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- Author: Amit Kumar Gupta
- Publisher: Daya Pub. House
- ISBN-10: 9354616666
- ISBN-13: 9789354616662
- Format: 15.6 x 23.4 x 2.2 cm, hardcover
- Language: English
- SAVE -10% with code: EXTRA
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Description
Textbook of Bakery and Confectionery to provide students theoretical knowledge based on National Council of Hotel Management's diploma in Bakery and Confectionery course including commodities, food costing, hygiene and sanitation. Learning how to produce bakery and confectionery products allows the baker to produce quality products based on established procedures. This is accomplished by the study of theory and practicing skills basic to the production of food along with function of ingredients, mixing methods, food laws according to FSSAI, HACCPs, food hygiene, sanitation and cleaning procedures. This book has been mainly designed to serve as a text cum reference book for the student pursuing courses in catering and nutrition science, home science, hotel management, national council for vocational training apprentice, national skill development corporation, croft baker, baking technician and other aspiring bakers in food industries.
EXTRA 10 % discount with code: EXTRA
The promotion ends in 18d.08:25:15
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Author: Amit Kumar Gupta
- Publisher: Daya Pub. House
- ISBN-10: 9354616666
- ISBN-13: 9789354616662
- Format: 15.6 x 23.4 x 2.2 cm, hardcover
- Language: English English
Textbook of Bakery and Confectionery to provide students theoretical knowledge based on National Council of Hotel Management's diploma in Bakery and Confectionery course including commodities, food costing, hygiene and sanitation. Learning how to produce bakery and confectionery products allows the baker to produce quality products based on established procedures. This is accomplished by the study of theory and practicing skills basic to the production of food along with function of ingredients, mixing methods, food laws according to FSSAI, HACCPs, food hygiene, sanitation and cleaning procedures. This book has been mainly designed to serve as a text cum reference book for the student pursuing courses in catering and nutrition science, home science, hotel management, national council for vocational training apprentice, national skill development corporation, croft baker, baking technician and other aspiring bakers in food industries.
Reviews