Ma Rena Editha Cendana

Conestoga College

• Applied Culinary Techniques - Developing the essential skills to work successfully in a commercial kitchen. Share ideas, concepts, and personal experiences, while developing new techniques, honing existing ones, and tasting new and exciting things.• Applied Baking Techniques - Exploring Baking and Pastry. From creams and custards, to cakes and cookies, to bread and pastry, acquiring fundamental skills and techniques and making direct links between pastry techniques and savory… Show more • Applied Culinary Techniques - Developing the essential skills to work successfully in a commercial kitchen. Share ideas, concepts, and personal experiences, while developing new techniques, honing existing ones, and tasting new and exciting things.• Applied Baking Techniques - Exploring Baking and Pastry. From creams and custards, to cakes and cookies, to bread and pastry, acquiring fundamental skills and techniques and making direct links between pastry techniques and savory kitchen.• Butchery - Basic butchery skills through theory and laboratory classes. Primal and fabricated cuts of poultry, lamb, pork, beef and veal, charcuterie, and fish. Practice the safe and hygienic handling of various equipment used.• Culinary Theory - Fundamental theories and concepts related to food and baking preparation. Organization of a professional kitchen, kitchen positions, culinary terminology, professional cooking equipment, and the classification, origin, and quality of basic ingredients. Show less