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Learn the fundamentals of Indonesian bread making and pastry arts in this comprehensive course covering essential baking principles, tools, ingredients, and techniques. Master the organizational structure of professional pastry kitchens, explore career opportunities in the culinary field, and understand bakery layout and functionality. Develop practical skills working with yeast doughs, creating various pastries from doughnuts and fritters to pies and tarts, and perfecting different cake varieties including butter, pound, sponge, chiffon, genoise, and flourless cakes. Gain hands-on experience with professional baking equipment, learn about crucial ingredients and spices, and understand the science behind successful baking through structured modules that progress from basic concepts to advanced techniques.
