The subject develops practical knowledge of areas such as 𝐩𝐚𝐬𝐭𝐚 𝐦𝐚𝐤𝐢𝐧𝐠 𝐭𝐞𝐜𝐡𝐧𝐢𝐪𝐮𝐞𝐬, 𝐝𝐨𝐮𝐠𝐡 𝐩𝐫𝐞𝐩𝐚𝐫𝐚𝐭𝐢𝐨𝐧, 𝐛𝐚𝐤𝐢𝐧𝐠 𝐩𝐫𝐢𝐧𝐜𝐢𝐩𝐥𝐞𝐬, 𝐩𝐚𝐬𝐭𝐫𝐲 𝐚𝐫𝐭𝐬, 𝐜𝐫𝐞𝐚𝐦𝐬 𝐚𝐧𝐝 𝐟𝐢𝐥𝐥𝐢𝐧𝐠𝐬, 𝐩𝐫𝐞𝐬𝐞𝐧𝐭𝐚𝐭𝐢𝐨𝐧 𝐬𝐭𝐚𝐧𝐝𝐚𝐫𝐝𝐬, and 𝐟𝐨𝐨𝐝 𝐬𝐚𝐟𝐞𝐭𝐲, with emphasis on consistency, hygiene, and quality control. Attention is also given to cost control, menu planning, and small-scale production suitable for cafés and bakery ventures.

These hard copy notes are useful for exam preparation, conceptual clarity, and developing hands-on abilities such as 𝐜𝐮𝐥𝐢𝐧𝐚𝐫𝐲 𝐩𝐫𝐞𝐜𝐢𝐬𝐢𝐨𝐧, 𝐜𝐫𝐞𝐚𝐭𝐢𝐯𝐞 𝐟𝐨𝐨𝐝 𝐝𝐞𝐬𝐢𝐠𝐧, and 𝐩𝐫𝐨𝐟𝐞𝐬𝐬𝐢𝐨𝐧𝐚𝐥 𝐤𝐢𝐭𝐜𝐡𝐞𝐧 𝐬𝐤𝐢𝐥𝐥𝐬, making them valuable for students interested in baking, hospitality, and food-based entrepreneurial careers.

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𝐃𝐮𝐖𝐚𝐚𝐥𝐞 𝐍𝐨𝐭𝐞𝐬 – 𝐇𝐚𝐫𝐝 𝐂𝐨𝐩𝐲 𝐒𝐭𝐮𝐝𝐲 𝐌𝐚𝐭𝐞𝐫𝐢𝐚𝐥

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