General Introduction
The Pastry and Confectionery Preparations module equips learners with the knowledge and practical skills to prepare, bake, decorate, and present a variety of pastry and confectionery products. It emphasizes the correct use of ingredients, production techniques, food safety and hygiene, quality standards, and professional kitchen practices required in the hospitality and bakery industry.
Trainer name: UMUTONI Clemence
Phone:n 0788410225
email: cumutoni@rp.ac.rw
- Teacher: UMUTONI Clemence