FAMILIARISATION PROGRAM – PASTRY & BAKERY

Week 1 :

 Hygiene & Sanitation

Week 2 :

 Pengenalan Peralatan

Week 3 :

 Pengenalan Bahan Dasar

Week 4 :

 Task List Per Shift di Pastry & Bakery

Week 5 :

 Product Knowledge

Week 6 :

 Relationship with other outlet

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 WEEK 1
Pengenalan Peralatan Pastry dan Bakery

EQUIPMENT
1. Heavy Duty Machine
- Mixer machine S
- Mixer machine M
- Mixer machine L
- Rolling machine
- Bread slicer
- Oven deck
- Gas stove
- Devider machine
- Chocolate warmer machine
- Small mixer kitchen aid
- Chocolate shaving machine

UTENSIL
1. Baking Oven
- Baking tray
- Ring cake round
- Ring cake square
- Silvet/ silicon sheet
- Muffin tray
- Hand glove

2. Operational Stove
- Pan
- Handle pan/cooking pot

3. Kitchen Tool Box

- Knife
- Knee palette
- Palette Plat
- Spatula
- Rubber spatula
- Bread knife
- Rolling cutter
- Cutting doughnut
- Pastry Cutter
- Plastic Scrapper

4. Operational
- Plastic sealer
- Hand mixer phillip
- Rolling dough
- Working table
- Cutting board

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 WEEK 2
Pengenalan Bahan Dasar Pastry dan Bakery

- Flour segi tiga

- Flour cakra
- Improver
- Yeast
- Baking soda
- Baking powder
- Salt
- Sugar
- Egg
- Icing sugar
- Icing blancia for dusting
- Chocolate
- Fresh milk
- Glucose sugar
- Oil
- Powder milk
- Cream
- Baker mix (whipping cream)
- Dry fruit
- Nut
- Seed
- Butter

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 WEEK 3
Task List per Shift

MORNING SHIFT AT BAKERY

- Making Ciabatta bread

- Making Foccacia bread
- Making sweet bread for Cinnamon
- Making doughnut
- Making carrot cake, orange cake, banana cake
- Check a la carte

AFTERNOON SHIFT AT BAKERY

- Making dough danish

- Making dough croissant
- Making toast bread
- Making whole meal bread
- Making bread loaf, Kraftkorn, french bread, white toast, ciabatta
- Making banana bread
- Check preparation for breakfast
- Check a la carte

NIGHT SHIFT AT BAKERY

- Making doughnut
- Making hard roll
- Making soft roll
- Making Swiss bread
- Making muffin
- Baking danish or croissant

MORNING SHIFT AT PASTRY

 Chocolate Room :
Handle all production of pralines, chocolate & decoration as well cookies, tuilies
and ice cream production

 Banquet :
To prepare all morning coffee breaks, buffet set up or set menu

 Cake Shop :
Handles preparation, decoration and set up of all cakes, pastries for the cake
counter

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 Restaurant :
- Check all outlet requisition & prepare items accordingly
- Handles of buffet set up & preparation of a la carte item

 Cleaning of work place, machinery, fridge – hand over to afternoon shift

AFTERNOON SHIFT AT PASTRY

 Chocolate Room
Handle all production of pralines, chocolate & decoration as well cookies, tuilies
and ice cream production

 Banquet :
To prepare all morning coffee breaks, buffet set up or set menu

 Cake Shop :
Handles preparation, decoration and set up of all cakes, pastries for the cake
counter

 Restaurant :
To handle buffet set up for dinner

 Production :
1. Handles all preparation of miscellaneous of mise en place item such as
sponge, dough, sauces, batters, baked cakes, fillings, semi ready preparation
of freezer cakes and pastries
2. Check all requisition, banquet event order on accurate production

 Cleaning of work place, machinery, fridge – hand over to afternoon shift

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 WEEK 4
Product Knowledge

BASIC PRODUCT FOR BAKERY

- How to make croissant dough

- How to make danish dough
- How to make ciabatta bread
- How to make sweet bread
- How to make doughnut
- How to make carrot cake
- How to make banana cake
- How to make toast bread
- How to make French bread
- How to make bread loaf
- How to make hard roll
- How to make soft roll
- How to make twist bread
- How to make muffin
- How to make quiche
- How to prepare breakfast morning bakery
- How to prepare mise en place other outlet
- How to read function sheet
- How to order dry good & dairy product

BASIC PRODUCT FOR PASTRY

- How to make sugar do’

- How to make whipped cream
- How to make pastry cream
- How to make diplomat cream
- How to make lady finger
- How to make fruit coulis (mango, strawberry, pineapple, blueberry, mix berry)
- How t make vanilla sauce
- How to make chocolate sauce
- How to make chocolate ganache
- How to make holandaise/Almond cream
- How to make Sponge (chocolate, vanilla, pandan)
- How to make Butter cream (vanilla, mocha)
- How to make jams (strawberry, apple, pineapple)
- How to make apple filling
- How to make dark cherry filling
- How to make base ice cream
- How to make choux base
- How to make base baked cheese cake
- How to make sherbet base

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- How to make simple syrup
- How to make roast almond
- How to make royal (sweet)
- How to make cookies (vanilla, chocolate chip)
- How to make tiramisu mouse
- How to make black forest
- How to make pandan cake
- How to make truffle cake
- How to make cream brulee
- How to make cherries clafutis
- How to make caramel custard
- How to make srikaya custard
- How to make B&B puding
- How to make strawberry cream cake
- How to make fruit cake
- How to prepare mise en place a’la carte
- How to make cheese brownies
- How to make chocolate brownies
- How to make mango pudding
- How to prepare mise en place for regency club
- How to arrange storage
- How to apply First In First Out system for dry good item

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 WEEK 5

Hygiene and Sanitation

- To apply standard personal grooming

- To apply standard kitchen safety procedure

WEEK 6
Relationship with Others Outlet

- Open Kitchen
- Hot Kitchen
- Banquet Kitchen
- Preparation Kitchen
- Receiving
- Purchasing
- Lobby Lounge

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