ICCA Dubai - Prospectus - Professional Program - June 2021

35 ICCA / DP / V15.0 / 06 / 2021 Cupcakes Mu ns Sponges Roulades Layered Cakes Gateaux Entrements Prepare, Finish and Serve Cakes Meringue Based Cookies Biscuits and Cookies Bars and Slices Petit Fours Prepare, Finish and Serve Cookies The Science of Bread Making Fermented Lean Doughs Fermented enriched Doughs Fermented Laminated Doughs Unfermented Quick Doughs Salt Dough and Center Pieces Prepare, Finish and Serve Yeast Goods History and Origin Tempering and Molding Filled chocolates and Tru es Garnishes and Frames Finish and Serve Chocolate Products Gelatin based Desserts Sabayon based Desserts Plated Desserts using Advanced Plating and Finishing Techniques Assembling a Dessert Bu et/ Banquet Planning Prepare, Finish and Serve Cold Desserts Meringue based Desserts Custard based Desserts and Puddings Milk based Desserts and Puddings Batter based Desserts Plated Desserts using Advanced Plating and Finishing Techniques Assembling a Dessert Bu et/ Banquet Planning Prepare, Finish and Serve Hot Desserts