Baking and Cooking

Description

Baking and Cooking course teaches students a variety of techniques in baking and cooking including rub-in, creaming, hot milk, blind, sieve, fold, roasting, broiling, sautéing, braising, steaming, poaching and all-in-one methods. Beside its artistic content, this course gives students a unique sense of attention, manual dexterity and hand-eye coordination. Baking and Cooking course enables students to design and implement pastry and prepare basic and eotic dishes from scratch.

The course is offered from grade 1 to grade 8. The knowledge and skills learned will increase in each grade and so does the complexity of dishes, breads and cakes cooked and baked.