Jellies, Shapers and Chocolates Course, the basic substances used in pastry to show the ways of usage by explaining their features and varieties and in different products prepared to gain the ability to apply. Today, pastry, the dimensions it reaches and the rapid developments in the sector has become a very demanded profession in terms of. Pastry is a lot of visuality. It is a pleasant job, but also a laborious and meticulous work. is a profession. Determining the detail, although it requires a creativity and skill of the cake, it is good and In order to develop quality products, where, how and in what way It is necessary to know that it should be used. Pastry has received its share of advancing technology, as well as mechanization The diversity of materials and the flavor and taste of the substances used to the sector The presentation of the cake has become even more important. When you complete this course, the jelly, candies and chocolates are suitable for their purpose. You will be able to use it as. Information in this course, with other lessons of your field Patisserie and hotels that will improve yourself further in your profession by combining it. You will be able to use it while working in the sections. The information and the information you want to be brought to you in the course Skills will increase your future success.
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